RECIPE AFGHANI PANEER
Ready in 20 minutes
Serves 4-5 people
280 calories
For Paste:
2 tbsp Oil,
7-8 Green chillies,
1.5 inch Ginger, Chop in Slices
8-10 Garlic cloves,Cut into half
1/2 cup Coriander leaves with stem.
Keep this aside in a bowl
Take pan again
2 tbsp Oil,
3 chopped onion, Salt to taste,
1/2 cup Coriander leaves,
1/2 tsp Hing,
Toss them a bit and add this in a bowl where you keep ginger, garlic and chillies Then add
5-6 spoons of curd and Grind them in a mixer and make a fine paste.
For Curd Mixture:
Prepared Paste of Onion, ginger, garlic, coriander
7-8 spoon Curd,
1 spoon Coriander powder,
½ tspTurmeric powder,
½ tsp Garam masala,
Apinch of cumin powder
Mix them well with a spoon or manual hand mixer
Paneer marination:
Take 1/2 kg paneer, wash them in clean water and cut into long cubes
2 tsp oil,
1 tsp black pepper powder,
1/2 tsp Hing (asafoetida),
1 tsp Chopped Coriander Stem,
Mix them well and Fry them till it turns brown.
Once all these things are done now we will make afghani gravy for our paneer
Take Kadai and add 4 tsp oil,
2 tsp ghee,
1 inch cinnamon stick or 1/2 tsp powder,
3-4 bay leaf, Add Prepared onion, curd, ginger, garlic paste,
Once the whole paste is fried and leave oil on top then add 1 cup of water to thin the gravy if it's too thick.After this your gravy is ready.
For serving:
Gravy that we prepared, Freshly chopped coriander leaves, Paneer pieces.
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