This simplified version of the Paneer Afghani or Nawabi Paneer recipe, is perfect for busy or lazy days when you crave something quick, healthy, easy and delicious. Despite the seemingly long list of ingredients, rest assured that it won’t take much time to prepare. What’s more, this recipe excludes cream and cashews, replacing them with yogurt for a flavourful twist. This adjustment not only adds a delightful taste but also makes the dish lighter on the stomach and lower in calories compared to the traditional recipe. This recipe is also very similar to the Kashmiri Paneer Chaman recipe which also uses yogurt as it’s gravy base. So, savour this flavourful and guilt-free dish, and don’t forget to let me know in the comments if you enjoyed it!
INGREDIENTS : MARINATION
200 Grams Paneer (Indian Cottage Cheese)
1 Tbsp Ginger Garlic Paste
1 Tbsp Freshly Chopped Coriander/Parsley Leaves
1 Tsp Pepper Powder
1 Tsp Salt
1 Tsp Oil + 1 Tbsp to Pan Fry
INGREDIENTS : GRAVY
1 Tsp Oil
4-5 Garlic Cloves
1 Inch Ginger, roughly chopped
1 Green Chilli, Slit
1 Onion, Sliced
1 Tbsp Fresh Coriander/Parsley Leaves
1/2 Cup Thick Yogurt
1 Tsp Turmeric Powder
1 Tsp Red Chilli Powder
1 Tsp Coriander Powder
1 Tsp Garam Masala
Salt to Taste
1 Bay Leaf
1/2 Inch Cinnamon Stick
2 Cloves
2 Green Cardamon Pods
1 Tbsp Kasuri Methi (Dried Fenugreek Leaves)
METHOD – MARINATION:
- Cut the Paneer into cubes and set aside.
- In a bowl, mix ginger-garlic paste, freshly chopped Coriander/Parsley Leaves, Pepper Powder, Salt, and 1 tsp of Oil.
- Add the Paneer cubes to the marinade and coat them evenly. Let it marinate for 20-30 minutes. While this rests, you can start preparing the gravy for this.
METHOD – GRAVY:
- Heat 1 teaspoon of Oil in a pan.
- Add Garlic Cloves, roughly chopped Ginger, and slit Green Chili. Sauté until fragrant. Add sliced Onions and cook until they turn translucent. Once the Onions are cooked, add fresh Coriander/Parsley leaves and mix well. Cook until they all soften and the leaves wilt.
- After allowing the mixture to cool, transfer it to a blender. Add Yogurt, Turmeric Powder, Red Chili Powder, Coriander Powder, Garam Masala and Salt to the blender. Blend until the consistency is that of a smooth paste. Set this aside.
- Using the same pan (where you sautéed the Onions), roast the Bay leaf, Cinnamon Stick, Cloves and Green Cardamom pods. You can opt to add a little additional Oil if desired I did not.
- Now add the paste from the mixer-grinder to the pan and cook the gravy thoroughly, stirring continuously. Allow the flavours to meld together as the gravy simmers, ensuring it reaches the desired consistency.
- Crush Kasuri Methi (dried Fenugreek Leaves) between your palms and sprinkle it over the gravy. Mix well and cook the gravy for a few minutes on low flame. Add a little water or beaten Yogurt if the gravy feels too thick.
- While the gravy is cooking, heat another pan or griddle and spread 1 tbsp of oil.
- Place the marinated Paneer cubes and pan-fry them until they turn golden brown on all sides. Once the Paneer cubes are browned, add them to the gravy. Mix gently until the paneer cubes are coated with the gravy. Cook for another 2-3 minutes on low heat. Adjust the Salt and mix well. Garnish with freshly chopped Coriander/Parsley leaves.
- Your delicious Paneer Afghani is ready to be served hot with Naan, Roti or Rice. Enjoy!
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A Philomath’s Journal 