Recipe- Restaurant Style Paneer Afghani

Paneer Afghani is a delicious vegetarian dish that is popular in the Indian subcontinent. It is made with paneer (Indian cottage cheese) that is marinated in a blend of aromatic spices and then grilled or baked until it is soft and slightly charred.

The marinade used in Paneer Afghani is a combination of yogurt, cream, ginger-garlic paste, and a variety of spices like cumin, coriander, and garam masala. The dish is believed to have originated in Afghanistan and was brought to India during the Mughal era.

Paneer Afghani is usually served with mint chutney, sliced onions, and lemon wedges. It is a great vegetarian option for those who love the flavors of grilled meats but prefer a plant-based diet.

Ingredients

1 lb paneer, cut into cubes
1/2 cup plain yogurt
1/2 cup heavy cream
1 tbsp ginger-garlic paste
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala powder
1/2 tsp red chili powder
Salt, to taste
2 tbsp vegetable oil
Skewers
Mint chutney, sliced onions, and lemon wedges for serving

Method

- In a mixing bowl, whisk together the yogurt, heavy cream, ginger-garlic paste, cumin powder, coriander powder, garam masala powder, red chili powder, and salt.

- Add the paneer cubes to the bowl and toss well to coat with the marinade. Cover the bowl and let the paneer marinate in the refrigerator for at least 30 minutes.

- Preheat your oven or grill to 400°F.

- Thread the paneer cubes onto skewers, leaving a small gap between each piece.

- Brush the skewers with vegetable oil and place them on the grill or baking sheet.

- Grill or bake the paneer for 10-12 minutes, turning occasionally, until it is lightly charred on all sides and cooked through.

- Remove the skewers from the grill or oven and transfer the paneer to a serving platter.

- Garnish with chopped coriander leaves and serve hot with mint chutney, sliced onions, and lemon wedges.