Achari Paneer - a dish that can stir your taste buds and makes you want more of it. I love this dish and while making this dish its important that you ensure that the pickle like taste doesnt over power and that you can enjoy every bite and the flavor and aroma of this dish. Using mustard oil, achari spices and other basic spices in a simple onion tomato masala, this is one dish you would love to make again and again. Variations are endless - you can use veggies, chicken, mutton, eggs etc etc and this recipe will give the desired results. Heres how I made it: Fresh Paneer 250gm Mustard oil 2tbsp Ginger Paste 1tsp Garlic Paste 1tsp Sliced Green Chilies 2-3 Mustard seeds 1tsp Methi seeds 1/2 tsp Kalonji (Onion Seeds) 1/2 tsp Fennel seeds (crushed) 1tsp Cumin Seeds 1tsp Shakkar 1-2 tsp (you can use sugar as well but I prefer shakkar) Coriander Powder 2tsp Turmeric 3/4 tsp Salt to taste For Base Masala Onions 3 medium Tomatoes 3 medium Salt Degi Mirch powder 2 tsp Mustard oil 2 tbsp Method: Firstly, prepare base masala. Heat oil in a pan (smoke it and let it cool) - then add minced onions. Add salt and mix well. Stir until it is golden brown in colour. Now add tomato puree. Mix in well. Add degi mirch powder. Stir until the gravy is cooked and oil leaves the gravy. Keep it aside. Now take a separate pan. Heat oil (smoke it and let it cool) - heat the oil again on low flame - add Mustard seeds, Methi seeds, kalonji, cumin seeds and stir well. Ensure that you stir on a low flame for just under a minute as we dont want methi to burn or it will turn bitter and spoil the taste. Add ginger and garlic paste and stir for a minute. Now add the green chilies and stir for a couple of minutes. Now add the base masala, coriander powder, turmeric, crushed fennel seeds and very little water. Mix well and cook on medium heat until you see specks of oil on top. Add Shakkar (adjust the taste - ensure it just balances the taste and gives that slight tinge of sweetness, just slight tinge). Adjust the seasoning as well. Now add paneer cut in cubes and mix well. Adjust the consistency of the gravy by adding very little water. You can make this dish as a dry version or you can add water to make a thick gravy as well. Serve hot with paratha or roti. PS - served best the next day. :)
Posted on: Wed, 24 Dec 2014 19:01:46 +0000
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