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    Achari Paneer Recipe: INGREDIENTS (Measuring Cup Used, 1 Cup 250 ML)

    Uploaded by

    nandhu
    This recipe provides instructions for making achari paneer, an Indian dish of paneer cubes in a spicy tomato and yogurt-based sauce. Key steps include roasting and grinding a mixture of pickling spices to make an achari masala powder, sautéing onions, ginger, chilies and tomatoes, then adding yogurt, cashews, spices and paneer cubes. The paneer simmers in the sauce before finishing with cream, herbs and a sprinkle of the reserved achari masala.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Achari Paneer Recipe: INGREDIENTS (Measuring Cup Used, 1 Cup 250 ML)

    Uploaded by

    nandhu
    33 views2 pages
    This recipe provides instructions for making achari paneer, an Indian dish of paneer cubes in a spicy tomato and yogurt-based sauce. Key steps include roasting and grinding a mixture of pickling spices to make an achari masala powder, sautéing onions, ginger, chilies and tomatoes, then adding yogurt, cashews, spices and paneer cubes. The paneer simmers in the sauce before finishing with cream, herbs and a sprinkle of the reserved achari masala.

    Original Description:

    paneer

    Original Title

    Achari Paneer Recipe

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    This recipe provides instructions for making achari paneer, an Indian dish of paneer cubes in a spicy tomato and yogurt-based sauce. Key steps include roasting and grinding a mixture of pickling spices to make an achari masala powder, sautéing onions, ginger, chilies and tomatoes, then adding yogurt, cashews, spices and paneer cubes. The paneer simmers in the sauce before finishing with cream, herbs and a sprinkle of the reserved achari masala.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    33 views2 pages

    Achari Paneer Recipe: INGREDIENTS (Measuring Cup Used, 1 Cup 250 ML)

    Uploaded by

    nandhu
    This recipe provides instructions for making achari paneer, an Indian dish of paneer cubes in a spicy tomato and yogurt-based sauce. Key steps include roasting and grinding a mixture of pickling spices to make an achari masala powder, sautéing onions, ginger, chilies and tomatoes, then adding yogurt, cashews, spices and paneer cubes. The paneer simmers in the sauce before finishing with cream, herbs and a sprinkle of the reserved achari masala.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    ACHARI PANEER RECIPE

    INGREDIENTS (measuring cup used, 1 cup = 250 ml)

    pickling spices:
    1 tsp fennel seeds/saunf
    1 tsp cumin seeds/jeera
    1 tsp mustard seeds/rai or sarson
    tsp nigella seeds/kalonji
    tsp fenugreek seeds/methi dana
    other ingredients:
    200 to 250 grams paneer, choppped in cubes or squares
    1 cup fresh whole milk curd, 240 grams
    1.5 tsp ginger-green chili paste or inch ginger + 1 or 2 green chilies
    2 dry red chilies
    a generous pinch of asafoetida/hing
    1 medium tomato, chopped about cup tightly packed chopped tomatoes, 75 to
    80 grams of tomatoes
    10 to 12 cashews or 2 tbsp cashews or 2 tbsp cashew powder
    tsp turmeric powder
    tsp red chili powder
    tsp coriander powder
    tsp cumin powder (optional)
    1 or 2 tsp of mango pickle masala (optional)
    1 to 1.5 tbsp besan
    tsp kasuri methi/dry fenugreek leaves
    3 tbsp low fat cream
    2 tbsp rice bran oil or sunflower oil or mustard oil or ghee
    1 tbsp chopped coriander leaves
    1 tsp chopped mint leaves
    salt as required

    INSTRUCTIONS
    roasting pickling spices:
    1.
    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, tsp nigella seeds/kalonji
    and tsp fenugreek seeds/methi dana.
    2.
    heat the pan and on a low flame roast the spices till they are fragrant. don't
    brown them.
    3.
    once cooled, add the spices in a small dry grinder or spice grinder and grind to a
    semi fine powder.
    4.
    remove the achari masala powder and keep aside in a bowl.
    rest of the preparation:
    1.
    in the same grinder, add 10 to 12 cashews.
    2.
    grind to a fine powder. if oil releases while grinding then its fine.
    3.
    in a bowl, take 1 cup fresh whole milk curd/yogurt and whisk it till smooth. use
    fresh curd and not sour curd.
    4.
    heat 2 tbsp mustard oil or sunflower oil or ghee in a pan.
    5.
    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.
    6.
    then add 1.5 tsp ginger-green chili paste - about 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.

    7.
    8.

    then add cup tightly packed chopped tomatoes.


    stir and add tsp turmeric powder, tsp red chili powder, tsp coriander
    powder and tsp cumin powder (optional).
    9.
    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.
    10.
    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.
    11.
    on a low to medium flame, stir and saute the mixture for 2 minutes after adding
    cashew powder.
    12.
    reserve 1 tsp of the ground achari masala and add the rest. stir very well.
    13.
    add 1 tbsp besan. we are adding besan so that the curd does not curdle.
    14.
    stir the besan very well and incorporate it into the rest of the masala.
    15.
    keep the flame on a low and add the beaten curd.
    16.
    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.
    17.
    add salt as per taste.
    18.
    simmer for 2 to 3 minutes on a low flame.
    19.
    add the paneer cubes. 200 or 250 grams paneer chopped in cubes.
    20.
    cook the paneer cubes for about 1 to 2 minutes.
    21.
    then add 3 tbsp low fat fresh cream and tsp kasuri methi, which has been
    crushed. stir very well.
    22.
    switch off the flame and add 1 tbsp chopped coriander leaves and 1 tsp chopped
    mint leave & stir again.
    23.
    while serving sprinkle the reserved achari masala from top and garnish with a
    coriander or mint sprig. serve achari paneer with tandoori rotis, chapatis or naan.

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