Achari paneer

• Produce

  • 1 pinch Asafoetida
  • 3 1/2 tsp Coriander
  • 1 tsp Mint
  • 2 Red chilies, Dry
  • 1 Tomato, medium

• Refrigerated

  • 1 cup Whole milk curd, fresh

• Condiments

  • 1 1/2 tsp Ginger-green chili paste
  • 1 tsp Mango pickle masala

• Baking & Spices

  • 1 tsp Fennel seeds
  • 1/2 tsp Kasuri methi
  • 1/4 tsp Methi dana
  • 1 tsp Mustard seeds
  • 1/2 tsp Red chili powder
  • 1 Salt as required
  • 1/4 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Rice bran oil

• Nuts & Seeds

  • 10 Cashews
  • 1 1/4 tsp Cumin
  • 1/2 tsp Nigella seeds

• Dairy

  • 3 tbsp Cream, low fat
  • 200 g Paneer

• Other

  • 1 to 1.5 tablespoon besan ((gram flour

Found on vegrecipesofindia.com

Description

Directions

• first take the achari or pickling spices in a pan - 1 tsp fennel seeds/saunf, 1 tsp cumin seeds/jeera, 1 tsp mustard seeds/rai or sarson, 1/2 tsp nigella seeds/kalonji and 1/4 tsp fenugreek seeds/methi dana.
• heat the pan and on a low flame roast the spices till they are fragrant. dont brown them.
• once cooled, add the spices in a small dry grinder or spice grinder and grind to a semi fine powder.
• remove the achari masala powder and keep aside in a bowl.
• in the same grinder, add 10 to 12 cashews.
• grind to a fine powder. if oil releases while grinding then its fine.
• in a bowl, take 1 cup fresh whole milk curd/yogurt and whisk it till smooth. use fresh curd and not sour curd.
• heat 2 tbsp mustard oil or sunflower oil or ghee in a pan.
• on a low flame, add 2 dry red chilies and a generous pinch of asafoetida. saute for some seconds till the red chilies change color.
• then add 1.5 tsp ginger-green chili paste - about 1/2 inch ginger + 1 or 2 green chilies crushed to a paste in mortar-pestle. stir and saute till the raw aroma of ginger goes away.
• then add 1/3 cup tightly packed chopped tomatoes.
• stir and add 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/2 tsp coriander powder and 1/4 tsp cumin powder (optional).
• again stir very well and saute the tomatoes till the tomatoes soften completely and become pulpy. you should also see oil releasing from the sides.
• now add the cashew powder. if using store brough cashew powder, then add 2 tbsp cashew powder. do check the shelf life of store brought cashew powder before adding.
• on a low to medium flame, stir and saute the mixture for 2 minutes after adding cashew powder.
• reserve 1 tsp of the ground achari masala and add the rest. stir very well.
• add 1 tbsp besan. we are adding besan so that the curd does not curdle.
• stir the besan very well and incorporate it into the rest of the masala.
• keep the flame on a low and add the beaten curd.
• as soon as you add the curd, begin to stir the mixture quickly and fast. stirring quickly, incorporate the curd well into the rest of the masala.
• add salt as per taste.
• simmer for 2 to 3 minutes on a low flame.
• add the paneer cubes. 200 or 250 grams paneer chopped in cubes.
• cook the paneer cubes for about 1 to 2 minutes.
• then add 3 tbsp low fat fresh cream and 1/2 tsp kasuri methi, which has been crushed. stir very well.
• switch off the flame and add 1 tbsp chopped coriander leaves and 1 tsp chopped mint leave & stir again.
• while serving sprinkle the reserved achari masala from top and garnish with a coriander or mint sprig. serve achari paneer masala with tandoori rotis, chapatis or naan.