Achari Paneer

Paneer, also known as Indian Cheese or Chenna. Achari Paneer is not only a very healthy dish, but also it is very flavorful and rich in protein. It could be used as an Appetizer as well as an accompaniment to a main course.

Ingredients

• 250 gms Paneer (Cottage Cheese)
• 1 tbsp Mango pickle without piece
• 1/2 Capsicum, slicely chopped (Shimla Mirch)
• 1/2 tsp Dry Mango Powder powder (Aamchur Powder)
• 1/2 tsp Cumin seeds (Jeera)
• 4-5 Garlic Cloves
• 1 tsp Garam Masala  
• 1/2 tsp Kalonji (Onion seeds)
• 2 whole Red Chilies (Sabut Lal Mirch)
• 2 Onions
• 1 Green Chili
• 4 Tomatoes
• 1/3 tsp Red Chili Powder
• 1 Bay Leaf (Tej Patta)
• 4 tbsp Oil
• 1/2 tsp Mustard Seeds (Raai)
• 1/2 tsp Turmeric Powder (Haldi)
• 1 tsp Grated Ginger (Adrak)
• 1/4 tsp Black pepper powder (Kali Mirch)
• Pinch of Asafetida (Hing)
• Salt to taste

Method

1. Cut Paneer (Cottage Cheese) in medium sized cubes.
2. Grind onion, ginger, green chili, tomato and garlic all together to form a paste. Keep it aside.
3. Take 1 tbsp oil in a frying pan and put on the flame. When it heats up, turn the flame to low and add paneer cubes to it. Fry them till they turn light brown and then set them aside.
4. Take 3 tbsp oil in a pan and put it on high flame. When the oil is ready, turn the flame to low and add mustard seeds, cumin seeds, bay leaf, dry red chili kalonji and hing to it. Stir it for a while.
5. Now add Tomato-onion paste to it and turn the flame to low-medium. Cook it till the oil starts separating from the mixture.
6. Add turmeric, chili powder, garam masala, amchur powder, Mango pickle, capsicum and salt to taste. Stir it well and cook it on low-medium flame until the capsicum gets 70-75% cooked. Add some water if needed.
7. At last add paneer pieces to it. Add pepper to it and stir again.
8. If needed add some water to it. Cook on medium heat for 3-4 mins and then turn off the flame.
9. Now your Achari Paneer is ready. You can serve it as an Appetizer as well as with naan, chapati or tandoori roti. You an even serve it with rice or pulao.
10. It tastes best when served hot.

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