Indian
Indian - Regional Mains
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
- • 400g paneer, cubed
- • 3 tbsp mustard oil
- • 1 tsp fennel seeds
- • 1 tsp black mustard seeds
- • 1/2 tsp nigella seeds
- • 1 large onion, thinly sliced
- • 1 tbsp ginger-garlic paste
- • 1/2 cup whisked yogurt
- • 2 tsp Kashmiri chili powder
Preparation Steps
1
Phase 1
Heat mustard oil to smoking, cool slightly, then crackle the mustard, fennel, and nigella seeds.
2
Phase 2
Add the onion and cook until golden, then stir in the ginger-garlic paste until fragrant.
3
Phase 3
Whisk the Kashmiri chili powder and salt into the yogurt and add to the pan, stirring continuously so it does not split.
4
Phase 4
Cook the masala 5 minutes until the oil separates, then gently fold in the paneer cubes.
5
Phase 5
Cover and rest 5 minutes off the heat so the paneer soaks up the pickle spices; serve with paratha.