Last evening, we had a bad experience with food in a local restaurant, and my kids were disappointed. So, I had to make something good to cheer them up. Finally, I made a slightly tangy and spicy Paneer Achari with Laccha Paratha.
So, coming back to my Achari Paneer recipe, if you love pickles, then you will love this paneer recipe. Slightly tangy and spicy, this paneer recipe is robust in flavor. Here, I am making my Paneer gravy with my homemade Achari masala.
Making of Achari Masala
Kashmiri chilli - 8-10 Coriander seeds- 2 tablespoons Methi /fenugreek seeds-1 tablespoon Kalonji seeds-1 tablespoon Mustard seeds-1 tablespoon Saunf -2 tablespoons Amchoor powder-1 tablespoon Salt -1 teaspoon Dry roast all the spices other then Amchoor powder on a slow flame. Make a powder out of it. Mix Amchoor powder and salt. Your Achari masala is ready. Please keep it in an airtight jar. Cut around 200 grams of paneer into your desired shape and grill it. If you don’t want to grill it, that’s also fine.
Making of Achari Gravy
Ingredients-
Onion- 2, big, finely chopped Tomato -1, medium size, finely chopped Ginger -Garlic paste- 1 tablespoon Kashmiri chilli powder- 1 tablespoon Fresh green chili/red chilli-2-3, slit lengthwise Dahi /yogurt -2 tablespoons Maida -1 tablespoon Kasoori methi -1 tablespoon Bay leaf -2 Oil from mango pickle- 2 tablespoons Cilantro - for garnishing Salt -according to taste. Turmeric- 1 teaspoon Mustard oil/your choice of oil two tablespoons
Method
Heat a heavy bottom pan. Add oil. Heat it. Add onion. Saute it. Add bay leaf. Add ginger-garlic paste. Saute for 2 minutes. Add tomato. Saute till it mixes nicely like a paste. Add turmeric and chili powder. Add two tablespoons of your homemade Achari Masala. Mix maida and dahi together. Add the dahi mixture to the pan. Saute for a minute or two. Mix oil from Achari masala. Add kasoori methi. Add paneer pieces. Mix nicely. Adjust the seasoning. Paneer Achari is ready to serve.
