Achari Paneer

Ingredients

• 1 tbsp coriander seeds
• 2 dried red chilies (Deseed for lower heat.)
• 1 tbsp fennel seeds (Saunf)
• 1 tsp cumin seeds (Jeera)
• 0.5 tsp mustard seeds (Yellow or brown rai)
• methi seeds (1 pinch; fenugreek seeds)
• 0.5 cup tomatoes (Chopped, then puréed)
• 0.25 cup green or red capsicum (Cubed, then puréed)
• 2 tbsp mustard oil (Use any preferred oil as a substitute.)
• 0.5 tsp kalonji (Onion seeds; omit if unavailable)
• 0.125 tsp asafoetida (Hing)
• 0.5 cup onions (Finely chopped)
• 1 tsp ginger garlic paste
• 0.125 tsp turmeric
• 0.75 tsp Kashmiri chili powder
• 1 tsp sugar
• 0.5 tsp sea salt (Add more to adjust seasoning.)
• 0.333 cup plain yogurt (Curd/dahi; add in two portions)
• 0.5 cup water
• 200 g paneer (Cubed)
• 2 tbsp coriander leaves (Finely chopped, for garnish)
• 0.25 inch ginger (Peeled and julienned; optional garnish)
• 1 tsp achar or pickle (Optional; use more if desired)

Steps

1. 1

   Add the dried red chilies, coriander seeds, fennel seeds, cumin seeds, mustard seeds, and methi seeds to a spice jar or spice grinder. Grind them to a fine powder and set the achari spice blend aside.

2. 2

   Puré the chopped tomatoes and cubed capsicum until smooth, then set the purée aside.

3. 3

   Heat the mustard oil in a pan. Add the kalonji and cook until the seeds splutter.

4. 4

   Add the asafoetida, followed by the finely chopped onions. Sauté until the onions turn golden.

5. 5

   Add the ginger-garlic paste and sauté for about 1 minute, until its raw smell goes away.

6. 6

   Lower the heat and stir in the achari spice blend. Sauté for 1–2 minutes over low heat, until aromatic, taking care not to burn the spices.

7. 7

   Pour in the tomato-capsicum purée. Cook until the mixture becomes thick and aromatic.

8. 8

   Stir in the Kashmiri chili powder, salt, turmeric, and sugar. Sauté for 2 minutes.

9. 9

   Turn the heat to low and stir in half of the yogurt. Mix well, then add the remaining yogurt and stir until fully incorporated. Cook until the masala becomes thick and leaves the sides of the pan.

10. 10

    Stir in the water. Cook until the gravy thickens and traces of oil become visible on the surface.

11. 11

    Add the cubed paneer and julienned ginger. Cover the pan and cook over low heat for 2 minutes.

12. 12

    Taste and adjust the salt if needed. If desired, stir in the achar or pickle.

13. 13

    Transfer the achari paneer to a serving bowl and garnish with the finely chopped coriander leaves. Serve hot with basmati rice, tandoori roti, roti, paratha, naan, or jeera rice.

Notes

The source notes that mustard oil gives the best flavor, but any preferred oil may be used. Yogurt can be replaced with the same amount of cashew cream, finished with 1–2 tablespoons of tangy pickle; the source describes blending 12 soaked cashews with 1/4 cup hot water. Garlic may be omitted, but omitting the onions may make the dish too tart. The structured recipe includes achar as optional and mentions lemon juice as another optional finishing adjustment.

Nutrition per serving

• main
• vegetarian
• South Asian
• Indian
• gluten-free
• stovetop
• spicy
• tangy