Paneer Afgani I रेस्टोरेंट स्टाइल पनीर अफगानी I Restaurant Style Paneer Afghani I Pankaj Bhadouria
One of the most interesting Paneer Recipes I have ever cooked is the Paneer Afgani. The Paneer Afghani recipe has nothing to do with Afghanistan! Afgani Paneer is an Indian recipe created in Indian restaurants! The paneer afgani has subtle flavours with the heat coming only from green chilies. The delightful colour of the paneer afgani comes from the addition of coriander leaves to the gravy.
Watch the video for a Restaurant Style Paneer Afghani recipe.
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Recipe :
Paneer Afgani
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves: 3-4
Ingredients:
300g paneer
1 tbsp ginger garlic paste
1 tbsp oil
1 tsp pepper powder
¼ tsp hing
For the paste:
3-4 Green chillies
1 inch Ginger, slice
2-4 Garlic cloves, roughly chopped
1 cup Coriander leaves
1 tbsp Oil
3 medium White onion, sliced
Salt to taste
For the curd mixture:
1 cup Curd, beaten
1 tbsp Coriander powder
½ tsp Turmeric powder
½ tsp Garam masala
¼ tsp pinch of cumin powder
For Paneer Afghani:
2 tbsp Oil
2 Bay leaf
4-5 green cardamoms
4-5 cloves
2 inch cinnamon stick
1 tsp kasuri methi
Method:
Mix together oil, crushed black peppercorns, asafoetida, ginger garlic paste, salt to taste in a plate. Coat the paneer with the mixture and marinate it for 20 minutes.
In a pan, add oil, once it’s hot, add marinated paneer and sear it until golden brown in color. Set aside till ready to serve.
Heat 2 tbsp oil in a pan. Add slit green chillies, sliced ginger, crushed garlic cloves and saute for 1 minutes. Add the onions, salt to taste and saute until onions are translucent. Remove from heat, add the coriander leaves and ¼ cup water and blend to a smooth paste.
Mix together all the powdered spices in the yoghurt and whisk well.
Heat 2 tbsp oil in a pan. Add bay leaf, cinnamon stick, cloves, green cardamoms and let it splutter well.
Add the onion mixture and cook for 3-4 minutes till oil begins to surface. Add prepared curd mixture and cook, stirring all the while, till the gravy comes to a boil. Reduce the heat and simmer for 7-8 minutes.
Add the cream, kasuri methi to finish. Adjust seasoning and cook for another 2 minutes and remove to a serving plate. Place the seared paneer and serve.
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Timeline:
0:00 Intro
0:42 Ingredients for Afghani Paneer
1:26 Marianting the Paneer for Afghani paneer
2:05 Preparing the gravy paste
3:23 Preparing the yoghurt mixture
3:55 Preparing the Afghani Paneer
5:16 Grilling the Paneer
7:33 Plating the Afghani Paneer
7:48 Bloopers
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