Indian
Indian - Curries and Gravies
Achari Paneer
Chef's Menu Description
A pungent, tangy North Indian specialty infused with robust pickling spices, mustard seeds, fenugreek, nigella seeds, and fresh green chillies.
Ingredients
- • 250g paneer, cubed
- • 2 tbsp mustard oil
- • 1 tsp mustard seeds
- • 1 tsp fennel seeds
- • 1/2 tsp nigella seeds (kalonji)
- • 1/2 tsp fenugreek seeds
- • 1 tbsp ginger-garlic paste
- • 1/2 cup yogurt, whisked
- • 1 tsp red chili powder
Preparation Steps
1
Phase 1
Heat the mustard oil until it just smokes and splutter the mustard, fennel, nigella, and fenugreek seeds.
2
Phase 2
Add the ginger-garlic paste and saute until fragrant, about 1 minute.
3
Phase 3
Whisk the yogurt with the red chili powder and salt, then stir it in on low heat until the sauce thickens.
4
Phase 4
Add 1/2 cup water and simmer for 5 minutes, then add the paneer and simmer 5 minutes more.
5
Phase 5
Cook until the paneer is coated in the thick gravy and serve with roti or paratha.