Achari Paneer

Achari Paneer

Servings - 3

INGREDIENTS
Dry red chili - 3
Coriander seeds - 1 tablespoon
Fennel seeds - 2 teaspoons
Cumin seeds - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Fenugreek seeds - 1/4 teaspoon
Nigella seeds - 1 teaspoon
Tomato - 300 grams
Bell pepper - 50 grams
Oil - 2 tablespoons
Nigella seeds - 1/2 teaspoon
Asafoetida - 1/8 teaspoon
Ginger paste - 2 teaspoons
Green chili paste - 2 teaspoons
Turmeric - 1/2 teaspoon
Paprika - 1 teaspoon
Salt - 1 teaspoon
Prepared achari masala - 1 tablespoon
Curd - 130 grams
Paneer - 230 grams
Coriander - 1 tablespoon
Coriander - for garnishing

PREPARATION
1. Take a pan, add 3 dry red chili, 1 tablespoon coriander seeds, 2 teaspoons fennel seeds, 1 teaspoon cumin seeds, 1/2 teaspoon mustard seeds, 1/4 teaspoon fenugreek seeds, 1 teaspoon nigella seeds and dry roast for 2 - 3 minutes on medium heat.
2. Remove it from heat and transfer this into a blender.
3. Blend it into a fine powder and keep aside.
4. In a blender, add 300 grams tomato, 50 grams bell pepper and blend it into a puree. Keep aside.
5. Heat 2 tablespoons oil in a pan, add 1/2 teaspoon nigella seeds, 1/8 teaspoon asafoetida and stir well.
6. Add 2 teaspoons ginger paste, 2 teaspoons green chili paste and stir for a minute.
7. Add 1/2 teaspoon turmeric, 1 teaspoon paprika, 1 teaspoon salt and mix it well.
8. Then, add the prepared puree and mix it well.
9. Cook for 5 - 7 minutes on medium heat.
10. Add 1 tablespoon prepared achari masala and mix it well.
11. Add 130 grams curd and mix it again.
12. Cover it with lid and cook for about 10 - 15 minutes on medium heat.
13. Open the lid and give it a nice stir.
14. Now, add 230 grams paneer, 1 tablespoon coriander and mix it well.
15. Cook for a minute and remove it from heat.
16. Garnish with coriander.
17. Serve hot.

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[rashmi]

Can we use chilly powder instead of paprika?