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Paneer is a fresh cheese common in south Asian cooking. It is an unaged, acid-set, non-melting farmers cheese or curd cheese made by curdling heate....
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DISH NAME : ACHARI PANEER WITH GRAVY
Preparation Time : 30 minutes
Cooking Time : 20 minutes
Description
This recipe has the flavors of a pickle. Fennel gives a sweet flavor to the dish.
| Quantity | Name | |
|---|---|---|
| ACHARI PANEER | ||
| 250 Gms. | Paneer | |
| 3 No.s | Red chilli | |
| 0.5 Tsp. | Cumin seeds | |
| 0.5 Tsp. | Mustard dal | |
| 1 Tsp. | Fennel seeds | |
| 1 Tsp. | Corriander seeds | |
| 1 Cup | Tomato chopped | |
| 0.5 No. | Red capsicum | |
| 1 Cup | Onion chopped finely | |
| 2 Tbsp. | Mustard oil | |
| 0.5 Tsp. | Turmeric powder | |
| 1 Tsp. | Corriander powder | |
| 1 Tsp. | Ginger - garlic paste | |
| 1 Tsp. | Sugar | |
| 1 No. | Green Capsicum | |
| 1 Pinch | Fenugreek seeds | |
Method
1) Cut paneer and green capsicum into fingers.
2) In a pan dry roast chilli, cumin, mustard fenugreek, fennel and corriander seeds. Then powder this.
3) To the powder add tomato and red capsicum and grind to a fine paste.
4) Heat mustard oil in a vessel. Add onions and fry till golden brown.
5) Then add ginger garlic paste and fry. The add in turmeric powder and corriander powder. To this add the ground masala paste and fry till oil seperates.
6) Now add yoghurt and cook till oil seperates. At this stage if the gravy is too thick, add little water and add sugar.
7) Mix in paneer. Let it come to a boil. Remove.
Serving Suggestions
Serve hot with any indian bread.