Paneer Afghani - a unique variation to the usual paneer fare

It is always a challenge to cook when you invite guests. We are always in search of novel recipes. This recipe fit the bill perfectly. This dish is apparently adapted from 'Chicken Afghani' for vegetarian foodies by hotels and other businesses in India and elsewhere. It tastes really delicious and is relatively easy to make. The use of cilantro and mint adds a unique flavor to the dish and elevates it to another level.

We had some friends over recently and they loved this novel variation in a paneer dish and requested the recipe. So here goes.... this is for you NK.

Ingredients:
For paneer marination: Cut paneer into cubes. Take a bowl and prepare marinade with 3-4 tsp lemon juice,  2 tsp ginger garlic paste, 2 tsp crushed black pepper, 1/2 cup yogurt, cilantro chopped 1/4th cup, salt to taste. Dip paneer in marinade for 30 minutes and fry on oil on a hot griddle/tava till each side is cooked. Please take care not to overcook it else it will turn dry. Cover and keep aside so the steam will be trapped and the paneer won't dry out.

Curry Ingredients: Paneer - 14 oz, Oil - 3 tsp + 3 tsp, butter - 3 tsp, Onion - 1 large chopped, green chillies - 4-5 (depending on spice preference), Ginger garlic - 2 tsp whole + 2 tsp paste, Cilantro - 1 cup chopped, mint - 1/4th cup chopped,  Cashews - 10-12 (soak in water),  Poppy seeds (khus khus) - 2 tsp, Yogurt - 1/4th cup whisked, Malai/cream - 1/2 cup, turmeric powder - 1/4th tsp, coriander powder - 1 tsp, cumin powder, 1/2 tsp, kasuri methi -1 tsp, crushed black pepper - 1 tsp, garam masala - 1 tsp, chaat masala - 1 tsp, lemon juice, Whole masala: 1 green cardamom, 1 bay leaf, 2 cloves, 5-6 whole black pepper, lemon juice - 2 tsp, salt to taste

Method:
Please cook the paneer separately per above instructions and keep aside. Then take a pan and add oil - 3 tsp and add chopped onion to it. Add ginger garlic and whole green chillies, poppy seeds, soaked cashews, chopped cilantro and mint and fry till onions are soft. Once cool, grind everything to a paste with 1/4th cup yogurt. Keep aside.

Take 3 tsp oil in another pan. Add butter - 3 tsp. Add whole garam masala and ginger garlic paste and stir. Add the ground paste and sauté for 3-4 mins. Add crushed black pepper powder, coriander powder, turmeric powder, cumin powder and sauté for 4-5 mins on low flame till oil separates. Then add paneer pieces and 1/2 cup water. Add kasuri methi, garam masala and chaat masala and salt to taste. Keep on stirring and then cover and cook for 2-3 mins. At the end add Malai/cream, adjust salt and cook for additional 4-5 mins till everything is cooked and your delicious Paneer Afghani is ready!! Garnish with cilantro/mint and serve with hot roti or rice. The aroma and taste is heavenly. Enjoy!!

Till my next post, take care everyone!