Paneer Achari

 
Ingredients for Paneer Achari

Serve Paneer Achari for 4 persons
 
3 cups paneer (cottage cheese) - cut into small cubes
1 green capsicum (bell pepper)- diced finely
1 red capsicum - diced finely
1/2 cup shredded cabbage or lettuce 
1/2 cup shredded cheese 
3 tsp ghee for Paneer Achari
5-6 wheat paratha or chapatti
 
For the Achari Marinade

1 cup hung curd - to remove water content
1 tbsp green chilli pickle 
1 tsp chopped garlic
1 tsp fennel seeds (sof)
1/2 tsp mustard seeds
1/4 tsp fenugreek (Methi) seeds
1/4 tsp onion seeds (kalonji) (optional)
1 tsp cumin seeds
1/4 tsp turmeric powder
1 tbsp mustard oil 
1/4 tsp sugar
salt to taste for Paneer Achari
 
Method for Paneer Achari

• Heat the mustard oil in a small pan, and then add the mustard, onion, fennel and fenugreek seeds. When they start spluttering, add the green chilli pickle. Garlic, turmeric powder, salt and sugar and let it fry for 2-3 min. Now take the hung curd in a bowl and whisk it to form a smooth paste. Add the tadka to the yogurt and blend well to form the marinade.
 
Take 2 tbsp ghee in another pan and roast the paneer cubes in the ghee for 2-3 min. until they turn light golden. Do not fry as that would make them hard. Remove from flame and let it cool a little. Now add the paneer to the marinade. Cover and keep aside for at least an hour.
Now Paneer Achari is ready for serve.
Serve Paneer Achari with paratha or chapatti and salad.