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Achari Paneer

Achari Paneer is flavorful, healthy and high in protein.  Paneer is an Indian cheese, also known as chenna.  Achari paneer is very versatile and can be served as an appetizer or as an accompaniment to a main course.
Course Appetizer
Cuisine Indian
Keyword Achari Paneer
Servings 8 people

Ingredients

  • 14oz paneer cut in ½ inch cubes (paneer you can find in Indian grocery store)
  • 1 tbsp salt
  • 1/8 tbsp turmeric (haldi)
  • 1/4 cup  yogurt (dahi)
  • 2 tbsp olive oil
  • 4 whole red chilies Sabut lal mirch)
  • Pinch of asafetida (hing)
  • 1/4 tbsp nigella (onion seeds or kalonji)
  • 1 tbsp coriander seeds (dhania)
  • 1/4  tbsp fenugreek seeds (mathi)
  • 1/2  tbsp black pepper
  • 1/2 tbsp fennel seeds (saunf)
  • 1 ½ cup baby spinach leaves (palak)

Instructions

  • Mix paneer, yogurt, turmeric and salt. Set aside.
  • In a frying pan over medium heat, dry roast nigella, coriander seeds, fenugreek seeds, fennel seeds, and black pepper for 1-2 minutes. Seeds will become darker in color and give off a beautiful aroma.
  • Crush the roasted seeds using a mortar or rolling pin.  Set aside.
  • Add oil to the same pan, at low-medium heat.  Roast red chilies till they turn a darker color.  Remove from pan and break each one into 2-3 pieces.
  • Increase to medium heat; add asafetida, followed by paneer mixture.   Stir fry for 3-4 minutes until most of the moisture has evaporated.  Do not overcook the paneer as it will become dry.The yogurt should coat the paneer nicely so it remains moist. Turn off the heat.
  • Add all the dry spices and mix well.
  • Serve warm achari paneer over a bed of spinach leaves.

Notes

Tips
Achari paneer can be made in advance and refrigerated up to a week.   However, it tastes best when served warm.