Punjab

Achari paneer

Name: Achari paneer
Total time: 35 min
Yield: 4 servings
Cuisine: Punjabi
Ingredients: 250 g cubed paneer; 2 tbsp mustard oil; 1 tsp fennel seeds; 1/2 tsp mustard seeds; 1/2 tsp nigella seeds; 1/4 tsp fenugreek seeds; 1 large chopped onion; 1 tbsp ginger garlic paste; 2 medium pureed tomato; 1/2 cup whisked curd (plain yogurt, natural yoghurt); 1/4 tsp turmeric (ground turmeric); 3/4 tsp red chilli powder (indian red chili powder); 2 tsp coriander powder (ground coriander); 1/2 tsp dry mango powder; 2 slit green chilli; Salt, to taste

Paneer cooked with pickling spices: fennel, nigella, mustard, methi. Tangy, punchy, addictive.

35 minTime

14 gProtein each

mediumSpice

Pickle spices in a pan2 chapters · 1 min read

Make it your way

Grandma's wayPickle spices, mustard oil, paneer.

The original

291kcalsame

14 gproteinsame

3 gfibresame

35minutessame

Classic achari paneer.

Per serving, worked out from the ingredient table.

Ingredients

Paneer250 g, cubed

Mustard oil2 tbsp

Fennel seeds1 tsp

Mustard seeds½ tsp

Nigella seeds½ tsp

Fenugreek seeds¼ tsp

Onion1 large, chopped

Ginger garlic paste1 tbsp

Tomato2 medium, pureed

Curd (plain yogurt, natural yoghurt)½ cup, whisked

Turmeric (ground turmeric)¼ tsp

Red chilli powder (indian red chili powder)¾ tsp

Coriander powder (ground coriander)2 tsp

Dry mango powder½ tsp

Green chilli2, slit

Saltto taste

Method

4 steps

1Heat mustard oil until it smokes, cool slightly. Add fennel, mustard, nigella and fenugreek seeds.
2Add onion and fry until golden, then ginger garlic paste and the powders.
3Add tomato puree and cook until oil separates. Lower the heat and stir in the whisked curd.
4Add paneer, green chilli, amchur and salt. Simmer 3 minutes.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Punjab

Achari paneer

Paneer cooked with pickling spices: fennel, nigella, mustard, methi. Tangy, punchy, addictive.

35 minTime

14 gProtein each

mediumSpice

Pickle spices in a pan2 chapters · 1 min read

Make it your way

Grandma's wayPickle spices, mustard oil, paneer.

The original

291kcalsame

14 gproteinsame

3 gfibresame

35minutessame

Classic achari paneer.

Per serving, worked out from the ingredient table.

Ingredients

Paneer250 g, cubed

Mustard oil2 tbsp

Fennel seeds1 tsp

Mustard seeds½ tsp

Nigella seeds½ tsp

Fenugreek seeds¼ tsp

Onion1 large, chopped

Ginger garlic paste1 tbsp

Tomato2 medium, pureed

Curd (plain yogurt, natural yoghurt)½ cup, whisked

Turmeric (ground turmeric)¼ tsp

Red chilli powder (indian red chili powder)¾ tsp

Coriander powder (ground coriander)2 tsp

Dry mango powder½ tsp

Green chilli2, slit

Saltto taste

Method

4 steps

1Heat mustard oil until it smokes, cool slightly. Add fennel, mustard, nigella and fenugreek seeds.
2Add onion and fry until golden, then ginger garlic paste and the powders.
3Add tomato puree and cook until oil separates. Lower the heat and stir in the whisked curd.
4Add paneer, green chilli, amchur and salt. Simmer 3 minutes.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Achari paneer

Make it your way

Ingredients

Method

Achari paneer

Make it your way

Ingredients

Method

Make it a meal