Achari Paneer Recipe

Ingredients

• 1 tbsp coriander seeds (daniya)
• 2 dried red chilies (deseed for low 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)
• 0.25 cup capsicum (green or red, cubed)
• 2 tbsp mustard oil (organic; replace with any oil you prefer)
• 0.5 tsp kalonji (onion seeds, omit if you do not have)
• 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 (more to adjust)
• 0.33 cup curd (plain yogurt, dahi)
• 0.5 cup water
• 200 g paneer (cubed)
• 2 tbsp coriander leaves (fine chopped to garnish)
• 0.25 inch ginger slice (peeled & julienned (optional, to garnish))
• 1 tsp achar / pickle of choice (optional, use more if you want)

Steps

1. 1

   Add red chilies, coriander seeds, fennel seeds, cumin, mustard and methi seeds to a spice jar. Make a fine powder. Your spice blend is ready, Keep this aside.

2. 2

   Puree tomatoes and capsicum in a blender. Set this aside as well.

3. 3

   Heat mustard oil in a pan over medium heat and add kalonji seeds.

4. 4

   When the kalonji seeds splutter, add hing (asafoetida), followed by finely chopped onions.

5. 5

   Saute the onions until they turn golden brown.

6. 6

   Add ginger garlic paste and saute until the raw smell goes away, about 1 minute.

7. 7

   Lower the flame and stir in the prepared achari spice blend. Saute for a minute or 2 on low heat until aromatic, being careful not to burn the spices.

8. 8

   Pour the tomato capsicum puree into the pan and cook until the mixture turns thick and aromatic.

9. 9

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

10. 10

    Turn down the flame to low and stir in half of the curd. Mix well, then stir in the remaining curd until well incorporated.

11. 11

    Cook until the masala turns thick and begins to leave the sides of the pan.

12. 12

    Stir in the water and cook until the gravy thickens and traces of oil are visible on top.

13. 13

    Stir in the cubed paneer and ginger juliennes. Cover and cook on a low heat for 2 minutes.

14. 14

    Taste test and adjust salt. If desired, stir in the optional achar (pickle) or a squeeze of lemon juice for extra tang.

15. 15

    Transfer the achari paneer masala to a serving bowl. Garnish with fresh coriander leaves and serve hot.

Notes

You can substitute yogurt with cashew cream (12 cashews soaked and pureed in 1/4 cup water) and 1-2 tablespoons of tangy pickle for a dairy-free-style variation. Avoid over-frying the spices as it may make the dish bitter.

Nutrition per serving

• main
• vegetarian
• North Indian
• paneer
• spicy
• curry