Achari Paneer Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add fennel seeds, mustard seeds, fenugreek seeds, and nigella seeds. Cook until the seeds start to crackle.
• STEP 2.Add chopped onions and cook until they turn golden brown.
• STEP 3.Add ginger-garlic paste and cook until the raw smell disappears.
• STEP 4.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and the spices are well combined.
• STEP 5.Add paneer cubes and mix gently to coat them with the gravy. Cook for 2-3 minutes.
• STEP 6.Garnish with fresh coriander leaves and serve hot with naan, roti, or rice.

Cooking Tips

• You can adjust the spice level by adding more or less red chili powder.
• For a creamier texture, you can add a tablespoon of cream or yogurt to the gravy.
• If you don't have paneer, you can substitute it with tofu or cottage cheese.

Storage and Serving

• Store any leftover achari paneer in an airtight container in the refrigerator for up to 3 days.
• To reheat, transfer the paneer to a microwave-safe dish and heat in the microwave until heated through, stirring occasionally.
• Serve the achari paneer as a main dish with naan, roti, or rice, or as a side dish with other Indian curries.