How to thicken Shahi paneer gravy?

Beat yoghurt in a bowl until smooth and creamy. Gently add this to the pan of the mixture. Allow Shahi Paneer gravy to simmer until it thickens and starts to leave the sides of the pan.

What is Palak made of?

Palak paneer is a classic curried dish from North Indian cuisine made with fresh spinach, onions, spices, paneer and herbs . 'Palak' is a Hindi word for 'Spinach' and 'Paneer' is 'Indian cottage cheese'. So Palak Paneer translates to paneer simmered in a smooth spicy and delicious spinach gravy or sauce.

Which paneer recipe is best quora?

Palak Paneer : This creamy spinach and paneer curry is a classic vegetarian dish that is both healthy and flavorful. Matar Paneer: A delicious combination of green peas and paneer cooked in a creamy tomato-based gravy, this dish is a favorite of many paneer lovers. Shahi Paneer: This dish features paneer cubes cooked.

What is the difference between Shahi Paneer and paneer butter masala?

Similar dishes include paneer butter masala and Kadai paneer. The subtle difference between paneer butter masala and shahi paneer is that more of whole spices are used in paneer butter masala, whereas shahi paneer has a sweeter taste when compared to paneer butter masala .

What is the thickening agent in Indian gravy?

North Indian style curries are usually thickened with cream, malai, cashew nut paste, and tomatoes . In the South of India fresh grated coconut or coconut milk is used to make the curries richer and thicker.

Should we boil paneer before cooking?

- Boiling allows paneer to absorb water, increasing its moisture content . - This can result in a slightly more tender and succulent texture.

Why do people soak paneer in water before?

10 minutes makes it extra soft and crumbly ! This is perfect for times when you are making a. bhurji, grilled sandwich, or topping a pizza with.

What is paneer called in English?

Likely originating in India, paneer is also known as Indian cottage cheese . You might find that the mild taste of paneer reminds you of American cottage cheese.

What is palak called in USA?

Spinach is a vegetable with large green leaves.

What is the difference between saag and paneer?

The main distinction between these two is the sort of vegetable used to prepare them. For instance, Saag, or podium, is used to make saag paneer, a mixture of green leaves, including spinach, mustard, fenugreek, radish greens, and Chenopodium. Palak paneer, on the other hand, contains spinach leaves.

How to make paneer taste better?

Add enough tomatoes for a good taste and thick and creamy texture . Towards the end you can add a light splash of milk cream or milk to tone down the spices and addcreamy texture. Add garam masala and kasuri methi in the End for more favour. What is a matar paneer recipe?

Is it better to fry or boil paneer?

Do you have to fry the paneer? Absolutely not! The thing is, raw paneer has a tendency to fall apart when added to a sauce. By frying the cubed paneer, you create a crispy crust to the cheese which helps it retain its shape when cooked into a hot curry sauce.

How do you thicken Indian curry gravy?

Use wheat flour, rice flour, or coconut flour plus a fat (like ghee, olive oil, or coconut oil) in equal amounts. Cook both ingredients for a few minutes to cook out the raw flour taste, then add your curry ingredients. Once the whole curry dish comes to a boil, the sauce will thicken.

How do you make gravy thicker?

If your gravy is on the skimpy side, you can thicken it quickly with flour or cornstarch . But don't add your thickener directly to the gravy, which will create lumps. Instead, try stirring in three or four tablespoons of flour or cornstarch into a small amount of cold water until you have a smooth paste.

Paneer Afgani recipe | Afgani paneer recipe (2024)

21 Aug Paneer Afgani recipe | Afgani paneer recipe

Posted at 22:15hin Glutenfree Recipes, Main Course, Paneer Recipes by blessmyfoodbypayal0 Comments

0 Likes

Jump to Recipe Print Recipe

Last Updated on August 21, 2023 by blessmyfoodbypayal

Paneer Afgani recipe | Afgani Paneer recipe with step wise pictorial and video method.

WHAT IS PANEER AFGANI ?

Chunks of paneer (indian cottage cheese) dunked in the marination made with yogurt, cream, various spices and herbs. The paneer is then grilled and cooked resulting in a delicious and creamy dish named Afgani paneer or also called Paneer Afgani.

ORIGIN OF PANEER AFGANI

If you go by the name, you will think that this dish hails from Afganistan but this is not true.

Originally there’s a dish named Chicken Afgani from Afganistan and paneer Afgani is the vegetarian version of chicken afgani originated in India.

In simple terms, it can be said that the idea of paneer Afgani is inspired by the flavors and cooking styles found in an Afghan recipe Chicken Afgani.

The whole of the ingredients, marination and cooking process are similar to chicken Afgani, except the use of Paneer, a versatile and beloved ingredient in Indian cuisine, takes the center stage.

AFGHANI PANEER: A FUSION OF FLAVORS AND CULTURES

Paneer Afgani, also known as Afghani Paneer, is a delectable dish which has an incredible ability to transcend borders, bringing together diverse ingredients and techniques to create something entirely new and exciting.

This dish displays the unlined blend of Indian and Afghan cuisines, resulting in a tempting treat that captures the gist of two rich culinary heritages.

At the heart of Paneer Afgani is the creamy and soft paneer, a beloved cheese in Indian cuisine, espoused by the bold and aromatic flavors of Afghan spices.

So, the next time you savor a bite of Afghan Paneer, remember that you’re not just tasting a dish – you’re relishing the essence of cultures intertwined.

AFGANI PANEER TIKKA

The present recipe is a kind of curry which can be eaten with rice or roti or naan.

But the same very recipe can simply be transformed into a delectable starter.

Here in this recipe, you will find that paneer is first marinated and then grilled and thereafter cooked.

Just follow the process upto the stage when paneer gets a delightful charred exterior results in a succulent and aromatic appetizer named Afgani Paneer Tikka.

OTHER VARIATIONS

This recipe is not confined to Panner only but you can try many of the other variations as well.

If Love Chickpeas, go for the boiled and canned chickpeas in place of paneer, calling the dish Chana Afgani.

The paneer can also be replaced with sauted Mushrooms naming the dish Mushroom Afgani.

Go for blanched spinach and make Palak Afgani.

You can make these variations exclusively or in addition to paneer along with.

In case you want to try the vegan version, substitute paneer with tofu and dairy curd with plant based curd.

SERVING SUGGESTIONS

Afgani paneer goes best with naan, Paratha or even simple chapati/Indian flat bread. However you can have it with plain steamed rice or fried rice as well.

STEP WISE PICTORIAL RECIPE OF PANEER AFGANI

STEP 1 PROCESS

1. Take a bowl and mix 1 tsp black pepper powder, pinch of hing/Asafoetida, 1 tbsp ginger garlic paste, 1 tbsp lemon juice, salt to taste and 1 tbsp oil.

2. Add 300 gram paneer (cut into big chunks).

3. Give them a good mix, but gently so that all spices get coated to paneer.

PANEER AFGANI ECIPE | AFGANI PANEER RECIPE – RECIPE CARD

Afgani paneer recipe | Paneer Afgani recipe

blessmyfoodbypayal

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine Indian

Servings 5

Ingredients

STEP 1 INGREDIENTS

300 gram paneer/indian cottage cheese (cut into big chunks)
1 tsp black pepper powder
Pinch of hing/Asafoetida
1 tbsp ginger garlic paste
1 tbsp lemon juice
1 tbsp oil
Salt to taste

STEP 2 INGREDIENTS

1 Cup fresh coriander leaves (with stems)
1/2 cup fresh mint leaves
1 onion
10 cashews (soaked for 10-15 minutes)
2 green chilies
1 inch piece of ginger
3-4 garlic cloves
2-3 tbsp water

STEP 3 INGREDIENTS

1 cup curd/yoghurt
3/4 cup fresh cream or malai
1 tsp chaat masala
1/2 tsp kasuri methi
Salt to taste
1/2 tsp garam masala
1 tsp roasted cumin powder
Paste of step 2 ingredients
Paneer marinated in step 1 ingredients

STEP 4 INGREDIENTS

Paneer marinated in step 3 ingredients
Oil for grilling paneer

STEP 5 INGREDIENTS

1 tbsp oil
1 tbsp butter
1 bay leaf
3 cloves
1 black cardamom
Small piece of cinnamon
1 green chilli
Few juliennes of ginger
Paneer grilled at step no. 4
Paste in which paneer was marinated at step no. 3
Few coriander leaves for garnish

Instructions

STEP 1 PROCESS

Take a bowl and mix 1 tsp black pepper powder, pinch of hing/Asafoetida, 1 tbsp ginger garlic paste, 1 tbsp lemon juice, salt to taste and 1 tbsp oil.
Add 300 gram paneer (cut into big chunks).
Give them a good mix, but gently so that all spices get coated to paneer.
Keep aside for 10 minutes.

STEP 2 PROCESS

Take a grinder jar and add 1 Cup fresh coriander leaves (with stems), 1/2 cup fresh mint leaves, 1 onion, 10 cashews (soaked for 10-15 minutes), 2 green chilies, 1 inch piece of ginger, 3-4 garlic cloves and 2-3 tbsp water.
Blitz to make a fine paste.

STEP 3 PROCESS

Take a bowl and add the paste made at step no. 2 process.
Then add 1 cup curd/yoghurt and 3/4 cup fresh cream or malai.
Give them a good mix.
Now add 1 tsp chaat masala,1/2 tsp kasuri methi, salt to taste, 1/2 tsp garam masala and 1 tsp roasted cumin powder.
Mix well.
Now take the paneer which was marinated in step 1 and coat each piece in the paste made in step no. 3.
Keep on arranging each piece of coated paneer in a plate.
Don't think what will happen to the remaining paste. It's going to be used later.

STEP 4 PROCESS

Heat a grill pan and apply oil on it. If you don't have a grill pan, you can use normal tawa as well.
Grill each slice of paneer from both the sides till the golden grilled marks are achieved.
Take them out in a plate. This is our Afgani Paneer tikka. You can eat the paneer at this stage after sprinkling some chaat masala. But as we are making a sabzi, we will proceed ahead.

STEP 5 PROCESS

Add 1 tbsp oil and 1 tbsp butter in a pan.
When butter melts, add 1 bay leaf, 3 cloves, 1 black cardamom, small piece of cinnamon, 1 green chilli and few juliennes of ginger.
Saute till ginger begins to turn brown.
Add the paste in which paneer was marinated at step no 3.
Cook for 10 minutes on low to medium heat. You may add little water if you feel that the paste is too thick.
Then add grilled paneer and mix.
Simmer for 2-3 minutes.
Lastly sprinkle some fresh coriander leaves.
Afgani paneer is ready.

Keyword afgani paneer, paneer afgani