Afghani Paneer Masala

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 2-4 1x


  • 2 cups Paneer Cubes (1 inch) (cottage cheese)*
  • 1 cup chopped Onions
  • 1 cup crushed Tomatoes / Tomato Puree
  • 1/2 cup Plain Yogurt / Curd (or use cream)
  • 1/4 cup Milk
  • 1 tsp Garam Masala
  • 1 tsp Cumin seeds
  • 2 tsp Poppy seeds
  • 58 Almonds
  • 2 TBsp Green Chilli Paste (just run the chilli through food processor)
  • 1 inch Cinnamon stick
  • 1 tsp Red Chilli Powder
  • 2 TBsp Salt (to taste)
  • a pinch of Sugar
  • 1/2 cup Water
  • Vegetable Oil as required


  1. In a food processor or grinder, add almonds, cumin seeds & poppy seeds. Grind to a coarse powder
  2. Add the powder to curd along with green chilli paste, Garam Masala, 1 tsp Salt, 1 tsp Red Chilli Powder & 1 TBsp Garam Masala powder. Mix well.
  3. Add paneer cubes to the curd mixture. Mix well making sure the paneer does not crumble and the curd mix coats all the paneer cubes. Let that rest / marinate for 20 – 30 minutes
  4. Arrange the cubes one by one on a grill pan & grill for 15 minutes r=or until the outside of the Paneer is golden brown. ALTERNATIVELY, if you don’t have a grill pan, you can bake the same @ 200C for 15 minutes. Set aside. (You can skip this step if you don’t want the crunchy texture of the Paneer)
  5. Don’t discard the yogurt mixture leftover. Mix well with milk and set aside.
  6. Heat 2 tsp Oil and add cinnamon, onions and saute until the onions are golden brown
  7. Ad tomato puree, water and mix well. Let it boil and reduce to half.
  8. Add the milk mixture to the pan and mix well. Let that again come to a boil.
  9. Add the Paneer pieces to the gravy and mix well.
  10. Garnish with Coriander or Parsley Leaves and serve hot with Rice or Bread

  • Cuisine: Afghan