Achari Paneer Recipe - Achari Paneer Dry Recipe

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Achari paneer is nothing but paneer cooked in pickling spices. The flavours are much more intense and the taste is so delicious. This is a dry version of achari paneer, will soon share a gravy version of it..

I used paneer to make this, you can use potatoes as well, or even mixed veggies..Will share all the recipes soon..

Hope you will give this a try and let me know how it turns out for you..

Preparation Time : 10 mins

Cooking Time : 15 mins

Serves: 4

Ingredients:

Paneer – 300 grams cubed

Yogurt / Curd – 1 cup

Turmeric Powder / Manjal Podi – 1 tsp

Lemon Juice – 2 tsp

Salt to taste

Asafoetida / Hing / Kaya Podi – 1/4 tsp

Oil – 3 to 4 tblspn

Coriander leaves a handful finely chopped

For Roasting & Crushing:

Mustard Seeds / Kaduku – 1 tsp

Cumin Seeds / Jeerakam – 1 tsp

Nigella Seeds / Kalonji – 1 tsp

Fennel Seeds / Saunf / Sombu – 1 tsp

Coriander Seeds / Whole Daniya – 1 tsp

Dry Red Chillies – 3 to 4

Fenugreek Seeds / Methi / Vendayam – 1/4 tsp

Method:

I soaked paneer in warm water for 15 mins to make it get soft. Now take curd, turmeric powder, lemon juice, salt in a bowl and mix well. Add paneer in and mix well. Set aside for 5 mins.

Now take the roasting spices, except dry red chillies..Take it in a dry pan and roast them on low heat till it gets toasted. Remove it to a plate and cool it down.

Now take this in a blender or use a mortar and pestle to crush them roughly. Set aside.

Heat oil in a pan, add in chillies and fry them, remove them to a plate and cool it, then break it into small pieces. Set aside.

Now in the same oil, add a pinch of asafoetida and the paneer and toss them well in oil. Fry them on medium high heat till the paneer gets a nice colour.

Now add in the achari spices and broken chillies. Mix well.

Add in coriander leaves and mix well.

Serve.