Ingredients
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For 1st Marination
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300 gms Paneer Cubes
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1 tsp Salt
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1 tbsp Ginger and Garlic Paste
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1 tbsp Lemon juice
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2nd Marination
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1 cup / 1 handful Coriander Leaves
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½ cup handful Mint leaves
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1 Onion sliced
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2-3 Green chillies
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8-10 pc Cashewnut socked
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2 slices Cheese Slice
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1 tbsp Ginger and Garlic Paste
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1 cup Curd
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3/4th cup Fresh Cream
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1 tsp or to taste Salt
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1 tsp Pepper powder
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½ tsp Kasoori methi (dried)
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1 tsp Chaat masala
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½ tsp Garam masala
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1 tsp Roasted Cumin Powder
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¼ cup Water
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For Finishing
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1 tbsp Oil
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1 tbsp Butter
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1 pc Bayleaf
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1pc Black cardamom
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5 pc Cloves
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1 pc Cinnamon
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1 pc green chilli Slit
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1 tsp Ginger chopped
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Garnish
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Coriander Sprigs
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Masala Onions
Directions
Afghani food is among the ones that stand out extraordinarily when it comes to taste buds. Their cooking style is unique and is unlike others in the Middle East. Mild, warm, not many spices, and a good dose of cashew nuts. They’ve absorbed the taste from several Asian cuisines. Here I present Afghani Paneer with Masala Onions, a quick recipe for the upcoming Monsoon.
Dhaba Style Laccha Pyaz Recipe | Masala Pyaz | Chatpata Onion Salad
Steps
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1
Done
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1. To marinate the cottage cheese, put salt, lemon, and some ginger garlic paste and leave for at least 10 min. |
|
2
Done
|
1. Now in a bowl, put whisked curd with unsweetened cream. Now add the paste to the bowl. To this add salt, pepper, kasoori methi, chaat masala, garam masala and cumin powder. Mix this well and marinate the cottage cheese in this mix. |
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3
Done
|
1. For the curry, heat some butter and oil in a pan. To that add bay leaf, cardamom, cloves, cinnamon, and ginger. Now add the marinade to the pan. Cook slowly while stirring till you get a thick but flowing curry. |
