Achari paneer recipe | Spicy paneer gravy recipe

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Grind the red chilies, coriander seeds, fennel seeds, cumin seeds, mustard seeds and methi seeds into a fine powder. Set the spice blend aside.
2. Purée the tomatoes and capsicum and set aside.
3. Heat the oil in a pan and add the kalonji seeds. When they splutter, add the asafoetida, then the chopped onions. Sauté until golden.
4. Add the ginger garlic paste and sauté for about a minute, until the raw smell goes away. Lower the heat, stir in the spice blend and sauté for 1–2 minutes on low heat until aromatic, without burning.
5. Pour in the tomato and capsicum purée and cook until thick and aromatic. Stir in the chilli powder, salt, turmeric and sugar, and sauté for 2 minutes.
6. Turn the heat to low. Stir in half of the curd, mix well, then stir in the rest until fully incorporated. Cook until the masala is thick and leaves the sides of the pan.
7. Stir in the water and cook until the gravy thickens and traces of oil show on top.
8. Add the paneer cubes and ginger julienne. Cover and cook on low heat for 2 minutes. Taste and adjust the salt. If you like, stir in the pickle or lemon juice.
9. Transfer to a serving bowl, garnish with coriander leaves and serve hot with basmati rice, tandoori roti or jeera rice.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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