Dinner Ideas
Achari Paneer, Light
Paneer in a tangy pickling-spice masala built on curd rather than oil. Sharp, warming, and it takes 25 minutes.
375
kcal
22g
protein
14g
carbs
28g
fat
Per serving · makes 2 · 25 minutes
Ingredients
- •200 g paneer, cubed
- •1 onion and 1 capsicum, cut into squares
- •1/2 cup thick curd, whisked smooth
- •1 tbsp ginger-garlic paste
- •Achari masala: 1 tsp fennel, 1 tsp mustard, 1/2 tsp nigella (kalonji), 1/2 tsp fenugreek, 1 tsp cumin
- •1/2 tsp turmeric, 1 tsp red chilli powder, 1/2 tsp amchur
- •2 tsp mustard oil, salt to taste
Method
- 1.Dry-roast the fennel, mustard, nigella, fenugreek and cumin until fragrant, then crush coarse.
- 2.Heat the mustard oil until it just smokes, then lower the flame. This takes the raw edge off it.
- 3.Add the crushed achari masala and ginger-garlic, fry 30 seconds, then add the onion and capsicum and cook 4 minutes on high.
- 4.Take the pan off the heat, whisk in the curd with the turmeric, chilli and amchur, then return to the lowest flame.
- 5.Add the paneer and salt and warm through for 4 minutes without boiling.
Coach’s note
Crush the spices coarse, not to a powder. The whole point of achari is biting into a piece of fennel or mustard seed, and a fine powder loses that completely.
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