How to make Achari Paneer Dhaba Style  – Achari paneer is a very unique dish. This is a pickle flavored paneer and made with spices used in pickles.
How to make Archari Paneer – Dhaba Style
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Ingredients
For Paste
- Mustard Oil / Sarso ka Tail - 3 Tbsp
- Dry Fenugreek / Methi Seeds - 1 Tsp
- Mustard / Sarso Seeds - 1 Tsp
- Fennel / Sauf Seeds - 2 Tsp
- Coriander / Dhaniya Seeds - 2 Tsp
- Nigella / Kalongi Seeds - 1 Tsp
- Dry Red Chillies / Sukhi Lal Mirch - 4
- Cumin / Jeera Seeds - 2 Tsp
- Garlic - 10 Cloves
- Ginger - 1 Inch
- Onions - 2 Cups
- Tomatoes - 2 Cups
- Salt - 1 Tsp
- Cashews - 12
For Gravy
- Ghee - 2 Tbsp
- Asetoefida / Hing - Big Pinch
- Nigella / Kalongi Seeds - a pinch
- Green Chillies - 5
- Yogurt - 1 Cup
- Turmeric / Haldi - 1/2 Tsp
- Kashmiri Red Chilli Powder - 2 Tsp
- Water - 1 Cup
- Salt - 2 Tsp
- Garam Masala - 1 Tsp
- Cream - 3 Tbsp
- Paneer - 400 Gms
Instructions
- Heat oil in a pan on medium.
- Add Dry Fenugreek Seeds, Mustard Seeds, Cumin Seeds, Fennel Seeds, Coriander Seeds, Kalongi Seeds and Dry Red Chilies.
- Mix and roast for few minutes.
- Add Garlic and Ginger once the seeds starts to pop and mix.
- Add Onions and cook until the Onions turn golden brown.
- Add Tomatoes and Salt. Cook until until soft.
- Add Cashews and grind this into a fine paste.
- Keep it aside.
For Gravy
- Heat ghee in a pan on medium.
- Add Hing, Kalongi and Green Chillies.
- Add the paste right away and mix well.
- Turn gas on low and let the gravy cool down a little bit.
- Then add yogurt and turmeric. Mix well.
- Add Salt, Kashmiri Red Chilli Powder and water. Mix well.
- Cover the lid and cook for 15 minutes on low to medium. Keep string in between. Remove the lid and mix well. The gravy will turn a little darker in color.
- Add Garam Masala and mix well.
- Add Cream and Paneer and cook on low for few minutes.
- Serve with your favorite bread.Try with Lacha Paratha or Methi Paratha.