Achari Paneer Recipe
Achari Paneer is an Indian pot cheese curry made up of spices for marinades. Slightly tangy and filled with flavor, this curry goes great with Indian bread.
¼ cup mustard oil
▢1 cup onion (finely chopped)
▢2 teaspoon garlic ginger paste
▢203 Green bell pepper (cut in half)
▢½ cup tomato (grated)
▢½ cup yogurt (beat with 1 tablespoon maida)
▢2 tablespoons of Achari Masala
▢2 teaspoon coriander seeds (puree)
▢2 teaspoons of Kashmiri red flavorer
▢2 teaspoon dried mango powder
▢Salt to taste
▢400 g Paneer (diced)
▢½ cup peas
▢½ cup Capsicum (diced)
▢2 c. Masala pickled mango with oil
▢2 tablespoons of Kasuri Methi
▢2 tablespoons of juice
1.Heat mustard oil during a skillet.
2.When the oil is hot, add the onions and saute until golden brown.
3.Add ginger and garlic paste and green chilies, saute until the onions turn brown.
4.Add the tomatoes and cook for 3-4 minutes.
5.Now add the whipped yogurt with maida and cook for an additional 2-3 minutes.
6.Add the achari masala, crushed coriander seeds, red flavorer , dried mango powder and salt and fry until the oil starts to break away the edges of the pan.
7.Add 1 cup of water and convey the curry to a boil.
8.Now add the paneer, peas and peppers and cook for 4 to five minutes.
9.Add masala pickled mango with oil, kasuri methi and juice , mix well.