Ingredients: |
• 1 cup Paneer (cottage cheese), cubed • 1 tsp Fennel Seeds (saunf) • ¼ tsp Mustard Seeds • 5 to 6 Fenugreek Seeds (methi) • 1 tsp Onion Seeds (kalonji) • ½ tsp Cumin Seeds (jeera) • ½ tsp Asafetida (hing) • 1 Onion, sliced • ½ tsp Turmeric Powder (haldi) • ½ tsp Chili Powder • ½ tsp Black Salt (sanchal) • ¾ cup Curd • 1 tsp Plain Flour (maida) • 3 tbsp Coriander, chopped • 1 tbsp Oil • Salt to taste | |
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How to make Achari Paneer: |
• | Take a small bowl and mix the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds and asafetida. |
• | Heat oil in a pan and add the seeds mixture. |
• | When the seeds start crackling, add onion and sauté till it turns translucent. |
• | Add the paneer, turmeric powder, chili powder, black salt and stir fry for sometime. |
• | Add in the curd and sprinkle the plain flour. Mix the preparation well. |
• | Sprinkle coriander and salt and bring the mixture to a boil. |
• | Remove from heat and serve hot, with rice or rotis. |
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