Tangy & Flavorful Achari Paneer GravyEgg
Experience the bold, tangy flavors of authentic Dhaba-style cooking right in your kitchen. This aromatic dish features succulent paneer cubes tossed with colorful peppers and a fragrant, homemade blend of pickling spices. Perfectly balanced with a rich onion-tomato gravy, a hint of creamy yogurt, and a zesty finish, this meal is a delight. Serve it warm with butter naan or tandoori roti for a classic, soul-satisfying dining experience that truly stands out.
Ingredients
For the Achari Masala:
2 tsp Fennel Seeds
1 tsp Cumin Seeds
1 tsp Mustard Seeds
pinch Fenugreek Seeds
2 nos. Kashmiri Red Chilli
2 tsp Dry Mango Powder
pinch Salt
1 tsp Black Salt
For Tossing Paneer & Veggies:
1 tbsp Mustard Oil
pinch Cumin Seeds
1 tsp Nigella Seeds
1 tbsp Garlic
2 nos. Green Chilli
300 cube Paneer
1 no. Tomato
1 no. Green Capsicum
1 no. Onion
pinch Salt
1 tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder
Prepared Achari Masala: A pinch
For the Final Gravy:
2 tbsp Mustard Oil
pinch Cumin Seeds
pinch Nigella Seeds
pinch Mustard Seeds
3 nos. Onion
2 tbsp Ginger-Garlic-Green Chilli Paste
1 tsp Turmeric Powder
1 tbsp Kashmiri Red Chilli Powder
1 tsp Spicy Red Chilli Powder
1 tbsp Coriander Powder
Prepared Achari Masala: 2 tbsp
2 Tomatoes (puréed)
Whisked Curd (Dahi): 3/4 cup
2 tbsp Fresh Cream
1 piece Ginger
Roasted Kasuri Methi Powder: A pinch
pinch Garam masala Powder (Hot Spices)
handful Fresh Coriander
Hot Water: As needed
Instructions
1
Heat a small pan over high flame. Lower the heat and add whole spices (fennel seeds, cumin seeds, mustard seeds, fenugreek seeds, and Kashmiri red chillies).
2
Dry roast over low heat until fragrant, then transfer to a bowl to cool completely.
3
Grind the toasted spices with dry mango powder, salt, and black salt into a coarse powder. Set aside.
4
Heat mustard oil in a kadhai until smoking, then lower the heat.
5
Add cumin seeds, kalonji, garlic, and green chillies. Stir briefly.
6
Add paneer cubes, diced tomato, capsicum, and onion petals. Season with salt, turmeric, red chilli powder, and a pinch of the prepared achari masala.
7
Toss well and cook over high heat for 2-4 minutes. Transfer to a bowl and set aside.
8
In the same kadhai, heat more mustard oil until smoking, then lower the heat.
9
Add cumin seeds, kalonji, mustard seeds, and chopped onions. Sauté over high heat until golden brown.
10
Stir in the ginger-garlic-green chilli paste and cook until fragrant.
11
Lower the heat and add turmeric, Kashmiri red chilli powder, spicy red chilli powder, coriander powder, and 2 tablespoons of the achari masala. Mix well and add a splash of hot water to prevent burning; cook until oil separates.
12
Pour in the tomato puree and whisked curd. Stir continuously until incorporated, then increase heat and cook until the oil separates again. Add hot water as needed to maintain consistency.
13
Once the oil has separated and the gravy is at a semi-thin consistency, add the pre-tossed paneer and vegetables.
14
Stir in fresh cream, ginger juliennes, roasted kasuri methi powder, and a pinch of garam masala. Simmer for a minute or two.
15
Adjust seasoning if necessary and garnish with fresh coriander before serving.
Nutrition Facts
4 servings per recipe
