Written recipe of Afghani Paneer
Prep time: 1015 minutes
Cooking time: 2025 minutes
Serves: 45 people

Ingredients:
Paneer
PANEER | पनीर 250300 GRAMS (CUBE)
SALT | नमक TO TASTE
BLACK PEPPER | काली मिर्च A PINCH (FRESHLY CRUSHED)
GINGER GARLIC PASTE | अदरक लहसुन कि पेस्ट 1 TBSP
LEMON JUICE | नींबू का रस 1 TSP
OIL | तेल 12 TBSP
Gravy
OIL | तेल 1 TBSP
WHOLE SPICES
GREEN CARDAMOM | हरी इलायची 3 NOS.
BAY LEAF | तेज पत्ता 1 NO.
BLACK CARDAMOM | बड़ी इलायची 1 NO.
CINNAMON | दालचीनी 1 INCH
CUMIN SEEDS | जीरा A PINCH
ONION | प्याज़ 2 MEDIUM SIZED. (SLICED)
GINGER | अदरक 2 INCH
GARLIC | लहसुन 1215 CLOVES
GREEN CHILLI | हरी मिर्च 3 NOS.
CASHEW | काजू 15 NOS.
SALT | नमक A PINCH
HOT WATER | गरम पानी AS REQUIRED
CURD | दही 1 CUP
MINT LEAVES | पुदीना 810 LEAVES
FRESH CORIANDER | हरा धनिया A HANDFUL
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
GARAM MASALA | गरम मसाला 1/4 TSP
CORIANDER POWDER | धनिया पाउडर 1 TBSP
CUMIN POWDER | जीरा पाउडर 1/4 TSP
CHAAT MASALA | चाट मसाला 1/2 TSP
Final Cooking
OIL | तेल 1 TSP
BUTTER | मक्खन 2 TBSP
ASAFOETIDA | हींग 1/4 TSP
SALT | नमक IF REQUIRED
SUGAR | शक्कर A PINCH
BLACK PEPPER | काली मिर्च A PINCH (FRESHLY CRUSHED)
ROASTED KASURI METHI POWDER | भुनी कसूरी मेथी का पाउडर A LARGE PINCH
Method:
Add the paneer into a large bowl & add salt, black pepper, ginger garlic paste & lemon juice, mix well to apply all the ingredients to the paneer.
Shallow fry the paneer cubes in a pan using some oil until it turns light golden brown from both sides & transfer it into a bowl, set it aside until you prepare the gravy.
Set a pan over high heat, add oil & let it heat up.
Add all the whole spices followed by the onions, ginger, garlic, green chilli, cashews & salt, stir well & cook over high flame until the onions turn soft.
Add hot water, cover the pan & cook over medium flame for 45 minutes, then switch off the flame & discard the whole spices (cinnamon & bay leaf), let the mixture cool down completely.
Add the mixture into a mixer grinder jar along with curd, mint, fresh coriander & all the powdered spices & grind it into a smooth puree.
Set a kadhai over high heat, add oil & butter, let it get hot.
Further add asafoetida along with the prepared gravy, stir well & bring it to a boil then lower the flame & let the gravy simmer for 23 minutes.
You can add hot water at this stage if the gravy has become too thick, its consistency should be semithick.
Taste & adjust salt if required & lastly add sugar, black pepper, kasuri methi & the paneer, stir well & cook for 12 minutes.
Your delicious, rich & creamy paneer afghani is ready, serve it with tandoori roti or any Indian bread of your choice.

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Intro 0:00
Paneer 1:12
Gravy 4:18
Final Cooking 6:44
Plating 7:58
Outro 9:04