Achari Paneer Recipe
Achari Paneer is one of the most compelling cottage cheese dishes that I've ever tasted ! Try this extremely spicy pcikled cottage cheese chunks with rice or Indian breads. Your suggestions for this Achari Paneer are welcome !
Ingredients
| Paneer | 300 Gram | |
| Sauf 2 tsp | ||
| Mustard seeds | 1 Teaspoon | |
| Methi dana 1 pinch | ||
| Kalonji | 1/2 Teaspoon | |
| Jeera | 1 Teaspoon | |
| Garlic Flake 5-6 | ||
| Ginger | 1 Inch | |
| Curd | 1/2 Cup (16 tbs) | |
| Oil | 4 Tablespoon | |
| Onion | 3 | |
| Green chilli | 4 | |
| Haldi | 1 Teaspoon | |
| Amchur powder 1 1/2 tsp | ||
| Green chillies | 3 | |
| Salt | 1 Teaspoon | |
Directions
GETTING READY
1. Slice paneer into 2 inch cubes.
2. Put all seeds saunf [aniseeds], sarson[mustard seeds], methi dana[feugreek seeds], kalonji[onion seeds] and jeera [cumin seeds] into a bowl.
3. Grind garlic and ginger roughly and keep aside.
MAKING
4. Heat the oil and add the mixture of seeds together into the heated oil. Let them splutter for 1 minute.
5. Then add chopped green chilies and onions.Fry all onions turn golden brown.
6. In this add, haldi and the garlic ginger paste and cook for 1/2 minute.
7. Whisk the curd to a smooth texture by stirring with a spoon and add to the pan. Keep stirring gently.
8. Add 1/2 tsp salt and amchoor (dried mango powder).
9. Dry up the curd a little by simmering on low heat.
10. Finally add the paneer cubes and stir gently. Leave to simmer until nicely coated with the gravy.
SERVING
11. Serve in a kadhi vessel garnished with fresh coriander leaves and chopped green chilies accompanied by paratha or naan.
1. Slice paneer into 2 inch cubes.
2. Put all seeds saunf [aniseeds], sarson[mustard seeds], methi dana[feugreek seeds], kalonji[onion seeds] and jeera [cumin seeds] into a bowl.
3. Grind garlic and ginger roughly and keep aside.
MAKING
4. Heat the oil and add the mixture of seeds together into the heated oil. Let them splutter for 1 minute.
5. Then add chopped green chilies and onions.Fry all onions turn golden brown.
6. In this add, haldi and the garlic ginger paste and cook for 1/2 minute.
7. Whisk the curd to a smooth texture by stirring with a spoon and add to the pan. Keep stirring gently.
8. Add 1/2 tsp salt and amchoor (dried mango powder).
9. Dry up the curd a little by simmering on low heat.
10. Finally add the paneer cubes and stir gently. Leave to simmer until nicely coated with the gravy.
SERVING
11. Serve in a kadhi vessel garnished with fresh coriander leaves and chopped green chilies accompanied by paratha or naan.
Comments
Comments: 2 |
Add a Comment
Samina Tapia says :
Hi Priyanka, the paneer should be added to the gravy at the end so that it does not disintegrate in the gravy.
Posted on: 20 September 2012 - 8:56am
Priyanka.Mishra says :
how about the paneer? where does it fit in?
Posted on: 27 August 2012 - 2:18am
Chef
