Achaari Paneer

About Achaari Paneer

Ingredients

• Cottage cheese (paneer) cubes 1 cup
• Fennel seeds (saunf) 1 tsp
• Mustard seeds 1 tsp
• Fenugreek seeds (methi dana) ½ tsp
• Onion seeds (kalonji) ½ tsp
• Cumin seeds 1 tsp
• Yogurt 1 cup
• Refined flour (maida) ½ tsp
• Salt to taste
• Red chilli powder 1 tsp
• Turmeric powder ½ tsp
• Asafoetida (hing) 1 pinch
• Oil 1 tbsp
• Medum onion, sliced 1
• Medium tomato, sliced 1
• Black salt ½ tsp
• Mixed pickle paste 1 tbsp
• Fresh coriander leaves, chopped 3 tsps

How to Make Achaari Paneer (Stepwise Photos)

Method

1. Take fennel seeds, mustard seeds, fenugreek seeds, onion seeds and, cumin seeds in a small bowl and mix.
2. Take yogurt in a big bowl, add refined flour, salt, red chilli powder, turmeric powder and asafetida and whisk well.
3. Heat oil in a non-stick pan, add the spice mixture and saute till they splutter. Add onion, tomato and black salt and saute till tomato becomes pulpy.
4. Add the cottage cheese cubes, pickle paste and the yogurt mixture and mix well. Cook on medium heat, stirring, till the mixture comes to a boil.
5. Transfer into a serving bowl, garnish with coriander leaves and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps