- Prep Time: 30 minutes
- Cook Time: 30 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Paneer | 250 grams |
| Ghee or Oil | As needed |
| Mango Pickle (with spices) | 2 tablespoons |
| Onions (grated) | 2 |
| Ginger Garlic Paste | 1 tablespoon |
| Red Chili Powder | 1/2 tablespoon |
| Turmeric Powder | 1/2 teaspoon |
| Cumin Powder | 1/2 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Celery | 1 teaspoon |
| Fennel | 1 teaspoon |
| Water | As needed |
| Green Capsicum | 1 (chopped) |
| Tomato Puree | 1 cup |
| Kasuri Methi | 1 teaspoon |
| Salt | To taste |
| Fresh Coriander | A few sprigs (finely chopped) |
Instructions
To prepare Spicy Pickled Paneer, start by heating ghee in a pan over medium heat. Add the grated onions and sauté them until they become golden brown, releasing their sweet aroma. In a mixer, combine the mango pickle, ginger garlic paste, red chili powder, turmeric powder, cumin powder, and garam masala. Add a splash of water to facilitate blending, then grind to a smooth paste.
Next, in another pan, heat some oil and toss in the celery and fennel seeds. Sauté these for about two minutes until fragrant. Incorporate the ground spice mixture and cook for an additional two minutes, stirring occasionally. After this, add the chopped capsicum, mix well, and allow it to sauté for three to four minutes until slightly tender.
Once the capsicum has softened, pour in the tomato puree along with some water. Cover the pan and let it simmer for five to seven minutes, allowing the flavors to meld together beautifully. Afterward, gently fold in the paneer cubes, kasuri methi, and salt. Stir well and cook for another two to three minutes, ensuring the paneer absorbs all the spicy goodness.
Finally, turn off the heat and garnish with fresh coriander. Serve your Achari Paneer with Dal Fry, Phulka, and Cumin Rice for a delightful and fulfilling meal that captures the essence of North Indian cuisine. Enjoy!