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