How to Make Achari Paneer ?

Preparation:

1. First take the achari or pickling spices in a pan. The five pickling spices in clockwise order are:
• 1 teaspoon fennel seeds
• ¼ teaspoon fenugreek seeds (methi dana)
• ½ teaspoon nigella seeds (kalonji)
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
2. Heat the pan on a low flame and roast the spices till they are *just* fragrant. Don’t brown them or burn them.
3. Once cooled, add the spices to a small spice grinder. (You can also use a mortar and pestle if you don’t have a spice grinder.)
4. Grind to a semi-fine powder.
5. Remove the achari masala powder and set aside for later.
6. In the same grinder, add 10 to 12 cashews.
7. Grind to a fine powder. Don’t worry if some fat is removed during the grinding process; that is natural.
8. In a bowl, take 1 cup fresh whole milk curd/yogurt and whisk it till smooth. Use fresh curd and not sour curd.
9. Heat 2 tablespoons of mustard oil or sunflower oil or ghee in a pan.
If using mustard oil, then allow it to smoke before you add the spices. For any other oil or ghee, just heat it until shimmering in the pan. Then lower the flame and add 2 dry red chilies and a generous pinch of asafoetida.
TIP: If you are gluten intolerant, be sure that your asafoetida is gluten free! Many commercially available brands are processed with wheat.
10. Saute for a few seconds till the red chilies change color.
11. Then add 1.5 teaspoons ginger-green chili paste (about ½ inch ginger + 1 to 2 green chilies crushed to a paste in mortar-pestle).
12. Stir and sauté till the raw aroma of ginger goes away.
13. Then add ⅓ cup chopped tomatoes along with hing powder.
14. Stir and add the following spices:
• ¼ teaspoon turmeric powder
• ½ teaspoon red chili powder
• ½ teaspoon coriander powder (ground coriander)
• ¼ teaspoon cumin powder (optional)

15. Again stir very well and sauté the tomatoes till they soften completely and become mushy. You should also see oil releasing from the sides.
16. Now add the cashew powder or paste.
NOTE: If using store brought cashew powder, then add 2 tbsp cashew powder. Check the shelf life of the store / brought cashew powder before adding, as it can go rancid during storage.
17. On a low-medium flame, stir and sauté the mixture for 2 minutes after adding cashew powder.
18. Reserve 1 teaspoon of the ground achari masala spice mix and add the rest.
19. Stir very well. At this stage, you can also add 1 to 2 teaspoons of mango pickle masala, if you have it.
20. Add 1 to 1.5 tablespoons besan (also known as gram flour). You can swap gram flour with chickpea flour. We are adding besan so that the curd does not separate.
21. Stir the besan very well and incorporate it into the rest of the masala.
22. Keep the flame on a low and add the beaten curd. As soon as you add the curd, begin to stir the mixture quickly.
24. Continue stirring on low flame, incorporate the curd well into the rest of the masala.
25. Add salt to taste.

26. Simmer for 2 to 3 minutes on a low flame.
27. Add the paneer cubes. I recommend using 200 or 250 grams paneer chopped in cubes.
28. Cook the paneer cubes for about 20 to 30 seconds. Don’t cook for more time as then the paneer cubes can get chewy and rubbery. Switch off the heat.
29. Then add 3 tablespoons light cream or low-fat fresh cream. You can also use 1 to 2 tablespoon of whipping cream or heavy cream.
Also add ½ teaspoon crushed kasuri methi (dry fenugreek leaves) to the paneer achari gravy along with spoon of Advik pickle oil for taste inhancing.
30. Gently mix very well & Add 1 tablespoon chopped coriander leaves and 1 teaspoon chopped mint leaves. Stir.
32. While serving, sprinkle the reserved achari masala from the top and garnish with a coriander or mint sprig. Serve achari paneer with tandoori roti, chapati, naan or choice of your Indian bread.