• 400gm paneer cut in ½ inch cubes
  • 1 teaspoon salt
  • 1/4 tsp turmeric powder
  • 1/4 cup yogurt
  • 5 tbsp cooking oil
  • 5 red chilies
  • Pinch of Asafoetida (hing)
  • 1/4 tsp nigella (onion seeds or kalonji)
  • 1 tsp coriander seeds
  • 1/4 tsp fenugreek seeds (methi or menthia)
  • 1/2 tsp black pepper
  • 1/2 tsp fennel seeds (saunf)

In a bowl mix paneer, yogurt, turmeric powder and salt. Keep marinated for 1 hr.

In a frying pan(kadhai) dry roast nigella, coriander seeds, fenugreek seeds, fennel seeds, and black pepper for 1-2 minutes. You can get a distinct aroma of the spice. Cool it and grind the roasted items in a mortar. The grinding should be rough. Keep aside.

Heat oil in the same pan. Put in the red chillies and fry for a few seconds.

Add asafoetida, followed by marinated paneer. Stir fry for 3-4 minutes until most of the moisture has evaporated. Remember overcooking the paneer will make it hard. Make sure that the paneer cubes are nicely coated with the yogurt.

Add all the ground dry spices and mix well.

Your Achari Paneer is done.