{"id":634,"date":"2012-03-26T17:36:07","date_gmt":"2012-03-27T00:36:07","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=634"},"modified":"2014-03-05T14:52:00","modified_gmt":"2014-03-05T22:52:00","slug":"paneer-achari","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/paneer-achari\/","title":{"rendered":"Paneer Achari"},"content":{"rendered":"
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We had friends over for dinner on Friday night and the menu was cocktail samosas (we got these frozen), paneer achari, black dal<\/a>, 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!<\/p>\n

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.<\/p>\n

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Marinating the Paneer
\n<\/span>2 packages of paneer
\n1 cup yogurt
\n1 teaspoon tumeric
\n1\/4 teaspoon chili powder
\n1 teaspoon coriander
\n1 teaspoon amchur powder
\nSalt<\/p>\n

    \n
  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).<\/li>\n
  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.<\/li>\n<\/ol>\n

    For the Peppers and Onions
    \n<\/span>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.<\/p>\n

    1 tablespoon oil
    \n1\/2 teaspoon fennel
    \n1\/4 teaspoon cumin
    \n1\/4 teaspoon fenugreek
    \n1\/4 teaspoon ajwain
    \n8 nigella seeds
    \n2 green bell peppers sliced
    \n1 onion sliced
    \n2 garlic cloves chopped
    \n1 tablespoon ginger minced
    \n1 teaspoon tumeric
    \n1\/4 teaspoon chili powder
    \n1 teaspoon coriander
    \nSalt<\/p>\n

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

      For Cooking the Paneer<\/span>
      \n1 tablespoon oil
      \n1\/2 teaspoon fennel
      \n1\/4 teaspoon cumin
      \n1\/4 teaspoon fenugreek
      \n1\/4 teaspoon ajwain
      \n8 nigella seeds
      \n1 teaspoon amchur powder
      \n3-4 tablespoons vinegar
      \nJuice from 1\/2 lemon
      \n3-4 teaspoons sugar<\/p>\n

        \n
      1. Heat oil in the wok again\u00a0add all the whole spices until they brown.<\/li>\n
      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.<\/li>\n
      3. Add back the bell pepper and onion, then add the amchur powder.<\/li>\n
      4. Add vinegar, lemon juice, and sugar<\/li>\n
      5. Taste and add more salt if necessary.<\/li>\n<\/ol>\n