Achari Paneer

Achari Paneer

Fixings

14oz paneer cut in ½ inch shapes (paneer you can find in Indian supermarket)

1 teaspoon salt

1/8 teaspoon turmeric (haldi)

1/4 cup yogurt (dahi)

2 tablespoons olive oil

4 entire red chilies Sabut lal mirch)

Spot 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 dark pepper

1/2 teaspoon fennel seeds (saunf)

1 ½ cup child spinach leaves (palak)

Technique

Blend paneer, yogurt, turmeric and salt. Put away.

In a griddle over medium hotness, dry dish nigella, coriander seeds, fenugreek seeds, fennel seeds, and dark pepper for 1-2 minutes. Seeds will become hazier in shading and emit a wonderful smell.

Squash the cooked seeds utilizing a mortar or moving pin. Put away.

Add oil to a similar skillet, at low-medium hotness. Broil red chilies till they turn a hazier shading. Eliminate from skillet and break every one into 2-3 pieces.

Increment to medium hotness; add asafetida, trailed by paneer combination. Pan sear for 3-4 minutes until a large portion of the dampness has dissipated. Try not to overcook the paneer as it will become dry.The yogurt ought to cover the paneer pleasantly so it stays sodden. Switch off the hotness.

Add every one of the dry flavors and blend well.

Serve warm achari paneer over a bed of spinach leaves.

Achari Paneer VIDEO