INGREDIENTS
Achari Paneer
Servings - 2 - 3
INGREDIENTS
Pickling Spices
Fennel seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Mustard seeds - 1 teaspoon
Nigella seeds - 1/2 teaspoon
Fenugreek seeds - 1/2 teaspoon
Other Ingredients
Mustard oil - 2 teaspoons
Dry red chili - 2
Asafoetida - 1/8 teaspoon
Ginger paste - 1/2 teaspoon
Green chili - 1 teaspoon
Tomato - 80 grams
Turmeric - 1/4 teaspoon
Red chili powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Cumin powder - 1/4 teaspoon
Cashew powder - 2 tablespoons
Achari masala - 1 teaspoon
Gram flour - 1 1/2 tablespoons
Yogurt - 200 milliliters
Salt - 1/2 teaspoon
Paneer - 200 grams
Fresh cream - 50 milliliters
Fenugreek leaves - 1/2 teaspoon
Coriander - 1 tablespoon
Mint - 1 teaspoon
PREPARATION
Pickling Spices
1. Add all the pickling ingredients in the pan and roast them till they are fragrant. Don’t brown them.
2. Add them in a blender and blend all the ingredients well.
3. Transfer it into the bowl.
Rest of the Preparation
1. Heat 2 teaspoons mustard oil in a skillet, add 2 dry red chili, 1/8 teaspoon asafoetida, 1/2 teaspoon ginger paste, 1 teaspoon green chili and saute till the raw aroma of ginger goes away.
2. Add 80 grams tomato and stir. Add 1/4 teaspoon turmeric, 1/2 teaspoon red chili powder, 1/2 teaspoon coriander powder, 1/4 teaspoon cumin powder and saute till the tomatoes soften completely and become pulpy.
3. Add 2 tablespoons cashew powder and stir. Add 1 teaspoon achari masala and stir again.
4. Add 1 1/2 tablespoons gram flour and mix well.
5. Add 200 milliliters yogurt and stir again.
6. Add 1/2 teaspoon salt, 200 grams paneer and mix well.
7. Add 50 milliliters fresh cream and stir very well.
8. Add 1/2 teaspoon fenugreek leaves, 1 tablespoon coriander and mix it well.
9. Add 1 teaspoon mint and stir again.
10. Garnish with coriander.
11. Serve with tandoori roti, chapatis or naan.