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Afghani Paneer

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Ingredients

	250 grams Paneer cubed and lightly fried in Ghee
	For the Gravy:
	1/2 cup Yoghurt
	2 tbsp Milk
	1 tbsp Ghee
	2 tsp Khus Khus
	10 Cashews & 6-8 for Garnishing
	1/2 tbsp Musk Melon Seeds
	1 Red Onion roughly chopped
	3/4 tsp White Pepper powder
	1/2 tsp Sugar
	1/2 tsp Green Cardamom Powder
	1/2 tsp Kasuri Methi
	8-10 strands of saffron dissolved in warm water/milk
	2 tbsp fresh cream
	Salt to taste

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Afghani Paneer

Name: Afghani Paneer
Ingredients: 250 grams Paneer; 1/2 cup Yoghurt; 2 tbsp Milk; 1 tbsp Ghee; 2 tsp Khus Khus; 10 Cashews & 6-8 for Garnishing; 1/2 tbsp Musk Melon Seeds; 1 Red Onion roughly chopped; 3/4 tsp White Pepper powder; 1/2 tsp Sugar; 1/2 tsp Green Cardamom Powder; 1/2 tsp Kasuri Methi; 8-10 strands of saffron dissolved in warm water/milk; 2 tbsp fresh cream; Salt to taste

Paneer is an all-time favorite, especially when it comes to serving it in parties. This is simple but tasty recipe of Paneer vegetable which can be served as a main course dish.

Features:

Cuisine:

Indian

Ingredients

250 grams Paneer
cubed and lightly fried in Ghee
For the Gravy:
1/2 cup Yoghurt
2 tbsp Milk
1 tbsp Ghee
2 tsp Khus Khus
10 Cashews & 6-8 for Garnishing
1/2 tbsp Musk Melon Seeds
1 Red Onion roughly chopped
3/4 tsp White Pepper powder
1/2 tsp Sugar
1/2 tsp Green Cardamom Powder
1/2 tsp Kasuri Methi
8-10 strands of saffron dissolved in warm water/milk
2 tbsp fresh cream
Salt to taste

Directions

So if you love Afghani Paneer but have no clue how to make it, Here are steps given below. Start making a simple yet tasty Afghani Paneer at home

Steps

1 Done	Boil the roughly chopped onion in sufficient water. When the water is almost absorbed, switch off flame, remove from heat and allow to cool down to room temperature. Blend into a fine and smooth paste along with Khus Khus and cashew nuts.
2 Done	Heat ghee in a heavy bottomed pan. Add muskmelon seeds and fry it for a minute on medium flame. Add the above paste and fry it until ghee separates.
3 Done	Lightly crush kasuri methi on a rolling pin board. Add it to the above gravy.
4 Done	Add cardamom powder, white pepper powder and salt to taste.
5 Done	Let the flame be slow and add milk. Cook for 2-3 minutes.
6 Done	Now add the beaten curds and cook for about 2-3 minutes.
7 Done	Add the saffron water, sugar and paneer pieces.
8 Done	Cook for about 3-4 minutes and then switch off the flame.
9 Done	Garnish it with cashew nuts, fresh cream and finely chopped coriander.