Paneer Afghani Tikka Curry
Have a look at the black board, where I have explained the recipe step by step.
And if you follow these 5 steps, your dish will be perfect. The first step is
the first marinating for cottage cheese, the second step is the second marinating,
in the 3rd step, we will cook the paneer, then make then make the curry for the
4th step and for the fifth step, and we’ll mix the curry and paneer to finish
it.
Let’s start with Afghani paneer. For the first marination, ad some salt along with
lemon juice. Beautiful, also add some ginger garlic paste. Gently rub it; I
have cut the paneer in big chunks. So that, while cooking, it shouldn't break.
We will marinate this for at least 10 minutes.
Let's move to the second marination, or our second step. I will roughly chop
some coriander, and this goes into the mixer grinder. Some mint, in goes
onions, green chilies, and here are soaked cashews, you can use almonds,
pistachios or peanuts instead of cashews. This is important, as it helps to
hold the ingredients. I have a cheese slice that I’ll add.
Afghani paneer from the market also has cheese slice nobody will tell you, but
it's a secret ingredient to this ill add some ginger garlic paste, add some
water and grind to make a paste. Perfect, this is done, leave it here for now, in
a big bowl, I will add some whipped curd. To this I will add some unsweetened
cream, to this, add the marination. The first marination is important, because,
the paneer or chicken will absorb the salt.
The second marination will add the taste, as they will remain on the surface. Add
some salt, some black pepper powder, some kasoori methi, some chat masala,
garam masala and cumin powder. Look at this, it’s ready; now simply marinate
the paneer in this, now the marination looks a lot right? Don’t worry; we'll
use it as the base for the curry. This is a quick fix recipe, so it won't take
much time.
This is a different recipe which everyone will love, step 1 and 2 are done,
time for step 3, where we will cook the paneer, I'll take a grill pan, if you don’t
have it, don’t worry, a regular pan will also do, add some oil, to
the hot pan, and add the paneer, this sound is important while adding the
paneer, this means, you have not put the paneer on a cold pan.
On a cold pan, the paneer will release all the water, and give a rubbery
texture. Keep in mind, not to move the pan or paneer too much, once the bottom
cooks, flip it and cook the top and at last keep it aside. Let’s check if it’s
done, perfect, look at that grill mark. Even the one on the side might be done.
This is done too, just look at those grilling marks on it. Again, a high heat
is important, tell me, doesn't it look good?
I’ve turned the gas off, it is done from both the sides, lovely, and the paneer
has become really soft, let’s keep it aside. If you feel like eating this, add
some chat masala and your tikkas will be ready. And if you show a little more
patience, then the curry will also get ready in seconds. Step 3 is done, for step
4 let's make the curry. Which will just take 5 minutes
Add oil and butter to a pan, the oil will help avoid the butter from burning. Once
this is done, add the masala, some bay leaf, some cloves and cinnamon, green
chilies, some chopped ginger, cook the ginger a little and add the marinade to
this.
This is our second marination will become the curry. As the curry cooks, the
curd in it will start separating, the cashews will help to hold it together. Interestingly,
using science in a curry, the specialty is that, you don't have to cook it
much, like makhani gravy and onion tomato masala take a long time, I will give
it a quick boil and then simmer it later for 10 mins.
You will get Afghani chicken curry. And serving it dry will give you Afghani
chicken tikka. It’s been 5 minutes while cooking, ad some water. The
consistency is like makhani gravy, thick but pouring, the curry is ready, let's
move to the final step, or finishing.
Step 5 or the meeting of paneer and gravy. Here goes some coriander, and turn the
gas off. All 5 steps are completed, Afghani paneer done, lets plate it.
Yummy, creamy, spicy, the freshness of mint, masala with that beautiful butter
and cream. Our Afghani paneer is done.
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