Afghani Paneer Gravy
Afghani Paneer Gravy
Afghani Paneer Gravy is a mild, creamy paneer curry inspired by the flavours of Afghanistan. The gravy is onion‑based, blended with fresh coriander, green chillies and cashews, giving it a subtle green colour, a herby aroma and a naturally rich texture. Yogurt adds a gentle sourness that balances the creaminess beautifully.
This dish is perfect for anyone who enjoys soft paneer in a delicate, flavourful gravy that isn’t too spicy. It pairs wonderfully with naan, roti or jeera rice and comes together in just a few simple steps, making it ideal for weekday meals or dinner gatherings.
Other Paneer recipes you might like to try are Hariyali Paneer Tikka, Tawa Paneer, Paneer Bread Roll, Methi Lasuni Paneer, Paneer Firecracker Rolls, Paneer Kali Mirch and Paneer Hara Pyaaz to name a few.
Ingredients
For the Paste
1 teaspoon oil
4–5 garlic cloves (roughly chopped)
1–2 green chillies (roughly chopped)
2 onions (roughly chopped)
50 g coriander leaves with stalks
2 tbsp cashews
1 cup plain yogurt (room temperature)
To Marinate Paneer
300 g paneer (1-inch strips)
2–3 garlic cloves (grated)
½ inch ginger (grated)
Salt to taste
¼ tsp black pepper
1 tsp chopped coriander
Other Ingredients
1 tsp oil/ghee
1-inch cinnamon
2–3 green cardamom
2–3 bay leaves
2 cloves
1 tsp kasuri methi
1 tsp garam masala
Salt to taste
Directions
For the gravy, heat oil in a pan and add the ginger, garlic, green chillies and onions. Sauté on high heat for 2-3 minutes and then add the coriander leaves.
Sauté on low to medium heat for 4-5 minutes to soften the onions and coriander leaves. Leave it aside to cool down.
While the onions are cooling down, marinate the paneer by tossing the paneer in garlic, ginger, salt, black pepper and coriander leaves. Leave it aside for 30 minutes or an hour.
Once the onions have cooled down, add the cashew nuts and puree it to a smooth paste. You can add ¼ cup water while grinding for a smooth puree. Once the onions and cashew nuts have all blended, add the yogurt and blend once again. Keep aside.
Heat 1 teaspoon oil/ghee and add the cinnamon stick, cardamom, bayleaf, clove and the prepared onion puree.
Keep stirring on medium heat until the gravy comes to a boil. Add kasuri methi, garam masala and salt and adjust the consistency of the gravy by adding water. Cook on low heat for 4-5 minutes.
Heat a non-stick pan and spread the marinated paneer in a single layer. Sauté the paneer on medium heat until they begin to turn golden (1-2 minutes) and then flip the paneer to cook the other side. Once golden from both sides.
Add the paneer pieces to the prepared gravy and serve hot with roti, naan or rice.
