Introduction

 

I first stumbled upon Afghani Paneer during a cozy dinner party at a friend's house. It was a revelation—creamy, spicy, and so delicious that I couldn’t help but ask for the recipe. As soon as I tried it, I knew I had to recreate it in my own kitchen. The combination of rich spices and the creamy paneer was a delightful surprise, and it quickly became one of my go-to dishes for special occasions.

Every time I make Afghani Paneer, it reminds me of that evening. The blend of spices creates an aromatic experience that fills the kitchen with a warm, inviting scent. It's amazing how such a simple dish can evoke such fond memories and make any meal feel like a celebration.

 

Ingredients of Afghani Paneer

 

Paste for Making Afghani Paneer:

• Oil: 2 Tbsp
• Sliced Onions: 3-4 pcs
• Garlic: 6-7 pcs
• Ginger (Chopped): ½ pc
• Slit Green Chilli: 3-4 pcs
• Salt: 1 tsp
• Coriander Leaves: ½ cup
• Water: As required

For Curd Mixture:

• Curd: 1 cup
• Coriander Powder: 1 tsp
• Jeera Powder: ½ tsp
• Turmeric Powder: ¼ tsp
• Garam Masala: ½ tsp

For White Paneer Tikka:

• Paneer: 250 gms
• Salt: ½ tsp
• Garam Masala: A pinch
• Crushed Black Pepper: ½ tsp
• Ginger & Garlic Paste: 1 tbsp
• Hing: A pinch
• Turmeric Powder: ½ tsp
• Curd: 3 tbsp
• Fresh Cream: 1 tbsp
• Oil: 1 tbsp

For Cooking Gravy:

• Oil: 1 tsp
• Ghee: 1 tsp
• Bay Leaf: 1 pc
• Green Cardamom: 2 pcs
• Cinnamon: ½ pc
• Cloves: 4-5 pcs
• Black Peppercorns: 7-8 pcs
• Afghani Paneer Paste: Prepared earlier
• Curd Mixture: Prepared earlier
• Water: As required
• Cashew Paste: ¼ cup
• Shallow Fried Paneer (Diced White Paneer Tikka): Prepared earlier
• Fresh Cream: 2 tbsp

 

Instructions of Afghani Paneer

 

Step 1: Prepare the Afghani Paneer Paste

Sauté Onions and Spices: Heat 2 Tbsp oil in a pan over medium heat. Add 3-4 sliced onions and sauté until they turn golden brown. Add 6-7 minced garlic cloves, ½ chopped ginger, 3-4 slit green chilies, and 1 tsp salt. Continue to sauté until the raw aroma of garlic disappears.

Blend the Paste: Add ½ cup coriander leaves and a little water to the pan. Stir well, then transfer the mixture to a blender. Blend into a smooth paste, adding water as needed for the desired consistency. Set aside.

 

Step 2: Prepare the Curd Mixture

Mix Spices with Curd: In a mixing bowl, combine 1 cup curd, 1 tsp coriander powder, ½ tsp jeera powder, ¼ tsp turmeric powder, and ½ tsp garam masala. Whisk together until well combined. This mixture will be added to the gravy later.

 

Step 3: Prepare the White Paneer Tikka

Marinate Paneer: Cut 250 gms of paneer into cubes. Season with ½ tsp salt, a pinch of garam masala, and ½ tsp crushed black pepper. In a separate bowl, mix 1 tbsp ginger-garlic paste, a pinch of hing, ½ tsp turmeric powder, 3 tbsp curd, and 1 tbsp fresh cream to form a marinade.

Cook Paneer: Coat the paneer cubes with the marinade and let them sit for 15-20 minutes. Heat 1 tbsp oil in a pan and shallow fry the marinated paneer cubes until golden brown on all sides. Set aside.

 

Step 4: Cook the Afghani Paneer Gravy

Sauté Spices: Heat 1 tsp oil and 1 tsp ghee in a heavy-bottomed pan. Add 1 bay leaf, 2 green cardamom pods, ½ cinnamon stick, 4-5 cloves, and 7-8 black peppercorns. Sauté for a minute until fragrant.

Add Paste and Cook: Add the prepared Afghani paneer paste to the pan. Sauté on medium heat until the raw smell is gone and the mixture becomes aromatic. Gradually add the curd mixture, stirring continuously to avoid curdling. Cook on low heat until the mixture thickens slightly.

 

Step 5: Finish the Gravy

Add Cashew Paste and Adjust Consistency: Stir in ¼ cup cashew paste and cook for a few more minutes until the gravy becomes rich and thick. Adjust the consistency with water as needed.

Add Paneer and Cream: Add the shallow-fried paneer cubes into the gravy. Allow them to simmer for a few minutes to absorb the flavors. Finish by stirring in 2 tbsp fresh cream for added richness.

 

 

 

---

 

 

 

About the Recipe

 

Afghani Paneer is a delightful fusion dish that combines the richness of paneer with a blend of aromatic spices. This recipe highlights the essence of Afghan cuisine, where bold flavors and creamy textures are the stars. It’s perfect for anyone who enjoys Indian flavors with a touch of uniqueness. The creamy, spiced paneer cubes are cooked to perfection, making them an ideal choice for both everyday meals and special occasions.

What sets Afghani Paneer apart is its versatility. Whether you’re serving it as a main course or as an accompaniment to other dishes, it never fails to impress. The rich, creamy sauce is complemented by a blend of spices that gives the dish its distinctive flavor. It’s a true testament to how traditional ingredients can be transformed into something extraordinary.

 

Cooking Tips

 

1. Use Fresh Paneer: For the best texture and flavor, use fresh paneer. Store-bought paneer can sometimes be too firm or bland.
2. Marinate Well: Ensure the paneer cubes are well-marinated for at least 30 minutes. This helps the spices penetrate and flavor the paneer thoroughly.
3. Cook on Medium Heat: Cook the paneer on medium heat to avoid burning the spices while ensuring the paneer is cooked evenly.
4. Adjust Spice Levels: Feel free to adjust the spice levels according to your preference. Adding more or less chili can make the dish milder or spicier.
5. Creamy Texture: For a creamier texture, you can add a bit of fresh cream towards the end of cooking. This enhances the richness of the dish.

 

Pairing Guide

 

Afghani Paneer pairs wonderfully with a variety of side dishes and drinks. It goes exceptionally well with naan or roti, providing a soft, pillowy contrast to the rich, spicy sauce. For a complete meal, serve it alongside some basmati rice or jeera rice to balance the flavors.

When it comes to drinks, a chilled glass of lassi or a crisp white wine complements the dish beautifully. If you prefer non-alcoholic options, a refreshing mint lemonade can provide a zesty contrast to the creamy paneer. For side dishes, consider serving a fresh cucumber and tomato salad to add a light, crunchy element to your meal.

 

Frequently Asked Questions

 

1. What is Afghani Paneer? Afghani Paneer is a dish made with paneer (Indian cottage cheese) cooked in a creamy, spiced sauce that combines elements of Afghan cuisine with traditional Indian flavors.

2. How do I make Afghani Paneer more spicy? To make Afghani Paneer spicier, add extra green chilies or red chili powder to the marinade and the sauce. Adjust according to your taste.

3. Can I use tofu instead of paneer? Yes, you can substitute tofu for paneer if you prefer a vegan option. The flavor will be slightly different but still delicious.

4. How long should I marinate the paneer? Marinate the paneer for at least 30 minutes to allow the flavors to penetrate the cubes thoroughly.

5. Can I make Afghani Paneer in advance? Yes, Afghani Paneer can be made ahead of time. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

6. What can I serve with Afghani Paneer? Afghani Paneer pairs well with naan, roti, or basmati rice. You can also serve it with a side salad or pickles for added flavor.

7. Is Afghani Paneer a vegetarian dish? Yes, Afghani Paneer is a vegetarian dish as it is made with paneer and does not contain any meat.

8. Can I freeze Afghani Paneer? While it’s best enjoyed fresh, you can freeze Afghani Paneer. Allow it to cool completely before transferring to a freezer-safe container. Thaw and reheat gently before serving.

9. What spices are used in Afghani Paneer? The spices typically used in Afghani Paneer include cumin, coriander, garam masala, turmeric, and sometimes a hint of cinnamon or cardamom for added depth.

10. How do I make the dish less creamy? To make Afghani Paneer less creamy, reduce the amount of cream or yogurt used in the recipe. You can also substitute some of the cream with milk or a dairy-free alternative.