Afghani Paneer or Paneer Afghani is a rich, smooth, velvety and flavourful recipe made with paneer, white onions, coriander leaves (the star ingredient of this dish), yoghurt, and some assorted spices. Paneer Afghani is known for its aromatic and gorgeous-looking light green colour gravy. This rich, thick, silky gravy is light on spices and tastes so delicious. This mildly spicy curry is a beautiful amalgamation of rustic flavour and an easy-to-make recipe.'Paneer Afghani' is inspired by the 'Chicken Afghani', a dish that originated in Afghanistan. Paneer Afghani is a vegetarian adaptation of the chicken afghani. In this recipe, paneer cubes are substituted with the chicken pieces. This curry is a delight for paneer and Indian curry lovers. This amazingly flavourful and enticing curry is a perfect side dish for any celebration, party, or get-together. This curry's smooth and velvety texture goes very well with roti, paratha or steamed rice!
Utensil and Tools
- Philips Induction Cook Top
- SiliconSpatula
- Prestige Omega Deluxe Granite Kadai
- Prestige Fry Pan
- Philips 750W Mixer Grinder
- 2 Borosil Glass Mixing Bowl
Ingredients
For Onion Paste
- 1½ tbsp Oil
- 2 Green chillies , Roughly chopped
- 1 inch Ginger , sliced
- 4 Garlic cloves , roughly chopped
- ½ cup Coriander Leaves
- 2 medium White Onion , sliced
- Salt to taste
- 1 tbsp Curd
For Curd Mixture
- ¼ cup Curd
- 1 ½ tsp Coriander Powder
- ¼ tsp Turmeric Powder
- ½ tsp Garam Masala Powder
- ¼ tsp Cumin Powder
- Salt To taste
- Prepared Onion Paste
For Paneer Marination
- 200 gm Paneer , cut into long cubes
- ½ tbsp Black Peppercorns , coarsely crushed
- ½ tsp Ginger Paste
- ½ tsp Garlic paste
- Salt To taste
- 1 tbsp Tender coriander stem , finely chopped
For Paneer Afghani Curry
- 2 tbsp Oil
- 1 tbsp Ghee
- 2 Bay leaf
- 1 inch stick Cinnamon
- Prepared Curd Mixture
- 1 tsp Kasuri Methi
- ¼ cup Water
For Sauteing Paneer
- 1 tbsp Oil
- Marinated Paneer
- A few Coriander sprig For Garnish
Video
Instructions
For Onion Paste
- 1. Heat oil in a pan or kadhai; once it's hot, add white onions, roughly chopped green chillies, ginger, garlic, and salt. Sauté them well until the onions turn translucent, do not let it turn brown. 2. Add coriander leaves and sauté for a few minutes until the raw smell of coriander fades away and the leaves start wilting. Transfer it to a bowl and let it cool down.3. Transfer it to a grinder jar and add 1 tablespoon of curd. Grind it and make a smooth fine paste. Keep it aside for further use.
For Curd Mixture
- Add curd, coriander powder, turmeric powder, garam masala powder, and a pinch of cumin powder in a big mixing bowl and mix it well.
- Add prepared onion paste and mix it well with the curd and spice mixture. Keep it aside.
For Paneer Marination
- Add paneer, crushed black peppercorns, ginger paste, garlic paste, salt to taste and finely chopped tender coriander stem. Mix it well and marinate it for 10-15 minutes.
For Sauteing Paneer
- Add oil to the same pan; once it's hot, add marinated paneer and sear it from all sides until golden brown on a medium flame.
- Keep it aside for further use.
For Paneer Afghani Curry
- Heat oil and ghee in a pan or kadhai; once it's hot, add bay leaf, cinnamon stick.
- Add the prepared curd mixture, stir it well and cook it on a medium-high flame. Cover the kadhai with a lid and cook until the oil starts releasing from the sides of the mixture and the raw smell of spices fades away.
- Add kasuri methi (dry fenugreek leaves) and mix it well. Add water as required and adjust the seasoning and consistency.
- Transfer the gravy to a serving dish, place the golden brown paneer cubes on it, and garnish it with a coriander sprig.
- Afghani paneer is ready to serve; serve it hot with roti or rice.
Nutrition
Calories: 266kcalCarbohydrates: 13gProtein: 8gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 14mgSodium: 293mgPotassium: 226mgFiber: 3gSugar: 6gVitamin A: 194IUVitamin C: 9mgCalcium: 99mgIron: 1mg
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