Paneer Achaari:

Paneer Achaari
Paneer Achaari
Paneer Achaari
Paneer Achaari
Paneer Achaari

Paneer Achaari

250 grams paneer (Indian cottage cheese), cut into cubes
2 tablespoons mustard oil (or any cooking oil of your choice)
1 teaspoon cumin seeds
1 large onion, finely chopped
1 tablespoon ginger-garlic paste
2 green chilies, slit (adjust to spice preference)
1/2 cup tomato puree
1 tablespoon achaari masala (pickle spice blend)
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder (adjust to spice preference)
1/2 teaspoon garam masala
1 tablespoon yogurt (curd)
Salt to taste
Fresh coriander leaves for garnish

Heat mustard oil in a pan until it reaches its smoking point. Turn off the heat and let it cool for a minute. This step helps to remove the strong pungent smell of raw mustard oil.
In the same pan, reheat the oil over medium heat. Add cumin seeds and let them splutter.
Add the finely chopped onion and sauté until it turns golden brown.
Stir in the ginger-garlic paste and slit green chilies. Cook for a minute until the raw aroma disappears.
Add the tomato puree and cook until the oil starts to separate from the tomatoes.
Now, add the achaari masala, turmeric powder, red chili powder, and garam masala. Mix well and cook for a couple of minutes to enhance the flavors.
Lower the heat and add the yogurt (curd) to the masala. Mix it quickly to avoid curdling.
Gently add the paneer cubes to the masala, ensuring they are coated evenly with the flavorful spices.
Season with salt and simmer the paneer achaari on low heat for a few more minutes, allowing the flavors to infuse into the paneer.
Once the paneer is well-coated with the masala and has absorbed the flavors, turn off the heat.


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