Paneer dishes are good if the preparation is rich and bit spicy. Achari recipe is a great paneer dish where a blend of spices mixed in slightly sour curd which give a rich taste. Pickle spice in the Achari paneer gives paneer the desired spiciness and taste. This is my alltime favourite recipe
This recipe is famous note only in India but in Pakistan too and they claim that the dish is evolved from the northern province of Punjab
Cumin seeds, Mustard seeds, Fennel seeds, Kalinji and fenugreek seeds in a pan in low flame till it is very light brown(Do not make it brown by over roasting it)
Grind the above roasted mix and keep aside.
Preparation of Achari paneer
In a pan heat the oil and splutter the mustard seeds. Add 2 red chillies and saute in low flame till it is slightly dark red in colour (Again so not blacken by over cooking it.
Add onion in to it sauté till it is translucent. Add ginger and garlic paste and sauté till the raw smell is gone.
Add the turmeric and previously prepared pickled masala. In to it and add bit of oil and cook for few seconds( Do not burn or darken it).
Add paneer cubes and sauté a bit. Add curd and salt in to it and cook for a minute or two.
Garnish it with coriander and mint leaves
Achari paneer is ready and is great with naan and Rotis
If you like the taste of kasuri methi add ½ teaspoon of crushed kasuri methi just before removing the pan from the flame. Can add basen to avoid the cuddling of the curd immediately after adding the curd. Cashew powder can be added a minute before removing the pan from the flame, which is optional. To make no-garlic, no onion version of Achari paneer , instead of garlic and onion onion just add tomato and saute.
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