Afghani Paneer Gravy is a delicious creamy paneer recipe. It is called ‘Afghani’ as it has been inspired from the cuisine of Afghanistan. The gravy is onion based with coriander giving it the subtle green colour and herby flavour and sourness from plain yogurt.
Afghani Paneer Gravy is a great change from the traditional red gravies and there are no tomatoes in this gravy! It is known for its pale green colour and the simple spicing. Afghani cuisine has lots of influence from Persian, Indian and Mediterranean cuisine and relies heavily on fruits, dry fruits, rice, wheat and meat. Afghani food is also quite flavourful with subtle use of spicing and is usually mildly spiced with some sweetness.
I have specifically called this recipe ‘gravy’ as in India, Afghani Paneer is also prepared as a starter and the recipe is slightly different to this one. For this recipe, a gravy is prepared with onion, ginger, garlic, coriander, cashew nuts, yogurt and spices and marinated and sauteed paneer is added once the gravy is ready.
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.
