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Afghani paneer masala

Apr-07-2018
Swathi Joshnaa Sathish
60 minutes
Prep Time
15 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

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 .

Recipe Tags

  • Afghani
  • Veg
  • Medium
  • Dinner Party
  • Simmering
  • Blending
  • Grilling
  • Sauteeing
  • Side Dishes
  • Low Fat

Ingredients Serving: 5

  1. Cottage cheese / paneer 350grams
  2. yogurt 100 grams
  3. Onion medium sized chopped 2
  4. Ripe red tomatoes big sized 3 grated to a purée form
  5. Almond 15
  6. Poppy seeds 1 tablespoon
  7. Cinnamon sticks medium sized 2
  8. Cumin seeds 1 tablespoon
  9. Green chillies 2 finely chopped ( optional )
  10. Red chilli powder 1 tablespoon
  11. Garam masala 1 teaspoon
  12. Sugar 2 teaspoons
  13. Milk 1/4 glass
  14. Salt as required
  15. Ghee 2 tablespoons
  16. Cilantros freshly chopped 3 tablespoons

Instructions

  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 .

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Hema Mallik
Apr-09-2018
Hema Mallik   Apr-09-2018

Deliciously amazing!

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