Achari Paneer

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Servings: 6-8

Ingredients: 

• 1 tablespoon fennel seeds 

• 1 tablespoon onion seeds

• 1 tablespoon cumin seeds 

• 1 tablespoon coriander seeds

• 1 teaspoon fenugreek seeds 

• 6-7 dried red chillies 

• 15-20 cashew nuts 

• 2 cups yogurt 

• 1 and a half tablespoons of chickpea flour (besan) 

• 2-3 green chillies 

• 2 inch fresh ginger chopped 

• 2 tablespoons tomato paste 

• 1 cup tomato sauce 

• 1 teaspoon turmeric powder 

• 1 tablespoon dried fenugreek 

• 800 grams cubed paneer 

• 1/4 cup cream 

• A pinch of asafoetida

• 4 tablespoons mustard oil 

• Salt to taste

Instructions:

1. Dry-roast the fennel seeds, onion seeds, cumin seeds, coriander seeds, fenugreek seeds and dried red chillies until fragrant and transfer to a blender or food processor. Pulse until a coarse ground powder forms. Keep aside.

2. In the same blender or food processor, add the cashews and pulse until a smooth powder forms.

3. In a separate bowl, beat the yogurt and chickpea flour and set aside.

4. Grind the green chillies and ginger to a smooth paste.

5. Heat a large skillet over low heat and add the oil, asafoetida and the ginger-chillies paste and sauté for a few minutes. Add the tomato paste and tomato sauce and cook until the oil separates. Add salt, turmeric, cashew powder, the yogurt-chickpea flour mixture and ¾ of the ground masala and stir. Once the sauce starts bubbling, add the cubed paneer, dried fenugreek, and cream. 

6. Bring the sauce to a gentle boil and if it seems too thick for your liking, stir in milk or water to thin. Once the sauce is at your desired consistency, remove from the heat and sprinkle the remaining ground masala on top.

7. Serve with methi roti, tandoori roti or a simple roti.