Paneer Afghani

PANEER AFGHANI - The simplest dishes are the best and a pleasure to recreate, like this Afghani style Paneer in a simple yet flavour - filled gravy.

Ingredients

For Paste

• 1 ½ tbsp Oil,
• 3-4 Green chillies,
• 1 inch Ginger, slice,
• 2-4 Garlic cloves, roughly chopped,
• ⅓ cup Coriander leaves,
• 1 tbsp Oil,
• 3 medium White onion, sliced,
• Salt to taste,
• ¼ cup Coriander leaves,
• 3 tbsp Curd, beaten,

For Curd Mixture

• Prepared Paste,
• ½ cup Curd, beaten,
• 1 tbsp Coriander powder,
• ½ tsp Turmeric powder,
• ½ tsp Garam masala,
• A pinch of cumin powder,

For Paneer Marination

• 400 gms Paneer, cut into long cubes,
• 1 tbsp Oil,
• ½ tsp Black peppercorns, crushed,
• A pinch of asafoetida,
• ½ tsp Ginger Garlic paste (optional)
• ½ tbsp Tender coriander stem, finely chopped,

For Paneer Afghani

• 1 tbsp Oil,
• 1 tbsp Ghee,
• 2 Bay leaf,
• ½ inch Cinnamon stick,
• Prepared Curd Mixture,
• ¼ cup Water,

For Sauteing Paneer

• 1 tsp Oil,
• Marinated Paneer,

For Garnish

• Prepared Gravy,
• A pinch of dry fenugreek leaves, crushed,
• Seared Paneer, sliced,
• Coriander sprig,

Process

For Paste

1. In a pan, add oil, once it's hot, add green chillies, ginger, garlic cloves, coriander leaves and saute well. Transfer it to a bowl and keep aside.
2. In the same pan add oil, once it's hot, add white onions, salt to taste, coriander leaves and saute until onions are translucent. Transfer it to the same bowl.
3. Add curd, transfer it to a grinder jar and make a smooth paste.
4. Keep it aside for further use.

For Curd Mixture

1. In a bowl, add prepared paste, curd, coriander powder, turmeric powder, garam masala, a pinch of cumin powder and mix it well.
2. Keep it aside for further use.

For Paneer Marination

1. In a bowl, add paneer, oil, crushed black peppercorns, a pinch of asafoetida, ginger garlic paste, salt to taste, tender coriander stem and marinate it well.
2. Keep it aside for further use.

For Paneer Afghani

1. In a handi or lagan, add oil, ghee, once it's hot, add bay leaf, cinnamon stick and let it splutter well.
2. Add prepared curd mixture and saute it well for a while.
3. Add water as required and cook until the desired consistency.
4. Transfer it to a serving dish, add a pinch of dry fenugreek leaves, place the seared paneer and garnish it with coriander sprig.
5. Serve hot with roti.

For Sauteing Paner

1. In a pan, add oil, once it's hot, add marinated paneer and sear it until golden brown in color.
2. Keep it aside for further use.