By Tanisha Salwan
November 1, 2023
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300gm paneer 1 tbsp ginger garlic paste 1 tbsp oil 1 tsp pepper powder ¼ tsp hing For the paste: 3-4 Green chillies 1 inch Ginger, slice 2-4 Garlic cloves, roughly chopped 1 cup Coriander leaves 1 tbsp Oil 3 medium White onion, sliced Salt to taste
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For the curd mixture: 1 cup Curd, beaten 1 tbsp Coriander powder ½ tsp Turmeric powder ½ tsp Garam masala ¼ tsp pinch of cumin powder For Paneer Afghani: 2 tbsp Oil 2 Bay leaf 4-5 green cardamoms 4-5 cloves 2 inch cinnamon stick 1 tsp kasuri methi
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Mix crushed black pepper, oil, hing, ginger-garlic paste, salt. Coat the paneer with the mixture and marinate it for 20 mins.
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Add oil in a pan. Add marinated paneer and let it cook. Set aside till ready to serve.
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Heat 2 tbsp oil in a pan. Add green chilies, ginger, crushed garlic cloves, and saute for a min. Add onions, salt and saute.
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Meanwhile, make a smooth paste using coriander leaves and ¼ cup water.
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Mix all the powdered spices in the curd. Heat oil and add bay leaf, cinnamon stick, cloves, and green cardamoms. Let it splutter.
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Add the onion mixture and cook for 3-4 minutes. Add curd mixture and cook. Keep stirring on simmer for 7-8 minutes.
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Add cream, kasuri methi to finish. Cook for another 2 mins. Remove to a serving plate. Place the seared paneer and serve.
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