Thanda Achari Paneer
Equipment
- Bowl
- Heavy-based Pan
Ingredients
- 500 ml Natural (plain) yoghurt (2 1/4 cups), whisked
- 1 teaspoon Coriander ground
- Turmeric pinch of ground
- 1 teaspoon Yellow or Kashmiri red chilli powder
- 3 tablespoons Mustard oil
- 1/2 teaspoons Mustard seeds
- 1/2 teaspoon Kalonji (Nigella) seeds
- 1 teaspoon Fennel seeds
- 2 Red chillies dried
- 500 g Paneer cut into 5-cm / 2-inch cubes
- 1/2 teaspoon Amchoor
- Salt
- 3-4 Green chillies slit in half lengthways and de-seeded, to garnish
Instructions
- Put the yoghurt in a large bowl, add the coriander, turmeric, and chilli powder and, season with salt. Stir well and set aside.
- Heat 2 tablespoons of the oil in a heavy-based pan over medium heat, add the mustard seeds, kalonji seeds, and fennel seeds and, stir-fry for about 1 minute, or until the seeds start to splutter.
- Add the dried red chillies, and stir-fry for a further 2 minutes, or until the chillies turn a shade darker.
- Add the paneer together with the amchoor and, stir-fry for about 5 minutes, or until all the moisture has evaporated. Season with salt, then remove from the heat and stir in the yoghurt mixture.
- Pour the remaining mustard oil on top and garnish it with green chillies.
Video
Nutrition
Serving: 4gSodium: 210mgCalcium: 762mgVitamin C: 5mgVitamin A: 341IUSugar: 7gFiber: 2gPotassium: 220mgCholesterol: 99mgCalories: 550kcalSaturated Fat: 23gFat: 46gProtein: 22gCarbohydrates: 12gIron: 1mg
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