Afghani Paneer Masala
Serves 1
Directions
- 1Marinate the paneer with ginger garlic paste, salt, black pepper powder, oil, and coriander leaves.
- 2Let the paneer marinate for 15 minutes.
- 3Fry the marinated paneer.
- 4Fry onions, green chilies, garlic, ginger, and cashews for the gravy.
- 5Add some coriander leaves to the fried ingredients and let them cool.
- 6Once cooled, add two tablespoons of thick yogurt and blend to a smooth paste.
- 7Heat oil and butter in a pan.
- 8Add whole spices, dried coriander powder, and cumin powder to the pan.
- 9Add the prepared onion and nuts paste to the pan and mix well.
- 10Sauté for two to three minutes.
- 11Add two tablespoons of fresh cream, kasoori methi, three to four green chilies, salt, black pepper powder, and garam masala.
- 12Add a little water to the gravy.
- 13Add the fried paneer pieces.
- 14Cook for three to four minutes and serve.
Ingredients
- 1 tsp ginger garlic paste
- 0.25 tsp salt
- 0.25 tsp black pepper powder
- 1 tbsp oil
- 1 handful coriander leaves
- onions
- green chilies
- garlic
- ginger
- cashews
- 2 tbsp thick yogurt
- butter
- whole spices
- dried coriander powder
- cumin powder
- 2 tbsp fresh cream
- kasoori methi
- 3 green chilies
- salt
- black pepper powder
- garam masala
- water
- paneer pieces
Equipment
pan
Tips
- Marinate the paneer for 15 minutes.
- Let the fried onion, chili, garlic, ginger, cashew, and coriander mixture cool before blending.
- Add thick yogurt to the cooled mixture for a smooth paste.
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