Achari Paneer
Masala
Masala
- 1 tsp fennel seeds/saunf
- 1 tsp cumin seeds/jeera
- 1 tsp mustard seeds/rai or sarson
- ½ tsp nigella seeds/kalonji
- ¼ tsp fenugreek seeds/methi dana
other ingredients:
- 200 to 250 grams paneer, choppped in cubes or squares
- 1 cup fresh whole milk curd, 240 grams
- 1.5 tsp ginger-green chili paste or ½ inch ginger + 1 or 2 green chilies
- 2 dry red chilies
- a generous pinch of asafoetida/hing
- 1 medium tomato, chopped about ⅓ cup tightly packed chopped tomatoes, 75 to 80 grams of tomatoes
- 10 to 12 cashews or 2 tbsp cashews or 2 tbsp cashew powder
- ¼ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp coriander powder
- ¼ tsp cumin powder (optional)
- 1 or 2 tsp of mango pickle masala (optional)
- 1 to 1.5 tbsp besan
- ½ tsp kasuri methi/dry fenugreek leaves
- 3 tbsp low fat cream
- 2 tbsp rice bran oil or sunflower oil or mustard oil or ghee
- 1 tbsp chopped coriander leaves
- 1 tsp chopped mint leaves
- salt as required
Roast the masala and keep it aside
Add besan to the curd and make a good paste by stirring a lot.
You can skip the cream garnishing part
