Achari Paneer

⏱️ 10m Prep🔥 18m Cook
Primary Dish

Achari Paneer

Ingredients

  • • 200 g Paneer, cut into cubes
  • • 150 g Onion, chopped
  • • 200 g Tomatoes, chopped
  • • 10 g Ginger, roughly chopped
  • • 8 g Garlic, 3-4 cloves
  • • 1 tsp Green Chili, 1-2, slit
  • • 30 ml Cooking Oil, 2 tbsp
  • • 1 tsp Fennel Seeds (Saunf)
  • • 1 tsp Mustard Seeds (Rai)
  • • 0.5 tsp Fenugreek Seeds (Methi Dana)
  • • 0.5 tsp Cumin Seeds (Jeera)
  • • 0.5 tsp Nigella Seeds (Kalonji)
  • • 1 tsp Red Chili Powder
  • • 0.5 tsp Turmeric Powder
  • • 1 tsp Coriander Powder
  • • 0.5 tsp Amchur (Dry Mango Powder)
  • • Salt to taste
  • • 100 ml Water
  • • Coriander Leaves for garnish

Cooking Steps

1

Heat 1 tbsp oil in a pan. Add chopped onion and sauté until translucent. Add ginger, garlic, and green chili; sauté for 1 minute. Add chopped tomatoes and cook until soft. Let the mixture cool slightly, then blend to a smooth paste using a blender.

2

In the same pan, heat the remaining 1 tbsp oil. Add fennel, mustard, fenugreek, cumin, and nigella seeds. Let them splutter.

3

Add the blended onion-tomato paste to the pan. Cook for 5-7 minutes over medium heat, stirring occasionally, until oil separates from the masala.

4

Add red chili powder, turmeric powder, coriander powder, and salt. Cook for 2 minutes, stirring continuously. Add 100ml water and bring the gravy to a simmer.

5

Gently add paneer cubes and amchur powder. Simmer for 3-5 minutes, allowing the paneer to absorb the flavors.

6

Garnish with fresh coriander leaves and serve hot.