Hi all, I came across this recipe from a famous chef and decided to make it for my son celebrating his birthday. I did not have all the ingredients needed but that made me improvise and add my own touch to it so in the end, it all came out well. So here it goes
PICKLED PANEER ( ACHARI PANEER)
Pickled Paneer ( Achari Paneer)
INGREDIENTS
Paneer: Cut into triangles ( 1 Cup)
Onion: 1 Medium finely chopped
Tomato: 1 medium
Cashews: 10-12
Green Chilli: 1 or 2 slit
Ginger: 1 Tbsp
Garlic: 1 Tbsp
Pickle of your choice ( I used Green chilli pickle): 1 Tbsp
SPICES
Jeera: 1 Tsp
Dhania ( Coriander) seeds: 1/2 Tsp
Mustard seeds: 1 Tsp
Bay Leaf: 1
Fennel seeds: 1 Tsp
Turmeric Powder: 1/2 Tsp
Kashmiri Red chilli Powder: 1 Tsp
Jeera-Dhania Powder: 1 Tsp
Salt as required
Oil : 1 Tbsp
Water as required
Crushed Kasoori Methi ( 1/2 Tsp) and freshly chopped cilantro for garnish.
MAKING
In a pan or kadai, add 1 Tbsp oil, add the Bay leaf, Fennel seeds, Jeera, Mustard seeds and Coriander seeds. saute it for a minute before adding in the finely chopped onion. Saute it well until the onion turns golden brown and the raw smell is gone. Add in the chopped garlic, ginger and the slit green chilli. Saute it well for a couple of minutes in medium flame. If you think the spices will burn add in 1-2 tbsp water to prevent it from burning.
Meanwhile grind the tomatoes and the cashews into a nice semi-liquid paste using a little bit of water if needed and add it to the onion spice mix above. Saute it for a couple of minutes before adding in the Turmeric, Red chilli, Jeera-Dhania powders and required salt. Allow it to cook well, until the mixture thickens a bit.
Add about 1/4th cup water to it and allow it to cook . After a couple of minutes add in the sliced paneer into it. Mix it well. After a few minutes, add 1 Tbsp of chopped Pickle (Achar) into the paneer gravy and cook for at least 8-10 minutes in low flame.
Finally garnish with crushed kasoori methi and freshly chopped Cilantro.
Delicious Achari Paneer is ready to eat as a side with roti's/Naan/Paratha or even rice.
TIPS/VARIATIONS
You could use mustard oil for distinct taste, I used Peanut oil or you could use normal everyday cooking oil.
The recipe required Kalonji seeds , since i didn't have it, I used Coriander seeds
The pickle you use is important, I used Green chilli pickle, you could use mixed veg pickle or mango pickle. Do not use lemon or lime pickle is my suggestion.
