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Natasha Gandhi's Special Afghani Paneer Recipe

Natasha Gandhi, a food influencer, shares an Afghani Paneer recipe with simple and easy steps.

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Natasha Gandhi's Special Afghani Paneer Recipe

Photo Credit: Natasha Gandhi Instagram

  • Natasha Gandhi is a food influencer
  • She shares Afghani paneer recipe
  • Recreate this by following simple steps

Natasha Gandhi, a famous food influencer, shares a very delicious and everyone's favorite ‘Afghani Paneer Recipe'. This Afghani paneer recipe is full of different spices, textures, and unforgettable flavors. As you know, paneer is a good source of protein and other minerals, so people who are serious about their health and fitness, also try this recipe. 

Afghani Paneer Recipe


For Paneer:

  • 600g Paneer, cut into cubes
  • 2 tbsp Ginger-Garlic Paste
  • 1 tsp Turmeric Powder
  • Salt, as needed
  • 1 tbsp Lemon Juice
  • 2 tbsp Ghee or Oil, for frying

For Gravy:

  • 2 tbsp Ghee
  • 1 tsp Cumin Seeds
  • 3-4 Slit Green Chillies
  • 2 tbsp Ginger-Garlic Paste
  • 1/2 bunch Spinach Leaves
  • 1/4 cup Coriander Leaves
  • 3 medium-sized Onions
  • 1/3 cup Yogurt
  • 2 tsp Cumin Powder
  • 2 tsp Coriander Powder
  • 1 tsp Garam Masala
  • Salt, as per taste
  • 1 tbsp Kasuri Methi
  • 2 tbsp Fresh Cream

For Serving:

  • Red Chilli and Kasuri Methi Tadka
  • Fresh Cream
  • Coriander Leaves


Marinating Paneer:

  • In a paraat, mix paneer cubes with ginger-garlic paste, turmeric powder, salt, and lemon juice. Ensure the paneer is well-coated. Set aside to marinate.

Frying Paneer:

  • Heat ghee or oil in a flat pan. Add the marinated paneer cubes and fry until they turn golden brown. Once done, transfer the paneer onto a plate.

Preparing the Gravy:

  • Heat ghee on a deck. Add cumin seeds and slit green chilies. Cook until the cumin seeds start to splutter.
  • Stir in ginger-garlic paste and cook until the raw smell dissipates.
  • Blend spinach leaves, coriander leaves, onions, and yogurt into a smooth paste.
  • Add the green paste to the dechki and cook for a few minutes, stirring occasionally.
  • Sprinkle cumin powder, coriander powder, garam masala, and salt. Mix well.
  • Stir in kasuri methi and adjust the gravy's consistency with water as needed. Finish the gravy with fresh cream.


  • Pour the gravy onto a serving plate. Arrange the fried paneer pieces over the gravy.
  • Garnish with a tadka of red chili and kasuri methi, a drizzle of fresh cream, and a sprinkle of coriander leaves.

With the help of Natasha's given list of ingredients and methods, recreate this recipe at your home to surprise your family and loved ones. Its rich creamy texture and perfectly balanced spices make this dish a favorite meal in your home. 

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