Paneer is an Indian cheese. Paneer is also known as chenna. It is both healthy and rich in protein. In Indian cooking, paneer is used for making variety of dishes starting with appetizers, spicy curry dishes and desserts. Achari paneer can be served as a side dish or as an appetizer.
This recipe will serve 8.
- 14 oz paneer cut in ½ inch cubes (paneer you can find in Indian grocery store)
- 1 teaspoon salt
- 1/8 teaspoon turmeric
- 1/4 cup yogurt
- 2 tablespoon olive oil
- 4 whole red chilies
- Pinch of asafetida (hing)
- 1/4 teaspoon nigella (onion seeds or kalonji)
- 1 teaspoons coriander seeds
- 1/4 teaspoon fenugreek seeds
- 1/2 teaspoon black pepper
- 1/2 teaspoon fennel seeds
- About 1 ½ cup baby spinach leaves
- In a bowl mix paneer, yogurt, turmeric and salt. Keep aside.
- In a frying pan over medium heat dry roast nigella, coriander seeds, fenugreek seeds, fennel seeds, and black pepper for about a minutes seeds will become little dark in color and start smelling. Let it cool of.
- Crush all the roasted seeds.
- Heat the oil in same pan on low medium heat and roast the red chilies until they become darker in color, take them out. After cools of break the each chilly into 2 to 3 pieces.
- Heat the same frying pan with oil on medium heat, add asafetida then add the cubed paneer with yogurt and stir fry heat for about 3 to 4 minutes until most of the moisture from yogurt has evaporated. Do not over cook paneer will become dry.
- Yogurt should coat the paneer nicely and will keep the paneer moist. Turn off the heat.
- Add all the dry ingredients except the spinach with paneer and mix it well.
- Serve over the spinach leaves.
Achari paneer is easy to make. Serve achari paneer warm and can be refrigerated for about a week.