Achari Paneer
Achari Paneer is flavorful, healthy and high in
protein. Paneer is an Indian cheese, also known as chenna. Achari
paneer is very versatile and can be served as an appetizer or as an
accompaniment to a main course.
This recipe will serve 8.
Ingredients
§ 14oz paneer cut in ½ inch cubes (paneer you can
find in Indian grocery store)
§ 1 teaspoon salt
§ 1/8 teaspoon turmeric (haldi)
§ 1/4 cup yogurt (dahi)
§ 2 tablespoons olive oil
§ 4 whole red chilies Sabut lal mirch)
§ Pinch of asafetida (hing)
§ 1/4 teaspoon nigella (onion seeds or kalonji)
§ 1 teaspoons coriander seeds (dhania)
§ 1/4 teaspoon fenugreek seeds (mathi)
§ 1/2 teaspoon black pepper
§ 1/2 teaspoon fennel seeds (saunf)
§ 1 ½ cup baby spinach leaves (palak)
Method
1.
Mix paneer, yogurt, turmeric and
salt. Set aside.
2.
In a frying pan over medium heat, dry
roast nigella, coriander seeds, fenugreek seeds, fennel seeds, and black pepper
for 1-2 minutes. Seeds
will become darker in color and give off a beautiful aroma.
3.
Crush the roasted seeds using a
mortar or rolling pin. Set aside.
4.
Add oil to the same pan, at
low-medium heat. Roast red chilies till they turn a darker color.
Remove from pan and break each one into 2-3 pieces.
5.
Increase to medium heat; add
asafetida, followed by paneer mixture. Stir fry for 3-4 minutes
until most of the moisture has evaporated. Do not overcook the paneer
as it will become dry.The yogurt should
coat the paneer nicely so it remains moist. Turn off the heat.
6.
Add all the dry spices and
mix well.
7.
Serve warm achari paneer over a
bed of spinach leaves.
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