Paneer Afghani Recipe | Afghani Paneer

Ingredients

• 400 gpaneer, cut into long strips
• 10 mlginger-garlic paste
• 15 mloil
• 1.25 ml, or to tastesalt
• A pinchasafoetida (hing)
• 2.5 mlground black pepper
• 15 mlchopped fresh coriander leaves
• 22.5 mloil
• 1 largegreen chilli
• 2.5 cmpiece of ginger, sliced
• 3 clovesgarlic, roughly chopped
• 1 largeonion, sliced
• 1 bunchfresh coriander leaves
• 60 ml (¼ cup)cashew nuts, soaked in 60 ml (¼ cup) water
• 80 ml (⅓ cup)fresh cream
• 240 ml (1 cup)yoghurt, whisked
• 15 mlground coriander
• 2.5 mlground cumin
• 2.5 mlground turmeric
• 2.5 mlgaram masala
• 15 mlkasuri methi (dried fenugreek leaves)
• As neededsalt
• 240 ml (1 cup), or as neededwater
• 15 mloil
• 10 mlgreen paste
• As preparedmarinated paneer
• 15 mloil or ghee
• 15 mlbutter
• 2bay leaves
• 1.25 cmcinnamon stick
• 2green cardamom pods
• 4–5cloves
• 5 mlchopped ginger
• As preparedgreen yoghurt mixture
• 3.75 mlgaram masala powder
• 15 mlchopped fresh coriander leaves
• As preparedgreen gravy
• As preparedroasted paneer
• 15 mlfresh cream
• 15 mlchopped fresh coriander leaves
• 15–30 mlgrated paneer

Instructions

1. 1

   Marinate paneer

   Cut the paneer into strips or cubes. Mix it with the oil, salt, black pepper, ginger-garlic paste, chopped coriander and asafoetida, turning to coat. Leave to marinate for at least 15 minutes.

2. 2

   Cook the aromatics

   Heat 15 ml oil in a pan over medium heat. Add the ginger, garlic and green chilli and sauté briefly. Add the sliced onion and cook for 2–3 minutes, then add the coriander leaves and sauté for a few seconds. Turn off the heat and leave the mixture to cool for 1 minute.

3. 3

   Blend green paste

   Once cooled, put the soaked cashews, sautéed onion mixture and water in a blender. Blend until smooth.

4. 4

   Mix the gravy

   Transfer the paste to a bowl. Add 120 ml water, the fresh cream, yoghurt, ground coriander, turmeric, cumin, kasuri methi and salt to taste. Whisk until combined and set aside.

5. 5

   Marinate again

   Stir 10 ml of the green paste through the paneer and leave it for 5 minutes.

6. 6

   Roast paneer

   Heat 15 ml oil in a wide non-stick pan. Arrange the paneer in a single layer and roast over medium-high heat until cooked and lightly charred. Turn the pieces and cook the other side, then transfer them to a plate.

7. 7

   Build the gravy

   In the same pan, heat 15 ml oil or ghee with the butter. Add the bay leaves, cinnamon, cardamom and cloves and sauté for a few seconds, until fragrant. Add the chopped ginger and cook for 30 seconds. Stir in the green mixture and garam masala. Adjust the consistency as needed, bring to a boil, then cover.

8. 8

   Simmer and serve

   Cook over low heat for 10–12 minutes, stirring occasionally, until the gravy reaches your preferred consistency. Stir in the coriander leaves. Transfer the gravy to a serving bowl and top with the roasted paneer, grated paneer, fresh cream and chopped coriander. Serve hot with naan or rice.

What is Paneer Afghani?

Paneer Afghani is an Indian curry built around paneer and a creamy, herb-based gravy. Despite its name, this is a restaurant-style Indian preparation rather than a claim to a single traditional Afghan recipe.

Green coriander, chilli, aromatics and cashews give this version its colour and body, while yoghurt and cream make the sauce rich. Roasting the marinated paneer separately adds contrast to the smooth gravy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 209 calories, 0g protein, 0g carbs, 0g fat.

Paneer, cashews, cream, yoghurt, oil and butter contribute much of the dish’s fat, while paneer and yoghurt provide protein. The sauce and any rice or naan served alongside contribute most of the meal’s carbohydrates. Balance the plate with a portion of vegetables or salad.

The green paste

Aromatics: Briefly sauté the ginger, garlic, chilli and onion to soften them and take away their raw edge. Add the coriander at the end so it retains its fresh, herbal character.

Cashews: Blend the soaked nuts with the cooled aromatics until smooth. A thorough blend helps the sauce feel cohesive rather than grainy.

Yoghurt and cream

Yoghurt: Whisk it with the green paste and spices before it goes into the pan. This distributes the seasoning evenly through the gravy.

Gentle heat: Once the mixture is simmering, keep the heat low and stir from time to time. A steady, gentle cook helps the sauce thicken without catching on the bottom.

Marinating and roasting the paneer

First marinade: Coat the paneer with ginger-garlic paste, pepper, coriander and asafoetida, then allow at least 15 minutes for the flavours to settle in.

Quick second marinade: The additional green paste needs only 5 minutes. Roast the pieces in a single layer, turning them so both sides develop colour without breaking them up.

How to judge the gravy

The finished sauce should be smooth and thick enough to coat a spoon, but still loose enough to serve with bread or rice. Add water gradually if it becomes too thick; simmer a little longer if it seems thin.

Add the coriander garnish at the end for a fresher flavour. The paneer should be warmed through and tender, with some browning from the pan.

Timing and serving

The listed total time is 40 minutes, including the short paneer marinades and the 10–12-minute gravy simmer. You can prepare the green paste while the first marinade rests.

Serve the curry hot with naan or rice to catch the sauce. A crisp salad or a simple vegetable side adds freshness alongside the creamy curry.

Recipe notes & tips

• Pat the paneer dry before marinating so the coating clings well.
• Use a wide pan and roast the paneer in one layer for better browning.
• Let the sautéed aromatics cool before blending them with the cashews.
• Add water a little at a time when adjusting the gravy’s thickness.
• Stir the gravy occasionally during its low simmer to prevent it catching.
• Garnish just before serving so the coriander and cream stay distinct.

Variations

• Vegan version: Use vegan paneer, plant-based yoghurt and cream, and replace the butter with oil.
• Milder curry: Use less green chilli for a gentler heat.
• More herbs: Add extra fresh coriander to the green paste for a stronger herbal flavour.
• Smoother sauce: Blend the green paste for longer until no cashew pieces remain.
• Rice pairing: Serve with plain rice instead of naan to soak up the gravy.

Common mistakes to avoid

• Crowding the pan: Paneer releases moisture instead of browning; roast it in batches if needed.
• Blending while hot: Steam can build up in a blender; let the sautéed mixture cool first.
• Adding all the water at once: The gravy can become too thin; adjust gradually to your preferred consistency.
• Cooking over high heat: The yoghurt-based sauce may catch; keep it at a low simmer and stir occasionally.
• Skipping the second marinade: The green paste will not coat the paneer as evenly; allow the full 5 minutes.

How to store

Refrigerate leftover curry in a covered container for up to 3 days. Reheat gently in a pan over low heat, stirring; add a splash of water if the gravy has thickened. Avoid boiling it hard, as the paneer can become firm and the sauce may separate.

Frequently asked questions