Achari recipes are becoming very popular these days.
Almost every Indian restaurant will have some achari dishes in the menu.
Honestly it is a great way to bring twist to plain old simple recipes. Achari taste
is robust of flavours. Easy but would give an impression that you have taken
lot of efforts.
Achari or pickled spices are the mix of mustard seeds
(rai), fenugreek seeds (methi), nigella seeds (kalonji)
and fennel seeds (saunf). These spices are not hot or spicy infact they are
bitter in taste and have very strong aroma. You need to dry roast these spices
and then use it, this then helps to give curry a very unique and piquant taste.
I like to grind the roasted spices into fine powder, but you can use whole or
coarse powder as well.
Today I have made Achari Paneer, it is a dry (suki) vegetarian side dish with indian
breads such as puri, paratha or chapati and goes well with rice and daal as
well. Don’t let ingredients list intermediate you, this curry is indeed easy
and worth all the steps.
More Achari Recipes:-
How to make Achari Paneer
Ingredients:
(For Achari
Massala)
1 whole red chilli
1/2 teaspoon mustard seeds/rai
1/2 teaspoon fenugreek seeds/methi dana
1/2 teaspoon fennel seeds/saunf
1/2 teaspoon nigela seeds/kalonji
1/2 teaspoon cumin seeds/jeera
(For Gravy)
1 ½ cups paneer
1 onion medium size chopped finely
1 tablespoon ginger garlic paste
3 tablespoons yogurt/dahi
2 tomatoes
1 teaspoon red chilli powder (adjust as per
taste)
1/2 teaspoon turmeric powder/haldi
1/2 teaspoon coriander powder/dhaniya
2 tablespoons oil + 1 tablespoon
Salt to taste
Coriander leaves to garnish
Kasturi Methi to garnish (optional)
Kasturi Methi to garnish (optional)
Method:
Take all the ingredients listed in Achari spices and dry
roast in the pan on very slow flame/heat. Let it cool down and grind into
fine-corase powder.
Heat 1 tablespoon oil in a pan. Add the paneer and fry
it. Make sure that paneer turns golden on all sides. Set the paneer aside.
Heat the remaining oil. Add ginger garlic paste. Sauté
for one minute.
Add chopped onions. Saute for one minute or till onions
are cooked properly.
Add chopped tomatoes. Throw in salt, turmeric, coriander powder
and red chilli powder. Cover and cook till massala is cooked and tomatoes turned
soft.
Take yogurt in a separate bowl. Mix in Achari massala.
Whisk properly.
Slowly mix the yogurt mix into tomatoes gravy. Stir continuously
for 1 minute.
Throw in paneer. Mix. Cover and cook till massla is well
coated on paneer.
Garnish with kasthuri methi and coriander leaves.
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