You are here

Aachari Paneer Masala

superveggiedelight's picture
Ingredients
  Cottage cheese/Cream fruit 2 Cup (32 tbs)
  Thick yogurt 1⁄4 Cup (4 tbs)
  Salt 2 Teaspoon (use as per taste)
  Brown sugar 1 Teaspoon (use as per taste)
  Turmeric powder 1 Teaspoon
  Panch phoran whole spice mix 1 Tablespoon (mustard, cumin, nigella seeds, fenugreek and fennel)
  Onion 2 Cup (32 tbs)
  Tomato 2 Cup (32 tbs)
  Oil 1 Tablespoon
  Clarified butter 2 Teaspoon (ghee)
  Whole dry red chilies 3 Medium
  Ginger garlic paste 1 Teaspoon
Directions

GETTING READY
1. Chop onion and tomato roughly into thin slices.

MAKING
2. In a bowl, mix thick yogurt, salt, brown sugar, turmeric powder and pickle.
3. Mix paneer well into the mixture to coat well and if desired marinate for about 1/2 an hour.
4. In a non-stick pan dry roast panch phoran spice mix - mustard, cumin, fenugreek, fennel and nigella seeds on low heat shaking from time to time and crush them in mortar and pestle.
5. In a pan add oil and ghee whole dry red chilies, panch phoran spices, chopped onion, and turmeric powder and give a good stir.
6. Let it cook, then add the ginger garlic paste and salt to taste and keep stirring from time to time without letting the onions overcook.
7. Then add the tomatoes and let it cook with lid until tomatoes turn mushy.
8. Add paprika powder, garam masala and give a good stir.
9. Add marinated paneer into it along followed by any leftover mixture in the bowl after diluting with water.
10. Let it cook for a while until well heated or till water evaporates if wanting to have it dry.

SERVING
11. Serve with a garnish of chopped cilantro with rice or rotis.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Punjabi
Course: 
Main Dish
Method: 
Saute
Dish: 
Curry
Ingredient: 
Paneer
Preparation Time: 
35 Minutes
Cook Time: 
25 Minutes
Ready In: 
60 Minutes
Servings: 
4
Subtitle: 
Pickly Indian Paneer Masala

Rate It

Your rating: None
3.983335
Average: 4 (3 votes)