Ingredients: 200 grams Paneer (Homemade Cottage Cheese),1 tablespoon Sunflower Oil,2 Onion – chopped,3 cloves Garlic,1 inch Ginger,2 tablespoons Pachranga Pickle – with masala,1 teaspoon Fennel seeds (Saunf),1 teaspoon Red Chilli powder,1 teaspoon Turmeric powder (Haldi),1/2 teaspoon Coriander Powder (Dhania),1/2 teaspoon Garam masala powder,Water – as required,1-1/2 cups Homemade tomato puree,1 teaspoon Honey,Salt – to taste,1/4 cup Fresh cream,1/4 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
Time in minutes: 60 Servings: 4 Course: Lunch Diet: High Protein Vegetarian
Instructions: To begin making the Achari Paneer recipe, grind all the ingredients to be ground into a paste – onion, ginger, garlic, pachranga pickle and fennel seeds.Heat oil in a pan; add the ground paste and saute until the raw smell goes away and the oil starts separating. This will take about 3 to 4 minutes.Add the red chilli powder, turmeric powder, coriander powder and garam masala and saute into the masala. Stir in the tomato puree, salt, honey and cream. Give it a brisk boil.Finally stir in the paneer into the achari masala.You can add a little water if needed according to your preference and simmer the achari paneer masala for about 4 to 5 minutes so the flavors get combined well into the masala. Once done, garnish Achari Paneer with Kasuri Methi leaves, check the taste and adjust the salt and spices accordingly and serve.Serve Achari Paneer with Whole Wheat Lachha Paratha or Jeera Rice ,Lauki Raita and Apple Mawa Kheer for a weekend lunch.