Sharing with you a very different curry for Paneer Recipe. Which is no doubt delicious in taste but has a very nutty and creamy texture as well. I hope you will love this recipe.
Why the name Afgani Paneer?
So let me tell you this is basically an Afgani recipe which has meat in it, but we vegetarians have made a Paneer version of it. So the name
Made with blend of onion and coriander paste. Which gives this a very nutty and creamy taste and texture.
Cooking this recipe is quite simple as it requires minimal ingredients.
I have made a simplified recipe here where nothing much is required. One can say this is a blend of two cultures coming together.
For detailed more detailed recipe check out the link given below
So let’s get the recipe here
Afgani Paneer
Ingredients for marination
- 4 to 5 green chillies
- 5 to 6 garlic
- 1 tablespoon ginger
- 1 teaspoon oil
- Half teaspoon salt
- 1 teaspoon kasuri methi
Ingredients for curry
- 4 to 5 tablespoon oil
- 1 tablespoon butter
- 1 tablespoon ginger
- 5 to 6 cashews
- 2 cups onions
- 1 cup coriander leaves
- 2 to 3 teaspoon salt
- 1 tablespoon garam masala powder
- 1 stick cinnamon
- 2 bay leaf
- 4 cloves
- 4 black pepper corn
- 2 green cardamom
- 1 masala cardamom
- 1 cup curd
- 2 cups water
- 500 grams Paneer
Method
- Take grinding jar and grind Ginger-garlic with green chili to a fine paste
- Now take a bowl add cubed paneer pour 4 tablespoon of the garlic paste with kasuri methi, oil and salt
- Coat this well and leave it for half an hour
- Heat a kadhai with oil add cashews, ginger and fry
- Add in onions fry till soft
- Now add coriander leaves and salt
- Mix it and let it cook till mushy
- Off the flame let it cool grind to fine paste with some water. Curry paste is ready.
- In the same kadhai pour oil and fry paneer till golden brown from all sides
- Remove it in a plate
- Again in the same kadhai pour oil butter then add in the spices cinnamon, black pepper corn, bay leaf,both the cardamom saute for few seconds
- Then pour in the curry paste with water as per desire let it simmer
- Now add curd with garam masala and salt
- Cook for 5 minutes
- Then add in fried Paneer and cook for more 5 minutes
- Off the flame
- Serve it with roti, paratha or rice
Purvanchl Tadka 