Achari Paneer. (Amar D. Gupta | Siliconeer)

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A zesty dish that instantly reminds you of your favorite restaurant back home. Now bring that flavor here in your home. Chef Sanjay Patel shows how.

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•   1 lb cubed paneer
•   ½ cup oil
•   4 tsp fennel seeds
•   2 tsp black mustard seeds
•   1 tsp fenugreek seeds
•   ½ tsp nigella seeds (Kalonji)
•   1 tsp garlic-ginger paste
•   2 tsp jeera (cumin seeds)
•   4 ground onions
•   8 chopped green chilies
•   2 tsp turmeric
•   3 tsp ginger paste
•   1 cup whipped yogurt
•   3 tsp dry mango powder (amchur)
•   2 tsp red chili powder (Kashmiri mirch)
•   2 tsp sugar
•   salt to taste


Heat oil and fry the fennel, fenugreek, nigella and cumin seeds. After 15-20 seconds, add onions and green chilies. Stir and fry until golden.

Add turmeric powder, garlic and ginger paste. Fry for a minute.

Pour in the yogurt, dry mango powder, chili powder, sugar and salt. Cook until oil separates.

Add paneer with ¾ cup water. Allow it to heat through. Adjust salt seasoning if required and serve with your favorite bread or basmati rice pilaf.

Serves four. Cook time 25 min.