Paneer Afghani: This delightful dish, originating in Indian restaurants, is made with care and subtle flavors, deriving its heat from spicy green chilies. It pairs excellently with roti, naan, paratha, ghee rice, peas pulav, etc.
Ingredients
200 gms paneer
1/4 tsp salt
1/4 tsp black pepper pdr
1/2 tsp ginger garlic paste
1 tsp oil
1/2 cup curd
1 tsp coriander pdr
1/2 tsp cumin pdr
1/2 tsp red chilli pdr
1/3 tsp turmeric pdr
1/2 tsp garam masala pdr
Mix all these and keep aside
2 tbsp oil
1 large onion
8 to 10 cashew nuts
2 to 3 green chilles
1/2 cup chopped coriander leaves
1 tsp ginger garlic paste
1/2 tsp salt
1/2 tsp chilli pdr
1 tsp coriander pdr
1/4 tsp turmeric pdr
1/2 tsp garam masala pdr
1 tsp cumin pdr
1 tsp kasuri methi
1 tbsp fresh cream
2 tbsp butter
1/2 inch cinnamon stick
3 cloves
chopped coriander leaves
Procedure
In a pan take 2 tbsp oil, add one chopped onion, green chillies, and cashew nuts. fry till onion turns soft. Add 1/2 cup chopped coriander leaves and fry for 2 to 3 seconds, turn off the flame and let it become cool.
Once it comes to room temperature grind into a smooth paste. Keep it aside
Now let us marinate the paneer. In a bowl take 1 tsp oil, 1/2 tsp ginger garlic paste,1/4 tsp salt, and 1/4 tsp black pepper pdr.
Mix well, add 2 tsp finely chopped coriander leaves . Add paneer cut into cubes and mix well to coat the paneer.
Heat a pan and put 2 tsp oil, put marinated paneer pieces and fry for 2 mins and keep aside
In the same pan put butter, add cinnamon and clove. Add the onion paste and fry for 2 mins.
Now add the curd and spice mixture. Roast the masala for 5 minutes.
Once the oil leaves the sides of the pan add the paneer cubes, kasuri methi, and fresh cream.
Mix well give one quick boil and turn off the flame.
Garnish with chopped coriander leaves and serve hot with roti,phulka, or ghee rice.
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