Paneer Afghani
by Aditya Vikram Shah
Added to 2 cookbooks
This recipe has been viewed 8448 times
A taste of Afghanistan for your taste buds if you are bored with the regular variants of Paneer curries. Serve with bread or rice.
Method- In a food processor or grinder, add almonds, cumin seeds and poppy seeds and grind to a coarse powder.
- Add the powder to curd along with green chilli paste, garam masala, 1 tsp salt, 1 tsp red chilli powder and 1 tbsp garam masala powder and mix well.
- Add paneer cubes to the curd mixture.
- Mix well making sure the paneer does not crumble and the curd mix coats all the paneer cubes.
- Let that marinate for 20 - 30 minutes.
- Arrange the cubes one by one on a grill pan and grill for 15 minutes or until the outside of the paneer is golden brown.
- Alternatively, if you don't have a grill pan, you can bake the same @ 200c for 15 minutes. Set aside.
- Don't discard the yogurt mixture leftover. Mix well with milk and set aside.
- Heat 2 tsp oil and add cinnamon, onions and saute until the onions are golden brown.
- Add tomato puree, water and mix well. Let it boil and reduce to half.
- Now, add the curd-milk mixture to the pan and mix well. Let that again come to a boil.
- Add the paneer pieces to the gravy and mix well.
- Garnish with coriander or parsley leaves and serve hot with rice or bread.
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This recipe was contributed by Aditya Vikram Shah on 27 Jun 2015
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