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Dhaba style Achari Paneer ढाबे/ hotel जैसा पनीर आचारी Spicy Paneer Gravy

Dhaba style Achari Paneer ढाबे/ hotel जैसा पनीर आचारी Spicy Paneer Gravy

Name: Dhaba style Achari Paneer ढाबे/ hotel जैसा पनीर आचारी Spicy Paneer Gravy
Prep time: 10 min
Cook time: PT25-30M
Total time: PT35-40M
Yield: 2-4
Cuisine: Indian
Ingredients: Curd; mango pickle; Mustard oil; onions; Paneer; tomato puree

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Prep Time: 10 minutes Cook Time: 25-30 minutes

Total Time 35-40 minutes

Servings: 2-4

Cuisine: Indian

Dhaba style Achari Paneer ढाबे/ hotel जैसा पनीर आचारी Spicy Paneer Gravy Recipe - Ranveer Brar

Ingredients

For Achari Paneer

⅓ cup Mustard oil, सरसों का तेल

2 no. Bay leaf, तेज़ पत्ता

2 no. dry Red chili, सूखी लाल मिर्च

¼ tsp Nigella seeds, कलौंजी

½ tsp Fennel seeds, सौंफ

½ tsp small Mustard seeds, छोटी राई

½ tsp Cumin seeds, जीरा

¼ tsp Fenugreek seeds, मेथी दाना

3 large Onions, finely chopped, प्याज

1 inch Ginger (peeled & roughly chopped) अदरक

A pinch of asafoetida, हींग

1 heaped tsp Turmeric powder, हल्दी पाउडर

1 heaped tsp Degi red chili powder, देगी लाल मिर्च पाउडर

½ tbsp Coriander powder, धनिया पाउडर

2-3 heaped tbsp Curd, beaten, दही

1 ⅓ cups fresh Tomato puree, ताज़े टमाटर की प्यूरी

Salt to taste, नमक स्वादअनुसार

2-3 tbsp Water, पानी

1 heaped tbsp Mango pickle, आम का अचार

½ cup Water, पानी

1 tsp Sugar, चीनी

Sauteed paneer & green chilli, तला हुआ पनीर और हरी मिर्च

1 heaped tbsp fresh Coriander leaves, finely chopped, धनिया पत्ता

For Tomato Puree

4-5 no. Cashew Nut, काजू

4 large Tomatoes, cut into half, टमाटर

For Sauteing Paneer

1 tbsp Mustard oil, सरसों का तेल

4 no. Green chillies (less spicy & slit) हरी मिर्च

800 gms Paneer, large diced, पनीर

Salt to taste, नमक स्वादअनुसार

1 tsp Degi red chili powder, देगी लाल मिर्च पाउडर

For Garnish

Coriander sprig, धनिया पत्ता

Process

For Achari Paneer

In a handi, add mustard oil, once it’s smoky hot, add bay leaf, dry red chili, nigella seeds, fennel seeds, small mustard seeds, cumin seeds, fenugreek seeds and let it splutter well.
Add onions, ginger, a pinch of asafoetida and cook it for a while until translucent.
Add turmeric powder, degi red chili powder, coriander powder, curd and saute it for 2-3 minutes.
Add fresh tomato puree, salt to taste and let it cook for a while until cooked well.
Add water, mango pickle and simmer it for 4-5 minutes.
Add water to adjust the consistency, sugar, sauteed paneer & green chili and give it a quick boil.
Finish it with fresh coriander leaves and mix it well.
Transfer it to a serving dish and garnish it with coriander sprig.
Serve hot with roti or paratha.

For Tomato Puree

In a mixer grinder jar, add cashew nuts, tomatoes and grind it into a smooth paste.
Transfer it to a pourer or bowl and keep it aside for further use.

For Sauteing Paneer

In a pan, add mustard oil, once it’s smoky hot, add green chillies, paneer, degi red chili powder and gently toss it for a minute.
Cook the paneer for 4-5 minutes on medium flames and keep it aside for further use.