Achari Paneer

Contains: dairy

• Asafoetida (hing)

  1 g

• Coriander leaves

  chopped

  5 g

• Coriander powder

  4 g

• Cumin seeds

  3 g

• Curd

  whisked

  180 g

• Fennel seeds

  4 g

• Fenugreek seeds

  1 g

• Green chilli

  slit

  5 g

• Mustard seeds

  3 g

• Nigella seeds

  2 g

• Oil

  30 ml

• Paneer

  cubed

  200 g

• Red chili powder

  3 g

• Salt

  to taste

• Turmeric powder

  2 g

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Method

1. 1Dry roast fennel, mustard, nigella, cumin and fenugreek seeds, then coarsely crush.
2. 2Whisk yogurt smooth and keep aside.
3. 3Heat oil and add the crushed achari spice blend until it sizzles.
4. 4Add slit green chilli and asafoetida.
5. 5Stir in turmeric, chilli powder and coriander powder on low heat.
6. 6Pour in the whisked yogurt slowly, stirring to keep it from splitting.
7. 7Cook until the gravy thickens and turns glossy.
8. 8Add paneer cubes with a splash of water and simmer 5 minutes.
9. 9Season with salt, finish with coriander and serve hot.