Achaari Paneer

Paneer can be experimented in so many ways. This dish has the pickling taste. It has been loved by family and friends. Do try it as it’s so different from regular dishes.

Course: Main Course

Cuisine: Indian

Time: Preparation – 10 mins, Cooking – 15 mins, Total – 25 mins

Servings: 2-3

Ingredients:

  1. Paneer – 200 grams (cut into cubes)
  2. Curd – 1 cup (whisked)
  3. Fresh Cream – 1 tbsp
  4. Tomato – 1 medium (finely chopped)
  5. Green Chilli – 2
  6. Ginger – 2 inch (make a paste along with green chillies)
  7. Cashew Powder – 2 tbsp (you can grind around 10 cashews)
  8. Gram Flour – 1 tbsp
  9. Coriander Leaves – 1 tbsp
  10. Mint Leaves – 1 tbsp
  11. Kasuri Methi – 1 tbsp
  12. Cumin Seeds – 1 1/2 tsp
  13. Fennel Seeds – 1 1/2 tsp
  14. Black Mustard Seeds – 1 1/2 tsp
  15. Yellow Mustard Seeds – 1/2 tsp
  16. Black Cumin Seeds (Kalonji) – 1 tsp
  17. Turmeric Powder – 1/3 tsp
  18. Red Chilli Powder – 1/3 tsp
  19. Coriander Powder – 1 tsp
  20. Cumin Powder – 1 tsp
  21. Mustard Oil – 2 tbsp
  22. Salt to taste

PS: 1 Cup = 250 ML

How to make Achaari Paneer:

  1. Heat a pan. Add cumin seeds, fennel seeds, black cumin seeds, black mustard seeds and yellow mustard seeds. Roast them till you get the fragrance. Do not over roast them. Turn off the flame and let it cool. Now grind them to make a coarse powder. Keep aside the pickle powder
  2. Heat mustard oil in a kadai or a pan. Let it smoke for a minute. Then turn the flame to medium and add a pinch of salt, it helps in removing the mustard oil aroma
  3. Add ginger and green chillies paste. Saute for a few seconds till you get the fragrance
  4. Add tomatoes and spices – turmeric powder, red chilli powder, coriander powder and cumin powder. Saute till oil starts to separate
  5. Add cashew powder. Saute for a few seconds
  6. Add pickle powder. Saute for a few seconds
  7. Add gram flour. Saute for a minute
  8. Add whisked curd. Mix well. Cook for a minute. Stirring continuously
  9. Add paneer cubes. Mix well
  10. Add kasuri methi, fresh cream and salt. Mix well. Cook for 2-3 minutes
  11. Turn off the flame. Add coriander and mint leaves. Mix well
  12. Your Achaari Paneer is ready. Serve hot with phulkas.

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