Achari Paneer


=> 14oz paneer cut in ½ inch cubes (paneer you can find in Indian grocery store)
=> 1 teaspoon salt
=> 1/8 teaspoon turmeric (haldi)
=> 1/4 cup yogurt (dahi)
=> 2 tablespoons olive oil
=> 4 whole red chilies Sabut lal mirch)
=> Pinch of asafetida (hing)
=> 1/4 teaspoon nigella (onion seeds or kalonji)
=> 1 teaspoons coriander seeds (dhania)
=> 1/4 teaspoon fenugreek seeds (mathi)
=> 1/2 teaspoon black pepper
=> 1/2 teaspoon fennel seeds (saunf)
=> 1 ½ cup baby spinach leaves (palak)



=> First , Mix paneer, yogurt, turmeric and salt. put aside.
=> Then, frying cooking pan over medium heat and dry roast nigella, coriander seeds, fenugreek seeds, fennel seeds, and black pepper for 1-2 minutes. Seeds will become darker in color and give off a beautiful breath.
=>Take one mortar or rolling pin using crush roasted seed
=> Then add oil to cooking pan, at low-medium heat. Roast red chilies till they turn a darker color. After darker remove from cooking pan and break into 2-3 pieces.
=> excess to medium heat add followed by paneer mixture. shake fry for 3-4 minutes up-to most of the humidity has evaporated. Do not overcook the paneer as it will become dry. The yogurt should coat the paneer nicely so it remains moist. Turn off the heat.
=> Add all the dry spices and mix well.
=> Serve warm achari paneer over a bed of spinach leaves.

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