Enhance monsoon evenings with Afghani Paneer. Recipe inside

Monsoons and snacks go hand in hand. And when it comes to snacks, including the paneer, it’s even better. The dish, unanimously appreciated by vegetarians and non-vegetarians alike, is eaten while watching the raindrops fall on a lazy evening. Afghani Paneer is a lip-smacking dish that can be made at home for all those monsoon nights you don’t feel like going out.



ALSO READ: Recipe: How to make delicious paneer kulcha rolls; chef Kunal Kapur shares his tips

Chef Kunal Kapur shared a super fun and easy recipe to make Afghani Paneer at home and showed us how to do it right. Take a look at the recipe here:



Ingredients:

For the first marinade:

300g paneer cubes

1 teaspoon of salt

1 tbsp ginger and garlic paste

1 tablespoon lemon juice

For the second marinade:

1 cup / 1 handful of coriander leaves

½ cup handful of mint leaves

1 sliced ​​onion

2-3 green chillies

8-10 pieces of cashew nuts,

2 slices of cheese slice

1 tbsp ginger and garlic paste

1 cup curd

3/4 cup fresh cream

1 C. tsp or to taste Salt

1 teaspoon ground pepper

½ tsp Kasoori methi (dried)

1 teaspoon chaat masala

½ teaspoon garam masala

1 teaspoon roasted cumin powder

¼ cup of water,

For the finish:

1 tablespoon oil

1 tablespoon of butter

1 bay leaf

1pc black cardamom

5 cloves

1 piece of cinnamon

1 Slit green chilli

1 teaspoon chopped ginger



For garnish :

Coriander sprigs

Onion Masala

Method:

Start the cottage cheese marinade by adding salt, lemon and ginger garlic paste to it, then leave it for 10 minutes. For the second marinade, add the cilantro, mint, onions, green chillies, soaked cashews, slice of cheese, ginger garlic paste with a little water in a grinder and make a paste thick. In a bowl, add the whipped curd with the unsweetened cream and add the batter to it. Add salt, pepper, kasoori methi, chaat masala, garam masala and cumin powder to it and mix well with the mixture. Marinate the cottage cheese with this mixture. In a grill pan, heat some oil and cook the paneer. Flip it to the other side when grill marks appear. To make the curry, heat butter and oil in a frying pan and add the bay leaf, cardamom, cloves, cinnamon and ginger. Add the marinade to the skillet and cook slowly until you get a thick, runny curry. Add the paneer cubes to the curry with fresh coriander leaves. Serve hot.



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