- Preeti Shridhar
Paneer dish is a must on any party menu. Paneer dishes are generally quite rich due to use of cream, cashew paste , butter .
Paneer Achari is not that heavy. It's made with minimal oil. Mango pickle masala and mustard oil with other pickle spices gives it a great flavor. It can be prepared very quickly.
Paneer 200 gms
Mustard oil.* 1 tbsp
Asafoetida. A pinch
Mustard seeds. 1/2 tsp
Fennel seeds. 1/4 tsp
Nigella seeds. 1/4tsp
Fenugreek seeds a pinch
Tomatoes. 4 medium (250 gms)
Garlic (crushed). 2 tsp
Ginger grated. 2tsp
Kashmiri Red chilly pd. 1/2 tsp
Coriander pd. 1tsp
Turmeric pd. 1/2 tsp
Whole red chilly. 1 no.
Mango pickle masala 1 tbsp
Water 1/2 cup
Spice mix 1 tsp
Sugar. 1 tsp
Salt to taste
Lemon juice 1 tsp
Chopped coriander. 2 tbsp for garnish.
Mustard seeds. 1 tbsp
Cumin seeds. 1 tbsp
Nigella seeds. 1 tbsp
Fennel seeds. 1 tbsp
Fenugreek seeds 1/2 tsp
Dry roast seeds given under spice mix. Cool and grind into a fine powder. Keep it aside.
Puree the tomatoes with garlic and ginger.
Cut paneer into cubes and soak it in hot salted water.
Heat oil in a heavy bottom pan. Add asafoetida and crackle mustard seeds. Then add fennel, nigella ,fenugreek seeds and whole red chilli.
Now add Kashmiri Red chili powder and tip
in homemade tomato puree.
Cover and cook for 2-3 minutes
Add pickle masala, spice mix, coriander pd, turmeric pd and salt.
Give it a good mix.
Cover and cook on med. heat till oil separates.
Drain and add paneer pieces.
Add 1/2 cup water and bring it to a boil.
Add sugar and lemon juice.
Mix and taste.
Add more spice mix or pickle masala if needed.
Garnish with chopped coriander .
Serve hot with an Indian bread of your choice.
* if you don't like mustard oil, use a vegetable oil of your choice.
** remaining spice powder can be stored in an airtight bottle for future use