Paneer Afghani Recipe

Paneer Afghani

  • Prep Time
    10 minutes
  • Cook Time
    10 minutes
  • Difficulty Level
    Intermediate

Paneer Afghani is a restaurant-style side dish. 

Paneer Afghani is an extremely delicious green-colored sabji. It is easy to prepare within no time at your home. Moreover, the flavor of black pepper and spicy gravy with marinated and sauteed paneer gives a wonderful texture and amazing taste. You can serve it to your guest on special occasions with roti, naan, or paratha. In addition, you can prepare this side dish with only onion, curd, paneer, and some spices. So try this lip-smacking curry at your home and enjoy it with your friends and family. Share your valuable feedback with us in the comments section.

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This recipe was a viral recipe hack trending on the internet and we tried it for the first time live to see how it comes out. 

Tips and Suggestions by the chef :

  • FOR GRAVY :
  • You can add curd as required.
  • FOR MARINATION :
  • Ginger-green chilli paste can be added instead of ginger-garlic paste.
  • If you want, you can add mustard oil.

For more such exciting recipes like Paneer Afghani, please click on the following links:

  1. Cheesy Garlic Onion Rings
  2. Pasta Pizza
  3. Bread Pizza | Bread Pizza On Tawa

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Ingredients

  • FOR PREPARING GRAVY :
  • Oil - 1 tbsp
  • Ginger / Adarkh - 2 Inch chopped
  • Garlic / Lahsun - 7 to 8 Cloves
  • Green chilli / Hari mirchi - 2
  • Onion / Pyaz - 2 chopped
  • Coriander leaves / Hara dhaniya - A handful
  • Salt - As per taste
  • Curd - 2 to 3 tbsp
  • Turmeric powder / Haldi powder - 1/2 tsp
  • Red chilli powder / Lal mirchi powder - 1 tsp
  • Coriander powder / Dhaniya powder - 1 tsp
  • Cumin seeds powder / Jeera powder - 1 tsp
  • FOR MARINATION :
  • Cottage cheese / Paneer - 1 Cup long pieces
  • Black pepper powder / Kali mirch powder - 1/2 tsp
  • Salt - As per taste
  • Ginger-garlic paste / Adarak-lahsun paste - 1 tsp
  • Coriander leaves / Hara dhaniya - A handful
  • Oil - 2 tbsp
  • FOR PREPARING PANEER AFGHANI :
  • Oil - 2 tbsp
  • Cloves / Laung - 2
  • Black peppercorns / Kali mirch - 3 to 4
  • Cardamom / Elaichi - 1
  • Bay leaf / Tej patta - 1
  • Cinnamon / Dal chini - 1 Small stick
  • All spice mix powder / garam masala - 1/2 tsp
  • Coriander leaves / Hara dhaniya - A handful + For garnishing
  • tsp = teaspoon
  • tbsp = tablespoon

Instructions

  1. FOR PREPARING GRAVY :
  2. Heat oil in a pan. Add ginger, garlic, green chilli, and onion. Mix well and add coriander leaves. Saute it for 1 to 2 minutes on medium flame.
  3. Add salt and mix well. Saute it for a few minutes. Then turn off the flame and let it cool down.
  4. Then transfer it to a grinding jar. Add curd. Grind it for a few seconds to prepare its gravy.
  5. Take it out to a bowl. Add turmeric powder, red chilli powder, coriander powder, and cumin seeds powder. Mix well.
  6. FOR MARINATION :
  7. Take paneer in a bowl. Add black pepper powder, salt, ginger-garlic paste, coriander leaves, and 1 tbsp oil. Mix well. Keep it aside for 3 to 4 minutes.
  8. Heat 1 tbsp oil in a pan. Add marinated paneer. Roast it for 1 to 2 minutes on high flame. Stir it occasionally.
  9. Lightly roast it till it becomes light golden brown from all sides. Then keep it aside.
  10. FOR PREPARING PANEER AFGHANI :
  11. Heat oil in a pan. Add cloves, black peppercorns, cardamom, bay leaf, cinnamon stick, and the prepared gravy. Mix well.
  12. Add little water and stir it continuously for 1 to 2 minutes. Then cover the pan with a lid. Cook it for 2 to 3 minutes on medium flame. Stir it occasionally.
  13. Further, add roasted paneer pieces. Mix well. Add all spice mix powder and coriander leaves. Mix well.
  14. Once done, take it out to a serving plate and garnish it with coriander leaves.
  15. 'Paneer Afghani' is ready to be served.

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