Indian Achari Paneer
|Paneer||14 Ounce, cut into ½ inch cubes (Can Be Found In Indian Grocery Store)|
|Yogurt||1⁄4 Cup (4 tbs)|
|Olive oil||2 Tablespoon|
|Whole red chilies||4|
|Nigella seeds||1⁄4 Teaspoon (Onion Seeds Or Kalonji)|
|Coriander seeds||1 Teaspoon|
|Fenugreek seeds||1⁄4 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Fennel seeds||1⁄2 Teaspoon|
|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.