Afghani Paneer is a luxurious, creamy dish known for its mild flavors and royal texture. Unlike spicy curries, this recipe focuses on cashew-onion gravy, fresh cream, and gentle spices.
Ingredients For Afghani paneer
Main Ingredients
- 200–250 grams paneer (cubed)
- 2 tablespoons butter or ghee
- 1 tablespoon oil
- 1 medium onion (roughly chopped)
- 5–6 garlic cloves
- 10–12 cashew nuts (soaked in warm water for 15 minutes)
- 3 tablespoons fresh cream (malai)
- ½ cup milk or water
Whole Spices
- 1 bay leaf
- 1 small cinnamon stick
- 2 green cardamoms
Spice Powders
- ½ teaspoon black pepper powder
- ½ teaspoon cumin powder
- ½ teaspoon garam masala (optional)
- Salt to taste
Optional
- 1 teaspoon rose water or kewra water
- Chopped coriander or cream for garnish
How to Make Afghani Paneer (Step-by-Step)
Step 1: Prepare the Gravy Base
Heat oil in a pan. Add chopped onion and garlic. Sauté on medium flame until onions turn soft and light golden.
Add soaked cashews and sauté for 1 minute. Turn off the flame, cool slightly, then blend into a smooth paste using a little milk or water.
Step 2: Lightly Fry Paneer
In another pan, heat butter or ghee. Lightly sauté paneer cubes until just golden. Remove and keep aside.
Step 3: Cook the Gravy
In the same pan, add bay leaf, cinnamon, and cardamom. Sauté until aromatic.
Add the onion-cashew paste and cook on low flame, stirring continuously, until the gravy thickens and releases butter.
Step 4: Add Cream & Spices
Add fresh cream, black pepper powder, cumin powder, garam masala (if using), and salt. Mix well and cook for 2–3 minutes on low heat.
Step 5: Add Paneer
Add paneer cubes and mix gently. Add milk or water to adjust consistency. Simmer for 2–3 minutes.
Step 6: Final Touch
Turn off the heat. Add rose water or kewra water for authentic Afghani aroma. Garnish and serve hot.
Tips for Perfect Afghani Paneer
For extra richness, add 1 teaspoon butter just before serving
Always cook the gravy on low flame to avoid curdling
Do not overcook after adding cream
Frequently Asked Questions (FAQs)
1. Is Afghani Paneer spicy?
No, Afghani Paneer is mild and creamy, with gentle spices and a rich flavor.
2. Can I make Afghani Paneer without cashews?
Cashews give the dish its signature creaminess, but you can replace them with melon seeds or almonds.
3. Can I use cooking cream instead of fresh cream?
Yes, but fresh malai gives the best taste and texture.
4. How do I avoid curdling the gravy?
Always cook on low flame and stir continuously after adding cream.
5. How long can Afghani Paneer be stored?
It stays fresh for up to 2 days in the refrigerator when stored in an airtight container.