Paneer Afghani

What makes this dish special

Paneer Afghani is a delicious Mughlai dish that is often prepared in a charcoal tandoor. This recipe allows you to make it at home without a tandoor, while still achieving that authentic smoky flavor. The paneer is marinated in a blend of lemon juice, oil, and spices, then shallow fried to a golden brown. The Afghani gravy is made from a paste of onions, cashews, green chilies, garlic, ginger, cream, dahi, lemon juice, and various spices. The paneer is then added to the gravy and smoked with a piece of charcoal to impart a smoky flavor. This dish is perfect for parties or special occasions, and is sure to impress your guests.

Recipe

Ingredients:

• 250g paneer, cut into cubes
• 3 Tbsp oil
• 1 tsp coriander, finely chopped
• 1 cube charcoal
• ½ tsp butter

For marination:

• 1 tsp oil
• 1 tsp lemon juice
• 1 tsp chaat masala
• 1 tsp black pepper powder
• Salt to taste
• 1 tsp kasoori methi, roasted and crushed

For Afghani paste:

• 1 medium onion
• 8-10 cashews, soaked in water
• 5-6 green chilies
• 7-8 cloves garlic
• 1 inch cube ginger
• 2 Tbsp cream
• 2 Tbsp dahi
• 1 Tbsp lemon juice
• 1 tsp chaat masala
• 1 tsp black pepper powder
• 1 tsp garam masala
• Salt to taste
• 2 Tbsp coriander
• 1 Tbsp kasoori methi, roasted and crushed

Instructions:

1. Marinate paneer cubes with oil, lemon juice, chaat masala, black pepper powder, salt, and kasoori methi. Set aside for at least 30 minutes.
2. Grind together all ingredients for Afghani paste.
3. In a pan, take 1 Tbsp oil and shallow fry the paneer cubes until golden on both sides.
4. In a kadai, take 2 Tbsp of oil and add the Afghani paste. Cook on high flame with lid on.
5. In the meantime, put the coal piece on low flame until it starts to smolder.
6. Once the gravy starts to leave oil on the sides, add a little water to adjust consistency. Now add the paneer cubes. Mix well.
7. Put off the flame. In a small bowl, put the coal, keep the bowl on the paneer, add the butter, and as soon as it starts to smoke, put on the lid tightly.
8. After 5 minutes, remove the bowl, serve the Afghani paneer, garnished with chopped coriander.

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