Spicy Achari Paneer

Ingredients

• 2 tablespoons Mustard Oil
• 1/8 Teaspoon Hing (Asoefetida)
• 2 Chillies (Whole Dry Red)
• 1/2 teaspoon Kalonji (Nigella seeds)
• 1/4 teaspoon Methi (Fenugreek Seeds)
• 3/4 teaspoon Saunf (Fennel Seeds)
• 1 teaspoon Jeera (Cumin Seeds)
• 1/2 teaspoon Mustard Seeds
• 1 tablespoon Ginger Garlic (Paste)
• 2 Onions (cubed)
• 3/4 cup Tomato Puree (Fresh)
• 1/2 teaspoon Turmeric (Haldi Powder)
• 1 teaspoon Chilli Powder (Red)
• 2 Green Chilli (slit lengthwise)
• 1 Green Capsicum (cubed)
• 1 Tomato (deseeded and cubed)
• 250 grams Paneer (Cottage Cheese, cubed)
• Salt to taste

Instructions

1. 1

   Saute: Heat oil in a pan or kadhai, and add whole red chillies, methi, saunf, jeera, hing, kalonji and mustard seeds. Once the seeds start crackling add ginger garlic paste and onions.

2. 2

   Stir fry the onions on high heat for two minutes and add the tomato puree, turmeric powder, red chilli powder, salt and slit green chilli .

3. 3

   Cook till the puree starts leaving oil on the sides (takes about 8-10 minutes) and add capsicum and tomato, along with 2-3 tablespoons water. Stir fry on high heat for a minute or two and then reduce the flame and cover and cook for 5-6 minutes till the veggies are tender.

4. 4

   Cook: Add the paneer cubes and mix well. Cook for 2-3 minutes and turn off the flame. Serve hot with steamed rice and parathas (flatbread).