Achari Paneer (Dhaba-Style)

Method8 steps · about 40 min

1. 1

   Step 1: In a small dry pan over medium heat, roast the two teaspoons fennel seeds, teaspoon cumin seeds (1 teaspoon), half teaspoon mustard seeds and two dried Kashmiri chilies for three to four minutes, stirring until fragrant without burning. Grind finely and set the prepared spice mix aside.

   Dry-roast achari spices before grinding · 4 minUses 2 teaspoons fennel seeds · 1 teaspoon cumin seeds · ½ teaspoon mustard seeds · 2 whole Kashmiri red chilies (dried)

2. 2

   Step 2: Heat the two teaspoons saute mustard oil in a large pan over medium heat. When it just begins to smoke, lower the heat before adding the quarter teaspoon saute turmeric (¼ teaspoon) and quarter teaspoon saute chili powder. Add the cubed quarter onion and both half bell peppers; cook for one to two minutes.

   Uses 2 teaspoons oil (I used mustard oil) · ¼ teaspoon turmeric · ¼ teaspoon Kashmiri red chili powder · Cubed quarter of one large red onion · ½ of a large green bell pepper (cut into cubes) · ½ of a large red bell pepper (cut into cubes)

3. 3

   Step 3: Add the 340 grams cubed paneer and cook two minutes more; total paneer/vegetable saute is only three to four minutes. Transfer this prepared paneer-vegetable mixture to a plate.

   Brief paneer saute before reserving · 2 minUses Briefly sauteed cubed onion and bell peppers · 340 grams paneer (cut into cubes)

4. 4

   Step 4: In the same pan, heat the separate two tablespoons mustard oil until it just begins to smoke, then lower the heat and wait briefly before adding the half teaspoon sauce cumin seeds and quarter teaspoon kalonji. Let the seeds sizzle.

   Uses 2 tablespoons mustard oil · ½ teaspoon cumin seeds · ¼ teaspoon kalonji

5. 5

   Step 5: Add the finely chopped remaining threequarters onion and one to two sliced green chilies. Cook two to three minutes until translucent, then add the tablespoon ginger-garlic paste (1 tablespoon) and cook one minute more.

   Uses Tempered sauce oil and seeds · Finely chopped remaining threequarters red onion · 1-2 green chilies (sliced, adjust to taste) · 1 tablespoon ginger garlic paste

6. 6

   Step 6: Add the two pureed tomatoes and tablespoon tomato paste (1 tablespoon). Cook five to six minutes until softened. Lower the heat, add the half cup whisked plain yogurt at room temperature, and stir continuously for one minute.

   Cook tomato base before yogurt addition · 6 minUses Sauteed sauce onion-chili-ginger base · 2 medium tomatoes (pureed) · 1 tablespoon tomato paste · ½ cup yogurt (I used plain whole milk yogurt, make sure to whisk it and it should be at room temperature)

7. 7

   Step 7: Add two-and-a-quarter teaspoons of the prepared achari spice mix, the separate quarter teaspoon sauce turmeric, half teaspoon sauce chili powder and teaspoon ground coriander (1 teaspoon). Add salt (to taste) to taste, about threequarters to one teaspoon; reserve any extra prepared spice mix.

   Uses Cooked tomato-yogurt sauce base · 2 1/4 teaspoons prepared achari spice mix; reserve remaining batch · 1/4 teaspoon turmeric for curry sauce · ½ teaspoon Kashmiri red chili powder · 1 teaspoon coriander powder · Salt to taste, up to listed teaspoon

8. 8

   Step 8: Cook the spiced sauce one minute, add the third cup water (⅓ cup) and stir for thirty seconds. Return the prepared paneer and vegetables and cook two to three minutes. Finish with the quarter teaspoon garam masala and tablespoon chopped cilantro (1 tablespoon). Add the optional one to two tablespoons cream if desired. Serve hot with separately prepared roti or naan.

   Final paneer simmer after return to sauce · 3 minUses Spiced tomato-yogurt sauce · ⅓ cup water · Reserved sauteed paneer and vegetables · ¼ teaspoon garam masala · 1 tablespoon cilantro (chopped, to garnish) · 1–2 tablespoons cream, optional, to finish