Afghani Panner Recipe

Afghani food is amongst ones that stand out extraordinarily when it comes to relishing your taste buds. Their cooking style is unique and rick in flavours.

Paneer redefines Mughlai royalty and finesse. This Afghani Paneer is roasted to perfection, flavoured beautifully with an added creaminess which blends perfectly with nuttiness from the cashews and a kick of fresh flavour from the greens! 🤎🌿

The melt-in-mouth and velvety texture of this curry goes amazingly well with garlic naan, laccha paratha or even steamed rice! 

Preparation of Afghani Food Recipe

  1. Pre- marinate the curd & paneer 15 min before cooking to have a flavoursome experience.
  2. Pre Heat the cast iron kadhai on low flame.

To get into healthy lifestyle add Blacksmith Hybrid Cast Iron Range to your kitchen which uses less oil & is stick resistant.


For Curd Marination

-1 cup curd, beaten
-1 tbsp Coriander powder
-½ tsp Garam masala
-Dried Kastoori Methi
-A pinch of cumin powder

For Paste

-3-4 Green chillies
-1 inch Ginger
-1/4 cup coriander stem
-2-4 Garlic cloves
-½ cup coriander
-8-10 mint leaves
-1 cube cheese
-4/5 cashew nuts
-2 medium white onion sliced
-Salt to taste

For Paneer Marination

-400 gms Paneer cut into long cubes
-1 tbsp Oil
-½ tsp Ginger Garlic paste
-1 tbsp lemon juice

For Sauté

  • Garam masala ( 2 Bay leaf, 3-4 cloves , 1 stick of cinnamon)

How to Make Afghani Paneer

First we will marinate paneer & curd:

  1. For Curd Marination, In a bowl add beaten curd, coriander powder, garam masala powder, dried kastoori methi & cumin powder. Mix it well & keep aside
  2. For paneer marination, cut paneer into long cubes add oil, ginger garlic paste & lemon juice. Cover each slices well.

Secondly, we will make green paste:

  1. Add green chillies, ginger, coriander stem & leaves, garlic, mint leaves, cheese, cashew & onion in a grinder.
  2. Grind the above items until it comes to a thin paste & add salt
  3. Sauté the panner in Blacksmith Hybrid Cast Iron kadhai, which uses less oil & is stick resistant.
  4. Keep the panner aside.
  5. Now, Sauté garam masala ( 2 Bay leaf, 3-4 cloves , 1 stick of cinnamon) in the kadhai
  6. Add the marinated curd, stir it for 1 min & now add the green paste. Let it shimmer for 2 min while stirring the curry
  7. Add Paneer in it, wait for 2-4 minute.

Serve with naan or paratha!

Pro Tip

  • It is important to marinate the paneer before roasting and adding it to the gravy. The marination gives it such a nice flavour of ginger-garlic paste and spices.  
  • While adding dahi, keep stirring it.

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