Achaari Paneer


    Paneer – 250 grams cube

    Fried onions – ½ cup

    Tomato paste or puree – 2 tablespoon or Ύ cup respectively

    Ginger Garlic paste – ½ teaspoon

    Curry leaves – 8-10 nos.

    Fenugreek seeds – Ό teaspoon

    Coriander seeds – ½ teaspoon

    Mustard seeds – ½ teaspoon

    Cumin seeds – ½ teaspoon

    Kalonji / Nigella seeds – Ό teaspoon

    Fennel seeds – ½ teaspoon

    Red chili powder – 1 teaspoonful

    Turmeric powder – Ό teaspoon

    Cumin Powder – ½ teaspoon

    Coriander powder – ½ teaspoon

    Garam masala powder – Ό teaspoon

    Salt – to taste

    Coriander leaves – for garnish

    Oil – 2-3 tablespoons

    Water – as required


     Make a paste out of the fried onions and tomato paste or puree and set aside. Heat oil in a deep pan.  Add the whole seeds and the curry leaves. Let them splutter. Now add the ginger garlic paste and the prepared onion and tomato paste. Add in the dry spices and sautι for a couple of minutes. Add some water so that the gravy doesn’t stick to the bottom of the pan. Adjust the consistency of the gravy with water. Stir on medium heat until oil floats on top of the gravy. Add the paneer cubes and cover the pan and simmer on low for 5-7 minutes. Garnish with coriander leaves, serve hot with rice or chapatti.