We had friends over for dinner on Friday night and the menu was cocktail samosas (we got these frozen), paneer achari, black dal, paratha (Malaysian style), and rice. I’m excited because my husband Tejas is going to use the leftover paneer achari in something tonight. Tejas doesn’t have the same cooking passion I have, but he likes to cook and when he does, it is always delicious!

Achari is a type of dish that uses Indian pickling spices: fennel, ajwain, nigella, fenugreek…I think that is all, but I’m not sure. Vinegar or lemon, amchur powder (tart mango powder) and sugar is also added so the dish is tangy and a little sweet.

Marinating the Paneer
2 packages of paneer
1 cup yogurt
1 teaspoon tumeric
1/4 teaspoon chili powder
1 teaspoon coriander
1 teaspoon amchur powder
Salt

1. Cut the paneer into small cubes or slices (I would make mine smaller the next time to make them more flavorful, these were a little big).
2. Marinate them in the yogurt, spices, and salt for a few hours. You can use quite a bit of salt because the cheese has a very mild flavor to begin with.

For the Peppers and Onions
I do this separate from the paneer because it just seems like even our huge wok isn’t big enough to hold it all and get it cooked nice.

1 tablespoon oil
1/2 teaspoon fennel
1/4 teaspoon cumin
1/4 teaspoon fenugreek
1/4 teaspoon ajwain
8 nigella seeds
2 green bell peppers sliced
1 onion sliced
2 garlic cloves chopped
1 tablespoon ginger minced
1 teaspoon tumeric
1/4 teaspoon chili powder
1 teaspoon coriander
Salt

1. Heat the oil and add all the whole spices until they brown.
2. Add the bell pepper and cook fora minute over high heat.
3. Add the onions and continue to cook over high heat for a couple of minutes.
4. Add the garlic ginger, powdered spices, and salt and continue to too over high heat until the onions are tender crisp.
5. Remove from wok temporarily.

For Cooking the Paneer
1 tablespoon oil
1/2 teaspoon fennel
1/4 teaspoon cumin
1/4 teaspoon fenugreek
1/4 teaspoon ajwain
8 nigella seeds
1 teaspoon amchur powder
3-4 tablespoons vinegar
Juice from 1/2 lemon
3-4 teaspoons sugar

1. Heat oil in the wok again add all the whole spices until they brown.
2. Add the paneer and cook over high heat stirring a lot until the paneer gets a little browned and really soft. Don’t overcook or the paneer will become rubbery.
3. Add back the bell pepper and onion, then add the amchur powder.
4. Add vinegar, lemon juice, and sugar
5. Taste and add more salt if necessary.