RECIPE:
Traditional Treat: Achari Paneer
A zesty dish that instantly reminds you of your favorite restaurant back home. Now bring that flavor here in your home. Chef Sanjay Patel shows how.
(Above): Achari Paneer. [Photo: Amar D. Gupta | Siliconeer]
Ingredients:
• 1 lb cubed paneer
• ½ cup oil
• 4 tsp fennel seeds
• 2 tsp black mustard seeds
• 1 tsp fenugreek seeds
• ½ tsp nigella seeds (Kalonji)
• 1 tsp garlic-ginger paste
• 2 tsp jeera (cumin seeds)
• 4 ground onions
• 8 chopped green chilies
• 2 tsp turmeric
• 3 tsp ginger paste
• 1 cup whipped yogurt
• 3 tsp dry mango powder (amchur)
• 2 tsp red chili powder (Kashmiri mirch)
• 2 tsp sugar
• salt to taste
Method:
Heat oil and fry the fennel, fenugreek, nigella and cumin seeds. After 15-20 seconds, add onions and green chilies. Stir and fry until golden.
Add turmeric powder, garlic and ginger paste. Fry for a minute.
Pour in the yogurt, dry mango powder, chili powder, sugar and salt. Cook until oil separates.
Add paneer with ¾ cup water. Allow it to heat through. Adjust salt seasoning if required and serve with your favorite bread or basmati rice pilaf.
Serves four. Cook time 25 min.
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Sanjay Patel has a degree from the Culinary Institute in Birmingham, U.K., and is certified in food and hygiene. He was named 1996 Chef of the Year by Quality Cuisine, U.K.
