Achari Paneer

Yet another tasty paneer preparation, I learnt this recipe from Suchismita di of our lovable culinary lovers' community on orkut-Ranna Banna. This recipe is also very fast and easy to make, and tastes a bit different from the more popular paneer recipes. While some of the ingredients are common, the difference of this recipe lies in the spices that are used. However, I did not follow the exact recipe provided by Suchismita di, but it came out well.


Ingredients

1. Paneer, cut in cubes
2. 1 large tomato, diced/ 2-3 tbsp tomato puree
3. 1 capsicum, diced.
4. 1 big onion, finely sliced
5. 1 tsp ginger, julienned
6. Salt and Sugar to taste
7. Turmeric powder
8. Red chilli powder
9. Oil for cooking
10. Coriander leaves
11. Paanch Phoron [5 spices]

Roasted Spices

1. 2 red chillies
2. 1/2 tsp cumin
3. 1/2 tsp aniseed
4. 1/2 tsp black cumin
5. 1/2 tsp mustard
6. 1/4 tsp fennel
7. 2-3 cloves

Dry roast all the spices together and grind in to a fine powder.

Process

1. Heat oil in a kadai/pan.
2. Lower the heat, and add Paanch Phoron[5 spices] to the heated oil.
3. When the aroma comes out, add the sliced onion and fry till the slices turn pink.
4. Add the julienned ginger and fry again for some time.
5. Now add the ground roasted masala and fry for a while.
6. Make a semi-liquid paste of turmeric powder and red chilli powder and add. Stir fry for some time.
7. Next add the capsicum and stir fry for a couple of minutes in low heat.
8. When the smell of fried capsicums come out, add the tomato pieces/puree and cook for a while.
9. Add salt and sugar to taste.
10. Add some warm water and cover the pan with a lod. Let the gravy simmer for sometime
11. Add the diced paneer pieces and let them cook again for sometime, till the gravy thickens.
12. Add more warm water to reach your required density of the gravy.
13. Garnish with chopped coriander leaves
14. Serve hot with roti or rice.