Achari Paneer Masala Recipe
Delve into the vibrant world of North Indian cuisine with this exquisite Achari Paneer Masala, a dish that beautifully marries the rich, creamy texture of paneer with the tantalizing tang of pickling spices. This dish not only offers a delightful explosion of flavors but also serves as a high-protein vegetarian option perfect for lunch or dinner gatherings.
Ingredients
| Ingredient | Quantity |
|---|---|
| Paneer (Homemade Cottage Cheese) | 250 grams |
| Onions (finely chopped) | 2 |
| Tomatoes | 4 |
| Green Bell Pepper (Capsicum) | 1 |
| Whole Cashews | 4 |
| Mustard Oil | 1 tablespoon |
| Green Chilli | 1 |
| Asafoetida (hing) | Pinch |
| Salt | To taste |
| Coriander (Dhania) Seeds | 1 tablespoon |
| Fennel Seeds (Saunf) | 1 tablespoon |
| Mustard Seeds | 1 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 1/2 teaspoon |
| Kashmiri Dry Red Chillies | 2 |
| Kalonji (Onion Nigella Seeds) | 1/4 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 210 |
| Protein | 12 grams |
| Carbohydrates | 15 grams |
| Dietary Fiber | 3 grams |
| Fats | 13 grams |
Preparation Time
| Activity | Time (minutes) |
|---|---|
| Preparation | 15 |
| Cooking | 15 |
| Total | 30 |
Instructions
To embark on your culinary journey with the Achari Paneer Masala, begin by soaking the cashews in hot water for approximately 15 to 20 minutes. This step not only softens the cashews but also enhances their creamy texture, perfect for blending later.
Next, dry roast the spices listed under the masala, which include coriander seeds, fennel seeds, mustard seeds, methi seeds, Kashmiri dry red chillies, kalonji, and cumin seeds. Employ a low flame and allow these spices to roast for about 5 to 10 minutes, until they release their enticing aroma, enveloping your kitchen in a warm, inviting scent. Once roasted, allow the spices to cool before grinding them into a fine powder using a mixer grinder.
While the spices are cooling, puree the green bell pepper, soaked cashews, and tomatoes together, creating a vibrant, smooth mixture that will form the base of your sauce.
In a heavy-bottomed pan, heat the mustard oil until it reaches its smoking point—a critical step that infuses the dish with a distinctive flavor. Once the oil is hot, carefully add the green chillies and a pinch of asafoetida, sautéing for about 10 to 15 seconds until the spices begin to sizzle.
Add the finely chopped onions to the pan and cook them until they turn a lovely golden brown. This caramelization process adds depth and sweetness to the dish, which balances the tangy spices perfectly. Once the onions have reached this golden hue, introduce the powdered masalas to the pan, roasting them together for an additional 15 to 20 seconds.
Next, pour in the pureed tomato and capsicum mixture, stirring well to combine. Allow this fragrant gravy to simmer, cooking until it thickens and the oil starts to separate and float on the surface—this should take about 5 to 7 minutes.
After the gravy has thickened, gently fold in the paneer cubes. Allow the paneer to cook for just 2 minutes, ensuring it absorbs the rich flavors of the masala without becoming overly soft. Once the paneer is heated through, taste and adjust the salt and seasonings to your preference.
When everything is beautifully combined, turn off the heat and transfer the Achari Paneer Masala to a serving bowl. Serve this delightful dish hot alongside freshly made phulkas or jeera rice, complemented by a side of dal fry and a refreshing boondi raita for an authentic North Indian meal that will surely impress your guests.
Enjoy the aromatic journey of flavors with this Achari Paneer Masala, a dish that epitomizes the love for food and the joy of sharing meals with loved ones.
