Ingredients
Step 1 Ingredients
Paneer 300 gm cut into chunks
Black pepper pdr 1 tsp
Hing a pinch
Ginger-garlic paste 1 tbsp
Lemon juice 1 tbsp
Oil 1 tbsp
Salt to taste
Step 2 ingredients
Fresh coriander leaves 1 cup
Fresh mint leaves ½ cup
Onion 1
Cashews 10 soaked for 15 minutes
Green chilies 2
Ginger 1”
Garlic cloves 2-4
Water 2-3 tbsp
Step 3 ingredients
Curd 1 cup
Fresh cream/malai ¾ cup
Chaat masala 1 tsp
Kasturi methi ½ tsp
Salt to taste
Garam masala ½ tsp
Roasted cumin pdr 1 tsp
Paste of step 2 ingredients
Paneer marinated in step 1 ingredients
Step 4 ingredients
Paneer marinated in step 3 ingredients
Oil for grilling paneer
Step 5 ingredients
Oil 1 tbsp
Butter 1 tbsp
Bay leaf 1
Cloves 3
Cinnamon small piece
Green chili 1
Ginger few julienne
Paneer grilled at step 4
Paste in which paneer was marinated at step 3
Few coriander leaves for garnish
Instructions
Step 1 process
Take a bowl and mix black pepper pdr, Hing, ginger-garlic paste, lemon juice, salt and oil
Add 300 gm paneer cut into big chunks
Give them a good mix, but gently so that all spices get coated to paneer
Keep aside for 10 minutes
Step 2 process
Take a grinder jar and add coriander leaves with stem, mint leaves, onion, soaked cashews, green chilies, ginger, garlic and water
Blitz to make a fine paste
Step 3 process
Take a bowl, add the paste made at step 2 process
Then add 1 cup curd and fresh cream
Give them a good mix
Now add chaat masala, kasturi methi, salt, garam masala and roasted cumin pdr. Mix well
Now take the paneer which was marinated in step 1 and coat each in the paste made in step 3
Keep on arranging each piece of coated paneer in a plate.
Don’t think what will happen to the remaining paste. It’s going to be used later.
Step 4 process
Heat a grill pan and apply oil on it. If you don’t have a grill pan, you can use a normal tawa as well.
Grill each slices pf paneer from both sides till golden grilled marks are achieved.
Take them out in a plate. This is our Afghani paneer tikka. You can eat the paneer at this stage after sprinkling some chaat masala. But as we are making a sabzi, we will proceed ahead.
Step 5 process
Add 1 tbsp oil and 1 tbsp butter in a pan.
When butter melts, add bay leaf, cloves, black cardamom, small piece of cinnamon, green chili, few julienne of ginger.
Sauté will ginger begins to turn brown.
Add the paste in which paneer was marinated in step 3
Cook for 10 minutes on low flame. You may add little water if you feel that the paste is too thick.
Then add grilled paneer and mix.
Simmer for 2-3 minutes.
Lastly sprinkle some fresh coriander leaves.
Afghani paneer is ready to eat with roti/ naan, rice, bread toast.