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Achari Paneer

Ingredients:

Paneer – 200 gms

Onions – 2 (mid-sized)

Tomatoes – 2 (mid-sized)

Ginger garlic paste – 1 heaped teaspoon

Thick yogurt – 100 ml

Salt – 1 ¾ teaspoon

Turmeric powder – ¼ teaspoon

Oil – 4 to 5 teaspoons

Coriander leaves – 2 teaspoons (finely chopped)

Kasuri methi – 1 teaspoon (optional)

For achar masala:

Red chillies – 3 or 4

Mustard seeds – 1 teaspoon

Cumin seeds – 1 teaspoon

Kalonji (onion seeds) – 1 teaspoon

Fennel seeds – 1 teaspoon

Coriander seeds – 1 teaspoon

Fenugreek seeds – ½ teaspoon

Serves: 4

Method:

  1. Dry roast all spices for achar masala.
  2. Once cooled grind to powder, add chopped tomatoes and grind to paste.
  3. Heat oil in a deep pan, add the chopped onions, ginger garlic paste and turmeric powder and fry till onions are lightly browned.
  4. Add the achar masala paste and yoghurt and fry until oil separates.
  5. Add the paneer cubes and around ½ to ¾ cup of water (depending on how thick you need the gravy).
  6. Allow boiling for 2 to 3 minutes.
  7. Garnish with coriander leaves and kasuri methi and serve hot with rotis.

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