White Afghani Paneer

White Afghani Paneer with cashews

Serves 3-4
Prep time 20 minutes
Cook time 25 minutes
Total time 45 minutes
Allergy Milk, Tree Nuts
Dietary Gluten Free, Vegetarian
Meal type Main Dish
Misc Serve Hot
Occasion Formal Party
Region Indian
By author tara deshpande
Delicious Creamy Cashewnut Paneer absolutely yummy


  • 250g fresh paneer or Indian cottage cheese cut into large1.5 inch cubes and lightly pan fried on both sides
  • 1/2 cup finely chopped white onions
  • 1.5 tablespoons unsalted, unroasted cashewnuts (kaju)
  • Seeds of 1 green cardamoms (elaichi)
  • 2 cloves (laung / lavang)
  • 1/2 " stick cinnamon (dalchini)
  • 1 dried bayleaf (tejpatta)
  • 4 Indian green chillies, finely chopped with seeds
  • 1/4 teaspoon cumin seeds
  • 1 tablespoon white khuskhus or poppy seeds
  • 3/4 cups fresh curds (dahi)
  • teaspoon sugar if required
  • 1/2 tablespoon ghee plus 1 tablespoon vegetable oil
  • Salt to taste
  • 6 cloves of garlic paste
  • 1/2 " piece peeled fresh ginger root paste (adrak)
  • 1 tablespoon water


if you have dietary or health restrictions please consult your doctor before enjoying this recipe.


Boil the peeled onions in 1/2 a cup of water until soft.
Toast poppy seeds and cashews lightly until golden and fragrant, in a dry skillet about 4-5 minutes on low heat, grind to a fine power and reserve.
Toast cumin, cardamom seeds, cinamon and cloves in a dry pan on medium heat about 3 minutes. When fragrant cool them and grind finely to a smooth powder.
Blend with the onions and remaining water to a smooth paste. Add yogurt and blend again.
Heat ghee and vegetable oil in a large skillet and add the dried bayleaf. Add the yogurt paste, garlic and ginger paste, green chillies and cook on a slow flame about 20 minutes until the oil separates. Stir from time to time to prevent the sauce from burning.
Add the cashew and poppy seed paste and cook on a slow flame until the gravy thickens.
Add the lightly pan fried paneer and season with salt and cook for a few minutes. Add sugar if the yogurt is sour.
Serve hot with parathas.

Photo Credit Deepa Netto

Author Β Tara Deshpande

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