Achaari Paneer
Ingredients
- Paneer 1 cup (cubed)
- Oil 2 Tbsp
- Fennel seeds (saunf) 1 tsp
- Mustard seeds ยผ tsp
- Fenugreek (methi) seeds ยผ tsp
- Nigella sedds (kalonji) 1 tsp
- Cumin seeds ยฝ tsp
- Asafoetida (optional) ยฝ tsp
- Onions ยฝ cup (thinly sliced)
- Turmeric powder ยฝ tsp
- Chilli powder ยฝ tsp
- Black salt (sanchal) (optional) ยฝ tsp
- Whisked curds ยพ cup
- Plain flour (maida) 1 tsp
- Coriander leaves 2 Tbsp (chopped)
- Salt As per taste
Instructions
- Heat the oil in a deep kadai and once it gets hot add the fennel, mustard, fenugreek, nigella, cumin seeds and asafetida and saute on a medium flamt for 30 seconds.
- Add the onions and saute on a medium flame for 2 minutes or until it turns pinkish.
- Add the turmeric, chilli powder, black salt and mix well. Then add the paneer and mix well again. Saute for 1 minute while stirring continuously.
- Add the plain flour to the curd and whisk well. Add this to the paneer and stir continuously. Saute the mixture for a minute or two until the gravy thickens.
- Add the salt and stir well.
- Finally sprinkle the chopped coriander leaves on the sautรฉed curry.
- Serve hot with rotis or rice.
