Afghani Paneer Gravy

A new paneer gravy recipe, Afghani Paneer Gravy. The gorgeous green looking gravy is absolutely easy to make and so high on flavors. Relish this with your favorite bread or rice.

Also try: Shahi Paneer, Afghani Chaap, Soya Chaap Rara or Dahi Waale Aloo.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 10 mins, Marination – 30 mins, Cooking – 15 mins, Total – 55 mins.

Servings: 3-4


  1. Paneer – 300 grams (cut into cubes)
  2. Coriander Leaves – 1.5 cup
  3. Mint Leaves – 1/2 cup
  4. Cashew – 5 (soaked in warm water for 15 mins)
  5. Onion – 1 medium (roughly chopped)
  6. Garlic – 4 cloves
  7. Ginger – 1 inch
  8. Green Chili – 4 (adjust as per taste)
  9. Lemon Juice – 1 tbsp
  10. Yogurt – 1 cup
  11. Cream – 1/4 cup
  12. Crushed Kasuri Methi – 1 tsp
  13. Ground Pepper – 1 tsp
  14. Garam Masala Powder – 1/2 tsp
  15. Chaat Masala Powder – 1 tsp
  16. Cumin Powder – 1 tsp
  17. Bay Leaf – 1
  18. Black Cardamom – 1
  19. Ghee (Clarfied Butter) – 1 tbsp
  20. Oil to grill or cook the paneer
  21. Salt to taste.

PS: 1 Cup = 250 ML.

How to make Afghani Paneer Gravy:

  1. Take a blender jar and add coriander leaves, mint leaves, garlic, ginger, cashew, onion & green chilies. Blend to a smooth paste, you can add an ice cube while blending to have the rich green color
  2. Transfer the paste to a mixing bowl and add yogurt, lemon juice, cream, crushed kasuri methi, ground pepper, garam masala powder, chaat masala powder, cumin powder & salt. Mix well
  3. Add paneer cubes and gently mix to coat well, refrigerate for 30 mins. You’ll see that the marinade is a lot more for paneer, but this marinade will be used to make the gravy later
  4. Heat some oil on a grill pan or a pan to cook the paneer. Once pan is hot, take the paneer cubes from the marinade and place on the pan, cook from both the sides until golden brown and crisp. Keep aside, don’t over do it else paneer will turn rubbery
  5. Heat ghee in a pan and add bay leaf & black cardamom, saute until fragrant. Add the remaining marinade, cook for 5 mins on a medium flame. Add water at this stage if the gravy is too thick
  6. Add grilled paneer cubes to the gravy, cook for another 2-3 mins
  7. Your Paneer Afghani Gravy is ready. Garnish with some coriander leaves while serving, enjoy with Naan, Missi Roti, Paratha or Jeera Rice.

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