Afghani Paneer

Por Your Food Lab · 45 min

Ingredientes

Modo de preparo

1. Toss the paneer cubes in a bowl with salt, black pepper, ginger garlic paste and lemon juice.
2. Shallow fry the coated paneer in some oil until light golden on both sides, then set aside.
3. Heat 1 tbsp oil in a pan over high heat. Add the whole spices, then the onion, ginger, garlic, green chilli, cashews and a pinch of salt. Cook on high until the onion is soft.
4. Add hot water, cover and cook on medium for 4-5 minutes. Switch off the heat, discard the cinnamon and bay leaf, and let the mixture cool completely.
5. Blend the cooled mixture with the curd, mint, coriander and all the powdered spices into a smooth puree.
6. Heat oil and butter in a kadhai over high heat. Add asafoetida and the puree, bring to a boil, then simmer on low for 2-3 minutes. Add hot water if too thick; it should be semi-thick.
7. Adjust the salt, then add sugar, black pepper, kasuri methi and the paneer. Stir and cook for 1-2 minutes, then serve.

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