Afghani Soya Paneer

Ingredients:

For Marination:

Soya paneer (tofu) – 250–300 g

Hung curd / thick curd – ½ cup

Fresh cream / malai – 2 tbsp

Cashew paste – 1.5 tbsp

White pepper powder – ½ tsp

Ginger-garlic paste – 1 tbsp

Green chilli paste – ½ tsp (optional)

Lemon juice – 1 tsp

Salt – to taste

Kasuri methi – ½ tsp

Butter (melted) – 1 tbsp

A pinch of sugar (balances flavour)

Optional: A drop of kewra water for aroma

Optional: Elaichi powder – pinch

For Colour (Afghani style = off-white)

Use NO red chilli powder — only white pepper.

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Instructions:

Make Afghani marinade

1. Mix curd + cream + cashew paste until smooth

2. Add ginger-garlic paste, green chilli paste, lemon juice, salt.

3. Add white pepper, kasuri methi, melted butter.

4. Mix into a thick creamy paste

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Add the soya paneer

1. Coat tofu cubes gently.

2. Rest 20–30 minutes.

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Cook on any method

Tawa:

Use butter or light oil.

Cook on low–medium heat so cashew paste doesn’t burn.

Till golden spots appear.

Air Fryer / Oven:

190–200°C for 10–12 minutes.

Brush butter halfway for shine.

Tandoor:

Roast until slightly charred.

Brush butter before removing.‍

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Signature Afghani Cream Tadka (OPTIONAL but amazing)

Mix:

1 tbsp cream

½ tbsp butter (melted)

A pinch of white pepper

Brush on tikka before serving for authentic Afghani softness

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Serve with:

Mint-coriander chutney (light)

Onion salad

Lemon wedge

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