Indian
Afghani Paneer
$3
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
380Calories
14gProtein
30gFat
12gCarbs
4gSugar
2gFiber
450mgSodium
40mgChol
14gSat Fat
300mgPotassium
250mgCalcium
1.5mgIron
0.3mcgVitamin B12
10mgVitamin C
Goes well with
Kingfisher Lager
local
Masala Chai
international
vegetarian
gluten-free
high-protein
Instructions
1
Marinate paneer cubes lightly in yogurt, salt and a pinch of garam masala for 15-20 minutes.
2
Soak cashews in warm water for 15 minutes, then blend with a little water into a smooth paste.
3
Heat ghee in a pan and sauté chopped onion, garlic, ginger and green chili until soft and fragrant.
4
Add cardamom pods and cook for a minute, then stir in the cashew paste and cook until the raw smell disappears.
5
Blend coriander and mint leaves into a smooth green paste and add it to the gravy.
6
Pour in a little water or milk to adjust consistency and simmer gently for 5-7 minutes.
7
Add fresh cream and kasuri methi, stirring well to combine into a rich, creamy gravy.
8
Lightly pan-sear the marinated paneer cubes until golden, then add them to the gravy.
9
Simmer everything together for 5 minutes so the paneer absorbs the flavours.
10
Garnish with extra cream and fresh coriander, then serve hot with naan or rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 150 g150 g paneer
- 1/4 cup1/4 cup cashews
- 1/4 cup1/4 cup fresh cream
- 1/4 cup1/4 cup yogurt
- 11 medium onion
- 2 cloves2 cloves garlic
- 11 inch piece ginger
- 1 pieces1 pieces green chili
- 1/4 cup1/4 cup fresh coriander leaves
- 1 tbsp1 tbsp fresh mint leaves
- 1 tbsp1 tbsp ghee or oil
- 1 pieces1 pieces cardamom pods
- 1/4 tsp1/4 tsp garam masala
- 1/2 tsp1/2 tsp kasuri methi
- 1/2 tsp1/2 tsp salt
