Afghani paneer masala | How to make Afghani paneer masala

By Swathi Joshnaa Sathish  |  7th Apr 2018  |  
5 from 1 review Rate It!
  • Afghani paneer masala, How to make Afghani paneer masala
Afghani paneer masalaby Swathi Joshnaa Sathish
  • Prep Time

    60

    mins
  • Cook Time

    15

    mins
  • Serves

    5

    People

6

1

About Afghani paneer masala Recipe

A finger -licking , rich dish from Afghan cuisine . Cottage cheese marinated in flavourful freshly ground masala , grilled so perfectly . The grilled paneer cubes added to the creamy curry makes this an outclass dish . Enjoy this Afghani paneer Masala with mild pilafs or flat breads .

Afghani paneer masala

Ingredients to make Afghani paneer masala

  • cottage cheese / paneer 350grams
  • yogurt 100 grams
  • onion medium sized chopped 2
  • Ripe red tomatoes big sized 3 grated to a purée form
  • almond 15
  • poppy seeds 1 tablespoon
  • cinnamon sticks medium sized 2
  • cumin seeds 1 tablespoon
  • green chillies 2 finely chopped ( optional )
  • red chilli powder 1 tablespoon
  • Garam masala 1 teaspoon
  • sugar 2 teaspoons
  • Milk 1/4 glass
  • salt as required
  • ghee 2 tablespoons
  • cilantros freshly chopped 3 tablespoons

How to make Afghani paneer masala

  1. In a blender , take poppy seeds , cumin seeds , almonds . Grind all into a fine powder .
  2. In a wide bowl , add yogurt, half spoon Garam Masala , half spoon red chilli powder , half salt , ground powder , chopped green chillies . Drop the paneer cubes in it and mix all together so that the paneer cubes are masala coated.
  3. Let these marinated paneer cubes rest for 20 minutes for better masala absorption .
  4. After 20 minutes , heat ghee in a grill pan .
  5. Place the marinated paneer pieces on the hot ghee and grill for few minutes by flipping either sides .
  6. Before transferring the grilled paneer cubes to a plate , cook them for few seconds directly on the stove fire to get the smoky grilled effect and flavour which enhances the taste of the gravy .
  7. See that you don’t burn the paneer cubes while grilling directly on the stove top .
  8. Coming to the gravy , heat a tablespoon ghee in a wide pan .
  9. Add cinnamon sticks .
  10. Add the chopped onions and sauté till brown .
  11. Add the grated tomato purée . Allow to cook for few minutes till the raw smell vanishes .
  12. Add the remaining salt . Garam Masala powder and red chilli powder . Allow to cook and combine .
  13. Once the gravy is done , pour milk . Simmer the flame .
  14. Slow cook under low flame till the gravy thickens .
  15. Add the grilled paneer cubes .
  16. Switch off the flame .
  17. Garnish with freshly chopped cilantros.
  18. Serve hot with flat breads / pilafs .

My Tip:

Don’t grill paneer in high heat . Paneer might melt . Maintain a low to medium flame . Simmer the flame to very low while adding milk finally to the gravy . This prevents milk from curdling .

Reviews for Afghani paneer masala (1)

Hema Mallik5 months ago

Deliciously amazing!
Reply
Swathi Joshnaa Sathish
4 months ago
Thank you !