Paneer Afghani (Afghani Paneer) is my absolute favourite dish. A taste of Afghan cuisine for your taste buds- A great change from the usual red gravies! This paneer dish is so easy to make. You don’t need onions, tomatoes and other too many ingredients. Nuts and yogurt form the primary base of the gravy.
Paneer Afghani is known for its aromatic gravy that is off white in colour. This rich, thick and silky gravy is light on spices. The dish is creamy without the addition of too much cream. Afghani Paneer derives its taste from the marinade. A well spiced marinade is the key to this delicious and simple dish.
Afghan cuisine is quite unique and exceptional. Afghan food is a tasteful blend of the regions that surround Afghanistan. Persian, Indian and Mediterranean cultures influence Afghan food. Spices used are neither too hot nor pungent. Fruits, dry fruits, wheat, rice and meat are the main elements around which the cuisine revolves. Creativity is another element that contributes to the wonderful medley of flavours that make up Afghan cooking. Their style of cooking is distinctly unique. The afghani flavour is characteristically sweet and spicy at the same time.
How do you make Afghani Paneer?
- Firstly Paneer cubes are marinated in a creamy paste of cashews and almond.
- Then the paneer is pan-fried or grilled.
- Followed by preparation of yoghurt and cream based gravy.
- Lastly, it is finished by adding fragrant saffron soaked in milk.
Paneer Afghani (Afghani Paneer) is a nutritious main course dish. It is packed with the goodness of paneer (cottage cheese) and nuts as both the ingredients are full of protein. This easy to make dish is sure to be loved by all. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #theblissofcooking on Instagram.
You may like to try our other similar recipes like Makhana Paneer Ball (Foxnut and cottage cheese balls) and Paneer Lababdar. You may also like to watch the video on making of this recipe as per below.
Yield: 4 servings
Prep time: 10 minutes, marination time 30 minutes
Total time: 50 minutes
Ingredients for Paneer Afghani
400 grams paneer
1 teaspoon kasuri methi
1/2 teaspoon crushed pepper
1/2 teaspoon garam masala
2 cloves
1/2 teaspoon chat masala
1 teaspoon lemon juice
Salt to taste
1+1 tablespoon ghee
2 cardamoms
1/4 cup yogurt
2 tablespoon cream
1 tablespoon chopped coriander
Few strands of saffron soaked in 1 tablespoon milk
For the paste
15 cashews (Kaju)
10 almonds (badam)
1 tablespoon garlic
1 teaspoon ginger
2 green chills
1/2 cup hung yogurt (thick dahi)
Directions for Afghani Paneer
- Soak cashew, almonds in warm water for 20 minutes. Peel the almonds.
- Cut paneer into large square pieces of 2 inches approximately.
- Blend green chillis, ginger, garlic, cashews, almonds, yoghurt in a blender and puree till smooth.
- In a large bowl add the paste, garam masala, chat masala, pepper, salt, lemon juice, Kasuri methi and mix well.
- Now add the paneer pieces and toss gently to coat all the paneer pieces well. Cover and keep it to marinate for 30 to 60 minutes.
- Heat 1 tablespoon ghee in a pan; add in just the paneer pieces (leaving the masala mix marinade) and stir fry till golden brown. Drain and keep aside.
- In the same pan add 1 tablespoon ghee, cloves, cardamom, remaining marinade and stir for a minute.
- Add yogurt and cook on low heat for 5 minutes.
- Now add coriander, cream and saute till everything is combined well and the cream is cooked.
- Add the paneer and cook for 2 to 3 minutes.
- Adjust the seasoning and consistency of the gravy.
- Switch off the heat, add the saffron milk.
- Serve with naan, tandoori roti or paratha.
