Achari Paneer Recipe

 

This is one of the most delicious paneer recipes I have made. It seems difficult, but it is not. It is done in three steps, and the combination makes the final dish a delicacy!

Achari masala mix

3 tsp fennel seeds

1 ½ tsp cumin seeds

1 tsp mustard seeds 

1 tsp fenugreek seeds 

2 whole kashmiri red chilli

1 tsp salt

Paneer & veggies

1 ½ tbsp ghee 

1 tsp mustard seeds 

½ tsp cumins seeds 

2 cloves garlic chopped

3 green chilli chopped

400 grams paneer diced

1 tomato diced

1 green bell pepper diced 

1 onion in pieces

½ tsp turmeric powder 

1 tsp kashmiri red chilli powder

1 tsp salt

final mix

2 tbsp ghee

1 tsp cumin seeds

1 tsp mustard seeds

1 onion chopped

1 piece (2.5 cm) of ginger grated mixed with 2  garlic cloves and 1 green 

1 tsp turmeric powder

1 tsp kashmiri red chilli powder 

1 tsp coriander seeds freshly grinded

1 tsp garam masala

250 grams of tomato puree 

200 grams of plain yogurt

1 tsp kasuri methi leaves

In a small pan, at medium heat, roast all the spices of the achari masala. Let it cool and grind it. I use a small coffee grinder that I have for my spices. You can use a mortar. Set aside.

In a pot, add ghee and melt it. Add the mustard seeds, and when they pop, lower the heat, and add all the spices, except the achari masala blend. Let it cook for 2 minutes. Add paneer, green bell pepper, tomato, capsicum,and onion. Stirl well, and add the achari masala. Cook it for 4 minutes at high heat. Set aside.

In the same pot, add the ghee and mustard seeds. When mustard seeds start, add all the spices of the final mix.  Add the tomato puree, the yogurt, and the kasuri methi leaves. Let it simmer for 5 minutes at medium heat. Add the paneer vegetables mix, and simmer for another 5 minutes. Correct it for salt and chili. Serve it with naan or rice. ENJOY!