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Paneer AchaariPaneer Achaari

Chef

:Roopa Gulati

Recipe Servings

:4

Recipe Cook Time

:25 Minutes
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Chunks of cottage cheese tossed in finger licking achaari spices, yogurt and a pinch of sugar.

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Ingredients

  • 1/2 kg cubed paneer

    100 ml oil

    4 tsp fennel seeds (saunf)

    2 tsp black mustard seeds (sai)

    1 tsp fenugreek seeds (methi daana)

    1/2 tsp nigella seeds (onion seeds - Kalonji)

    1 tsp garlic-ginger paste

    2 tsp zeera (cumin seeds)

    4 ground onions

    8 chopped green chillies

    2 tsp turmeric

    3 tsp ginger paste

    200 ml whipped curd

    3 tsp dry mango powder

    2 tsp kashmiri mirch

    2 tsp sugar

Method

Heat the oil and fry the fennel, fenugreek, nigella and cumin seeds.

After 15-20 seconds, add onions and green chillies. Stir and fry until golden.

Add turmeric powder, garlic and ginger paste. Fry for a minute.

Pour in the yoghurt, dry mango powder, chilli powder, sugar and salt.

Cook until oil separates.

Add paneer with about 150 ml water. Allow it to heat through. Season and serve.

Key Ingredients: Cottage Cheese, Sugar, Raw Mango Powder, Yogurt, Ginger, Garlic, Vegetable Oil, Fennel, Mustard Seeds, Onion Seeds, Cumin Seeds, Fenugreek Seeds, Green Chillies, Turmeric, Kashmiri Mirch, Onion


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