Afghani Paneer

To make Afghani Paneer, start by heating oil in a pan over medium heat. Sauté finely chopped onions until golden brown, then add minced garlic and ginger, cooking for another minute. Next, incorporate pureed tomatoes and let the mixture thicken. Stir in cumin powder, coriander powder, garam masala, salt, and black pepper. Add cream and mix well before gently folding in cubed paneer. Cook for an additional 5-7 minutes to meld the flavors, and garnish with chopped coriander leaves before serving.

Yes, Afghani Paneer is a vegetarian dish as it primarily consists of paneer, which is a type of cheese, along with various spices and cream. It's a great option for vegetarians looking for a rich and flavorful meal.

If you're looking to make a lighter version of Afghani Paneer, you can substitute cream with Greek yogurt or coconut milk. Both options will provide a creamy texture while reducing the overall fat content.

To store leftover Afghani Paneer, allow it to cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it, but keep in mind that the texture of the paneer may change slightly upon thawing.

Afghani Paneer pairs beautifully with naan or basmati rice. You can also serve it alongside a fresh salad or raita to balance the richness of the dish. For a complete meal, consider adding a side of roasted vegetables or lentil dal.