- 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
- 5–8 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
- In a food processor or grinder, add almonds, cumin seeds & poppy seeds. Grind to a coarse powder
- 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.
- 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
- 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)
- Don’t discard the yogurt mixture leftover. Mix well with milk and set aside.
- Heat 2 tsp Oil and add cinnamon, onions and saute until the onions are golden brown
- Ad tomato puree, water and mix well. Let it boil and reduce to half.
- Add the milk mixture to the pan and mix well. Let that again come to a boil.
- Add the Paneer pieces to the gravy and mix well.
- Garnish with Coriander or Parsley Leaves and serve hot with Rice or Bread
- Cuisine: Afghan