A few weeks ago, I posted the recipe for Dahiwale Achari Baingan and it proved to be a hit with many of my fellow bloggers, not to mention my family. This time I decided to try this recipe with Paneer and it turned out just as super delicious. As a bonus, it is also very light on the stomach, having almost no heavy spices (despite its name) as well as using paneer as is.
Time: 30 Minutes
- Fresh Paneer – 250 gms
- Onion – 1 Large
- Dahi, Curd or Yogurt – 1 Cup
- Chilli Powder – 1 tsp
- Turmeric – 1/2 tsp
- Saunf or Fennel Seeds – 1 tsp
- Jeera or Cumin Seeds – 1/2 tsp
- Kalonji or Nigella Seeds – 1 tsp
- Rai or Mustard Seeds – 1/2 tsp
- Methi or Fenugreek Seeds – 5 or 6
- Hing or Asafoetida – A Large Pinch
- Oil – 2 tbsp + 1 tsp
- Salt to Taste
- Cut the paneer into 1/2″ cubes.
- In a wok or kadhai, heat 1 tbsp oil.
- Add mustard, fennel, nigella, cumin, and fenugreek seeds.
- Stir-fry for a minute or till the seeds start to pop.
- Add the sliced onions.
- Stir-fry till the onions are transparent.
- Add the paneer cubes and turmeric powder.
- Stir-fry for a 5 minutes.
- Turn off the heat.
- Add red chilli powder.
- Mix well.
- Beat the yogurt to a smooth paste.
- Add the yogurt and salt to the fried onions and paneer.
- With a gentle hand, mix well.
- Serve with hot rotis.
I am taking this recipe to: