Guilt-Free Afghani Paneer

Serves 1
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Directions

  1. 1In a bowl, mix paneer cubes with black pepper, salt, and ginger-garlic paste. Set aside for 15 mins.
  2. 2In a bowl, mix paneer cubes with black pepper, salt, and ginger-garlic paste. Set aside for 15 mins.
  3. 3In a bowl, mix paneer cubes with black pepper, salt, and ginger-garlic paste. Set aside for 15 mins.
  4. 4Heat oil in a pan and cook the paneer until golden on both sides. Keep aside.
  5. 5Heat oil in a pan and cook the paneer until golden on both sides. Keep aside.
  6. 6Heat oil in a pan and cook the paneer until golden on both sides. Keep aside.
  7. 7In another pan, heat ghee, add tej patta and cinnamon.
  8. 8In another pan, heat ghee, add tej patta and cinnamon.
  9. 9In another pan, heat ghee, add tej patta and cinnamon.
  10. 10Sauté onions, turai, garlic, ginger, and green chilies with salt until water evaporates.
  11. 11Sauté onions, turai, garlic, ginger, and green chilies with salt until water evaporates.
  12. 12Sauté onions, turai, garlic, ginger, and green chilies with salt until water evaporates.
  13. 13Add coriander powder and garam masala. Cook for 2–3 mins.
  14. 14Add coriander powder and garam masala. Cook for 2–3 mins.
  15. 15Add coriander powder and garam masala. Cook for 2–3 mins.
  16. 16Toss in fresh coriander and cook again for 2–3 mins. Let cool.
  17. 17Toss in fresh coriander and cook again for 2–3 mins. Let cool.
  18. 18Toss in fresh coriander and cook again for 2–3 mins. Let cool.
  19. 19Remove tej patta and cinnamon, then blend with 50 g paneer, hung curd, and a little water into a smooth paste.
  20. 20Remove tej patta and cinnamon, then blend with 50 g paneer, hung curd, and a little water into a smooth paste.
  21. 21Remove tej patta and cinnamon, then blend with 50 g paneer, hung curd, and a little water into a smooth paste.
  22. 22Transfer back to the pan, add kasoori methi, and bring to a boil.
  23. 23Transfer back to the pan, add kasoori methi, and bring to a boil.
  24. 24Transfer back to the pan, add kasoori methi, and bring to a boil.
  25. 25Add cooked paneer, mix well.
  26. 26Add cooked paneer, mix well.
  27. 27Add cooked paneer, mix well.
  28. 28Garnish with chili oil and curd (optional).
  29. 29Garnish with chili oil and curd (optional).
  30. 30Garnish with chili oil and curd (optional).

Ingredients

  • 200 g paneer
  • 200 g paneer
  • 200 g paneer
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • to taste salt
  • to taste salt
  • to taste salt
  • 1 tsp ginger-garlic paste
  • 1 tsp ginger-garlic paste
  • 1 tsp ginger-garlic paste
  • 1 tsp oil
  • 1 tsp oil
  • 1 tsp oil
  • 1 tsp ghee
  • 1 tsp ghee
  • 1 tsp ghee
  • 1 tej patta
  • 1 tej patta
  • 1 tej patta
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 2 onions
  • 2 onions
  • 2 onions
  • 2 turai
  • 2 turai
  • 2 turai
  • 6 garlic cloves
  • 6 garlic cloves
  • 6 garlic cloves
  • 1 inch ginger
  • 1 inch ginger
  • 1 inch ginger
  • 4 green chilies
  • 4 green chilies
  • 4 green chilies
  • 1 tbsp coriander powder
  • 1 tbsp coriander powder
  • 1 tbsp coriander powder
  • 1 tsp garam masala
  • 1 tsp garam masala
  • 1 tsp garam masala
  • handful fresh coriander leaves
  • handful fresh coriander leaves
  • handful fresh coriander leaves
  • 50 g paneer
  • 50 g paneer
  • 50 g paneer
  • 2 tbsp hung curd
  • 2 tbsp hung curd
  • 2 tbsp hung curd
  • 1 tsp kasoori methi
  • 1 tsp kasoori methi
  • 1 tsp kasoori methi
  • chilli oil
  • chilli oil
  • chilli oil
  • curd
  • curd
  • curd

Equipment

bowlpanspatulablender

Tips

  • Serve hot with chapati or paratha.