Jan 28, 2017

Achari Paneer ... or Pickled Paneer :)

Achari Paneer.... the name itself says everything. Its the pickley taste paneer. Hmm... yummy ... it is perfect as a wonderful side for chapthis / rotis / naans to make your simple meal really tempting. Kids and adults both will like it. I followed the recipe from vahchef's video. Its loaded with a wonderful spice blend that makes the dish taste nice and spicy and tangy... the pickle style

Just to push myself to get into the kitchen my son gave me the idea to try something new with paneer. Checked out this recipe and tried and loved the outcome. I am not sure if I tweaked the recipe anywhere but the dish turned out perfect. Lots of spices in but it definitely for a purpose. If you like a lot of spices in your meal then I can assure this one would be a great addition to our wish list

Serves... 4 ppl
Serve option... Hot

This is what u'll need....

Dhaniya / Coriander Seeds - 1 tspn
Jeera / Cumin Seeds - 1 tspn
Saunf / Fennel seeds - 1 tspn
Mustard seeds - 1 tspn
Methi / Fenugreek seeds - 1/4 tspn (very little)
Red chillies - 1
Onion - 2 medium
Tomato - 2 
Green chilli - 1
Ginger - 1 inch piece
Turmeric powder - 1/4 tspn
Red chilli powder - 1/2 tspn
Oil - 2 tbspn
Cream - 2 tbspn
Paneer - 250 gm
Salt to taste

Here is the stir....
  • Dry roast dhaniya, jeera/cumin seeds, fennel/saunf seeds, mustard seeds and fenugreek seeds. Make sure to roast them on very low flame taking care not to burn them else they will turn bitter
  • Cool it for some time and then transfer it to a blender jar. Grind it coarsely and set it aside

  • Heat 2 tablespoons of oil in a nonstick pan. Chop onions finely and toss it into the pan

  • Saute the onions for a few minutes till it gets a little soft. Add turmeric powder and the prepared pickle masala
  • Fry this for 2-3 minutes on low flame so that the masala gets cooked really well. Add a tablespoon if you feel the mixture gets too dry
  • Chop tomatoes roughly. Toss this into a mixer jar along with some ginger and 1 green chilly. Grind it to a fine puree

  • Add the tomato, ginger, chilly puree to the onion mixture. Cook it for a few minutes
  • Add salt and red chilli powder as per taste. Pour half a cup of water. Cook this covered on low flame for about 5-7 minutes or till oil starts separating from the gravy

  • Pour 2-3 tablespoons of cream into the gravy and give it a quick mix
  • Cut paneer into squares and add it to the gravy. Let the gravy simmer for 1 more minutes. Turn off the flame
  • Transfer the gravy to a serving bowl. Serve it with hot naan,roti,chapathi or poori and enjoy your meal

                                        • Adjust spices to suit your taste
                                        • Adding cream is optional. My gravy had less volume so added a little
                                        • Dont cook paneer for long else they turn hard

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