Achaari Paneer
Table of Contents
Ingredients
- 200 g paneer, cut into ½-inch square pieces
- â…› tsp fenugreek seeds
- ¼ tsp mustard seeds
- ½ tsp fennel seeds
- ¼ tsp nigella seeds
- 1 tsp cumin seeds
- 1 large tomato, chopped
- 4–5 cashew nuts
- A pinch of asafoetida
- 1 tsp ginger-green chilli paste
- 1 tsp coriander powder
- ¼ tsp turmeric powder
- ½ tsp red chilli powder
- ¾ cup beaten yogurt
- ¼ tsp kasuri methi
- 2 tbsp oil
- Salt to taste
- 1 tbsp finely chopped coriander leaves
Achaari Paneer Method
Place the fenugreek, mustard, fennel, nigella, and cumin seeds on a plate. Do not use too much fenugreek, as it can make the curry bitter.
Dry roast all the whole spices in a pan over medium heat for about 1 minute, or until fragrant. Allow them to cool slightly. Transfer the roasted spices to a small mixer jar and grind them into a medium-coarse powder. Add the chopped tomato and cashew nuts to the same jar and blend into a smooth purée.
Heat the oil in a pan or wok over medium heat. Add the asafoetida and ginger-green chilli paste, and sauté for about 30 seconds.
Add the tomato purée and cook until the oil begins to separate. Add the coriander powder, turmeric powder, and red chilli powder, and cook for 1 minute. Continue cooking for another 2 minutes.
Reduce the heat to low and add the beaten yogurt, stirring continuously. Cook for 1 minute. Add the paneer, kasuri methi, and salt. Mix gently and cook for 2–3 minutes.
Turn off the heat. Garnish with the chopped coriander leaves and serve hot.
