How to Make Delicious Saffron Flavoured Afghani Paneer Gravy

Saffron Flavoured Afghani Paneer Gravy. Chicken Afghani Gravy Eid special recipe - instant & Delicious recipe Hi guys. sharing jhatpat Afgani paneer recipe perfect for lunch and special occasion. AFGHANI PANEER yummy lunch recipe in just few mins.

Charcoal grilled cubes cottage cheese cooked fresh fenugreek and garlic. Smoky flavour: Kadai paneer served in some restaurants get a mild smoky flavor as the bell peppers & onions are tossed on a high flame on large burners. To get similar flavors toss the veggies on the highest flame as mentioned in the recipe. You can cook Saffron Flavoured Afghani Paneer Gravy using 17 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Saffron Flavoured Afghani Paneer Gravy

1. You need 300 grams of fresh paneer /cottage cheese.
2. It's 1 tbsp of melon seeds (meengi).
3. It's 1/2 cup of thick fresh curd.
4. It's 1 tbsp of white Poppy seeds Khus-khus or Posto dana.
5. Prepare 15 of cashews cut into half.
6. You need 2 of green chillies.
7. Prepare 2 of medium onions.
8. It's 2 tsp of ginger-garlic paste.
9. It's 1/2 tsp of garam masala.
10. Prepare 2 tbsp of malai /cream.
11. Prepare 10 of raisins(optional).
12. It's 2 of green cardamoms.
13. Prepare 1 tbsp of Kasuri methi.
14. It's of Salt as per the taste.
15. Prepare 1 tbsp of olive oil.
16. It's of For the garnish.
17. Prepare 1/4 of th tsp saffron strands.

This lends a mild smoky aroma to the dish. Paneer Afghani is known for its aromatic gravy that's special in every way indeed. Afghani flavor is characteristically sweet and spicy at the same time. Afghani paneer is packed with the goodness of milk protein and nuts.

Saffron Flavoured Afghani Paneer Gravy instructions

1. Soak saffron in 2 tsp warm water and keep aside..
2. Soak poppy seeds, melon seeds and cashew nuts and for 10 minutes in 4-5 tbsp warm water and grind to a fine paste along with cardamom and onions in a blender..
3. Slice cottage cheese into 1 inch squares..
4. Heat olive oil in the frying pan and saute onion paste..
5. Stir and fry for a while on medium flame until the paste is cooked nicely and you start getting the aroma..
6. Add ginger-garlic paste to the masala..
7. Stir and add whisked curd to the masala and cook for 5 minutes..
8. Now add Garam Masala powder, red chilli powder and salt..
9. Add the cream, and kasuri methi..
10. Mix well and cook on low flame for 2 minutes so that all flavours infuse into each other..
11. Add paneer pieces to the pan, and dip them in the white curry..
12. Immediately cover the pan for 5 minutes on sim flame for the paneer to soften in the hot white curry..
13. Garnish with saffron water and cashew nuts Serve hot with Nan or Tandoori Roti..
14. Enjoy.

Nuts are rich in vitamins, minerals, proteins and the good fats and carbohydrates. In this restaurant style Afghani paneer, the paneer should be extremely fresh, else it will break. Make big cubes and not small so that the pieces do not break while inserting them on a satay stick. This spicy paneer curry is a good accompaniment to rotis or parathas. Use either homemade paneer or storebought paneer for a quick Indian side dish.