RECIPE: Traditional Treat: Achari Paneer
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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(Above):Â Achari Paneer. [Photo: Amar D. Gupta | Siliconeer]
Ingredients:
•  1 lb cubed paneer
•  ½ cup oil
•  4 tsp fennel seeds Â
•  2 tsp black mustard seeds
•  1 tsp fenugreek seeds Â
•  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
Method:
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.
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