14 Ounce, cut into ½ inch cubes (Can Be Found In Indian Grocery Store)
1⁄4 Cup (4 tbs)
Whole red chilies
1⁄4 Teaspoon (Onion Seeds Or Kalonji)
Baby spinach leaves
1 1⁄2 Cup (24 tbs)
1. In a bowl, mix together the paneer, yogurt, turmeric and salt; set aside.
2. In a frying pan over medium heat, dry roast the nigella, coriander seeds, fenugreek seeds, fennel seeds, and black pepper for about 2 minutes or until seeds become darker in color and give a beautiful aroma.
3. Crush the roasted seeds using a mortar or rolling pin and set aside.
4. Add oil to the same pan, at low-medium heat and roast red chilies until they turn a darker color; remove from pan and break each one into 2 or 3 pieces.
5. Increase the heat to medium; add asafetida, followed by paneer mixture.
6. Stir-fry for about 3 to 4 minutes until most of the moisture has evaporated and the yogurt should coat the paneer nicely; do not overcook the paneer as it will become dry. Turn off the heat.
7. Add all the dry spices and mix well.
8. Serve warm over a bed of spinach leaves as a side dish.
Achari paneer can be made in advance and refrigerated up to a week. However, it tastes best when served warm.
Chef Manjula cooks an Indian curry dish with paneer or otherwise known as cottage Cheese. This is a treat for all Indian cuisine fans and those looking for an authentic Indian curry dish. The chef starts off with a detailed introduction about paneer and its culinary uses. The dish is prepared with utmost care keeping with measured ingredients and a step by step cooking method. It’s a delectable curry to be enjoyed with Indian bread.