Ingredients

1. Paneer – 200 gms
2. Mustard oil – 3 tbsp
3. Garlic cloves (crushed)– 3
4. Dry chillies (broken into pieces) - 2
5. Onion seeds – 1/4 to 1/2 tsp
6. Methi seeds (fenugreek seeds) – 1/4 tsp
7. Onion (medium, sliced) – 1
8. Ginger paste – 2 tsp
9. Chilli powder – 1 tsp
10. Turmeric powder – 1/2 tsp
11. Curd – 3 tbsp
12. Water – 3/4 cup
13. Tomato (medium, sliced) – 1
14. Salt - as per taste
15. Green chillies (sliced) – 1
16. Lemon juice – 1 tbsp
17. Coriander leaves (optional) – few

Achari masala (pickle masala)

18. Coriander seeds – 3 tsp or 1 tbsp
19. Cumin seeds – 1 tsp
20. Saunf seeds (aniseed) – 2 tsp
21. Onion seeds (kalonji) – 1/2 tsp

Method

Preparing the Achari masala (pickle masala)

1. Slice onion, tomato and green chilli, and crush garlic, keep aside.
2. Roast all the spices on medium or lower flame, till aroma and flavour comes from it.
3. Let it cool and ground it to powder form, in a pestle mortal or spice grinder.

Cooking

4. Preheat the vessel with mustard oil, you need to make mustard oil very hot first smoky, and then reduce the mustard oil temperatue, as if garlic is added in a very hot oil then it can burnt, let the temperature of the oil be slightly hot.
5. Add garlic and dry chillies in the hot oil, when it starts sizzling, add Methi seeds and onion seeds, let it splutter for few seconds, do not burn garlic, as it can give bitter taste.
6. Add sliced onion, cook till it is transparent and becomes soft.
7. Add ginger paste, stir for few seconds, then add curd, chilli powder, turmeric powder, roasted pickle masala 2tsp and roast for 1 to 2min and immediately add water, mix well , cook till the spices are cooked and it starts leaving oil, cook on the medium flame.
8. When the spices are cooked well, and it becomes like masala type, add tomato slices and paneer pieces, mix well, cook for 3 to 4min, till the paneer pieces is well blended and coated with the onion mixture.
9. Add sliced green chillies, again roasted pickle masala , lemon juice and little water 1/3rd cup, mix well, cook on simmer for 8 to 10min.
10. After 10min, the achari paneer is ready to serve, as a starter or main meal.
11. Serve with plain rice, pulav ,chapathi(roti) or naan or as a starter.

Notes

1. If the Achari Paneer becomes very thick can add little water as per your consistency and cook.
2. Can reduce the oil and chilli as per your taste.
3. Can cook the Achari Paneer in the style of Achari chicken or any recipe related to Achari which Iam posting later.
4. Sometimes I add tomato puri or paste 2tsp (ready made, concentrated one), for the colour, in the onion mixture.
5. Can add ginger julinee and capsicum few slices in the end and cook.
6. Can add ginger and garlic paste instead of ginger paste.