Indian Achari Paneer Recipe Video
Ingredients
Paneer (can be found in Indian grocery store) – 14 ounces, cut into ½ inch cubes (paneer you 1 teaspoon salt
Turmeric - 1/8 teaspoon
Yogurt - 1/4 cup
Olive oil - 2 tablespoons
Red chilies - 4 numbers, whole
Asafetida – a pinch
Nigella (onion seeds or kalonji) -1/4 teaspoon
Coriander seeds - 1 teaspoon
Fenugreek seeds - 1/4 teaspoon
Black pepper - 1/2 teaspoon
Fennel seeds - 1/2 teaspoon
Baby spinach leaves -1 ½ cup
Directions
GETTING READY
1. In a bowl, mix together the paneer, yogurt, turmeric and salt; set aside.
MAKING
2. In a frying pan over medium heat, dry roast the nigella, coriander seeds, fenugreek seeds, fennel seeds, and black pepper for about 2 minutes or until seeds become darker in color and give a beautiful aroma.
3. Crush the roasted seeds using a mortar or rolling pin and set aside.
4. Add oil to the same pan, at low-medium heat and roast red chilies until they turn a darker color; remove from pan and break each one into 2 or 3 pieces.
5. Increase the heat to medium; add asafetida, followed by paneer mixture.
6. Stir-fry for about 3 to 4 minutes until most of the moisture has evaporated and the yogurt should coat the paneer nicely; do not overcook the paneer as it will become dry. Turn off the heat.
7. Add all the dry spices and mix well.
SERVING
8. Serve warm over a bed of spinach leaves as a side dish.
TIPS
Achari paneer can be made in advance and refrigerated up to a week. However, it tastes best when served warm.
1. In a bowl, mix together the paneer, yogurt, turmeric and salt; set aside.
MAKING
2. In a frying pan over medium heat, dry roast the nigella, coriander seeds, fenugreek seeds, fennel seeds, and black pepper for about 2 minutes or until seeds become darker in color and give a beautiful aroma.
3. Crush the roasted seeds using a mortar or rolling pin and set aside.
4. Add oil to the same pan, at low-medium heat and roast red chilies until they turn a darker color; remove from pan and break each one into 2 or 3 pieces.
5. Increase the heat to medium; add asafetida, followed by paneer mixture.
6. Stir-fry for about 3 to 4 minutes until most of the moisture has evaporated and the yogurt should coat the paneer nicely; do not overcook the paneer as it will become dry. Turn off the heat.
7. Add all the dry spices and mix well.
SERVING
8. Serve warm over a bed of spinach leaves as a side dish.
TIPS
Achari paneer can be made in advance and refrigerated up to a week. However, it tastes best when served warm.
Editors Review
Chef Manjula cooks an Indian curry dish with paneer or otherwise known as cottage Cheese. This is a treat for all Indian cuisine fans and those looking for an authentic Indian curry dish. The chef starts off with a detailed introduction about paneer and its culinary uses. The dish is prepared with utmost care keeping with measured ingredients and a step by step cooking method. It’s a delectable curry to be enjoyed with Indian bread.Chef
