Paneer Afghani

          Paneer Afghani is a rich and creamy Paneer curry that is simply out of this world. This restaurant style recipe is cooked, using two types of marination that gives the gravy a nice aromatic flavor. 

          This mildly spiced dish is very easy and quick to make. You can enjoy this yummy paneer curry with naan, tandoori roti, roomali roti, lachcha paratha, steamed rice or jeera rice. So check out a step by step pictorial recipe to prepare this great party recipe.

• 200 gms. paneer cubes 
• 2 tbsp. oil

1st marination - 

• salt to taste
• 1 tsp. lime juice
• pinch of pepper powder
• 1 tsp. ginger-garlic paste

2nd marination - 

• 8-10 cashew nuts
• handful of coriander leaves, roughly chopped
• 1 onion, roughly chopped
• 1 tsp. ginger-garlic paste
• 2 green chilies
• 2 tbsp. cream cheese
• salt to taste
• 1 tsp. cumin powder
• 1/2 tsp. garam masala powder
• 1 cup yoghurt
• 1/3 cup cream

Gravy - 

• 1 tbsp. oil
• 1 tbsp. butter
• 2 bay leaves
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 2 green chilies, slit
• 1 tsp. ginger, grated
• 1 tsp. kasuri methi, crushed
• 1-2 tbsp. coriander leaves

          Marinate the paneer with the first marination for 15-20 minutes. 

          For the second marination, blend all the mentioned ingredients (except yoghurt and cream) into a smooth paste. Now add the yoghurt and cream and give it a mix. 

          Transfer the marinated paneer and combine everything well. Set aside for 15-20 minutes. 

          Heat 2 tbsp. oil in a pan and fry the marinated paneer on both sides till light golden in colour. Keep aside.

          For the gravy, heat butter and oil and temper with bay leaves, cinnamon, cardamom, cloves, green chilies and ginger. Stir fry for a few seconds.

          Now add the leftover marinade and some water. Simmer for 8-10 minutes on a low flame or till you get the desired consistency. 

          Add the fried paneer and kasuri methi. Give it a quick stir and switch off the flame. Garnish with coriander leaves and serve with steamed rice, jeera rice, pulao or any Indian flat bread. 

                             Marinate the paneer with the first marination for 15-20 minutes. 

                      For the second marination, blend all the ingredients (except yoghurt

                      and cream) into a smooth paste. 

                                  Now add the yoghurt and cream and give it a mix.

                     Transfer the marinated paneer & mix well. Set aside for 15-20 minutes. 

                           Heat 2 tbsp. oil & fry the marinated paneer on both sides till light 

                           golden in colour. Keep aside.

                      For the gravy, heat butter & oil. Temper with bay leaves, cinnamon,

                      cardamom, cloves, green chilies & ginger. Stir fry for a few seconds.

                     Add the leftover marinade & some water. Simmer for 8-10 minutes on

                     a low flame or till you get the desired consistency. 

                                 Add the fried paneer & kasuri methi. Give it a quick stir.

                                 Garnish with coriander leaves.

                          Serve with steamed rice, jeera rice, pulao or any Indian flat bread.