Achari Paneer Recipe

This achari paneer recipe is very different one from other paneer gravy-ish recipes. It is the addition of pickling spices and the curd based gravy which makes this one taste so much different. When you are eating gravy based paneer recipe you are not used to experiencing that pickle like taste, but when you try this recipe you will notice that the flavours really work with each other and the outcome is amazingly delicious.

So without further due let’s get started with the recipe.

Also Read: How to Make: Kadhai Paneer

Ingredients:

• Pickling spice:
• Fennel seeds/saunf- 1 tsp.
• Cumin seeds/jeera- 1 tsp.
• Mustard seeds/rai- 1 tsp.
• Nigella seeds/kalonji- ½ tsp.
• Fenugreek seeds/methi dana- ¼ tsp.
• Other ingredients:
• Paneer- 250 gm (cubed)
• Curd- 1 cup (fresh)
• Ginger garlic paste- 1 ½ tsp.
• Green chilli- 2 (crushed)
• Dry red chilli- 2
  Asafoetida/hing- 1/8 tsp.
• Tomato- 1, medium (chopped)
• Cashew/kaju- 10-12
• Turmeric powder- ¼ tsp.
• Red chilli powder- ½ tsp.
• Coriander powder- ½ tsp.
• Gram flour/besan- 1 to 1 ½ tbsp.
• Kasuri methi/dried fenugreek leaves- ½ tsp.
• Cream-3 tbsp.
• Fresh coriander- 1 tbsp. (chopped)
• Mint leaves- 1 tsp. (Chopped)
• Salt- as per taste

Procedure:

1.  Dry roast all the pickling spices in a pan on a low flame until the spices are fragrant. Grind them in a grinder. Transfer the achari spice mix to a bowl and grind the cashews in the same grinder.
2.  Whisk the yogurt really well and keep it aside.
3.  Heat oil in a pan or a kadhai. Turn the flame to low and add the dry chillies and the asafoetida. Cook until the red chilies change colour.
4.  Add the crushed green chili and the ginger garlic paste to the oil. Cook until the raw aroma fades away.
5.  Add the chopped tomatoes and mix really well.
6.  Now add the turmeric powder, red chilli powder and coriander powder. Stir really well and cook the tomatoes until soften. The masala is ready when the oil starts to separate from the masala.
7.  Add the cashew powder and cook for another 2 minutes.
8.  Add the achari masala. Mix really well.
9.  Now add the gram flour and mix it with the masala.
10.  Turn the flame to low and add the whisked curd. Mix the curd with the masala really quickly. This way the curd won’t split.
11.  Add salt and cook for 2-3 minutes.
12.  Now add the paneer and mix with the masala.
13.  Cook for 1-2 minutes.
14.  Now add the fresh cream and the crushed kasuri methi. Stir well.
15.  Turn off the flame and add the chopped coriander and mint.
16.  Serve the achari paneer with roti, naan or parathas.

Image Source: blogspot

Also Read: How to Make: Palak Paneer