Garam Masala Tuesdays: Achaari Paner
 
 
Author:
Cuisine: indian
Serves: serves 5
Ingredients
  • 1 tsp ground turmeric
  • 1 tsp chilli powder
  • 350 gm Paneer
  • 1-2 tbsp vegetable oil
  • 2½ tsp aniseeds
  • 1 tsp fenugreek seeds
  • 1 tsp mustard seeds
  • ½ tsp kalonji (nigella) seeds
  • 1 tsp cumin seeds
  • 3 onions, finely chopped
  • 6-8 green chillies, finely chopped (the recipe calls for deseeding- but I did not)
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 cup natural yogurt, whisked
  • 1½ tsp amchoor (amchoor is a powder made from dried unripe green mangoes and can be found in Asian stores)
  • ¾ tsp garam masala
  • 2 large green bell peppers, cut into bite-sized pieces
  • 1-2 tbsp kasoori methi, crushed
  • Salt, to taste
  • 2-3 green chillies, slit in half lenthwise (and de-seeded), to garnish
Instructions
  1. Mix 2 tbsp water with half the turmeric and chilli powder.
  2. Cut the paneer into 2 inch cubes and with a sharp knife score them all over lightly. Pour the turmeric mixture on top and mix gently to coat the pieces all over. Season and set aside for 10 minutes.
  3. Heat 1 tbsp oil in a heavy based pan over medium heat. Add the whole spices and stir-fry for 1 minute, or until they start to splutter.
  4. Add the onions and chillies and cook for about 5 minutes. Onions would turn light brown.
  5. Add the ginger and garlic pastes and the remaining turmeric and stir-fry for about 1 minute.
  6. Add in the yoghurt, and still stirring, mix in the amchoor and garam masala. Season with salt. Add in the crushed kasoori methi and mix.
  7. Reduce heat to low and cook for 2 minutes, reducing the moisture a little, but it should still be liquidy.
  8. Add the marinated paneer and the bell peppers. Cook for another 3 minutes. Serve hot, garnished with the green chillies.
  9. *Update*
  10. Once the dish was done, I heated about a few tbsp mustard oil to smoking hot and added to the cooked paneer, immediately covering it and leaving covered for a few minutes. There was still some mustard oil left in the pan, so I heated it again and added some red chilli powder and after sautering the powder for a few seconds added it to the dish. The smoking hot mustard oil gives the whole dish an authentic pickle taste and the added heat is always welcome in an Indian household.
Recipe by The Novice Housewife at https://novicehousewife.com/2011/08/31/garam-masala-tuesdays-achaari-paner/