Achari paneer is very famous north Indian delicacy cooked with pickle spices, yogurt, cashew and onion gravy. Freshly grounded powder adds a unique flavor & aroma to the dish. This dish can be prepared in many ways but this recipe is my version. A lot of people use tomatoes in this dish which I don’t use. The cashews add a rich taste. In this recipe too, I’ve replaced paneer with tofu to make it more healthy.
400 gms tofu or paneer
1 cup low fat yogurt
1 medium onion
1 green chilli
1/2 cup cashew
1 teaspoon mustard seeds
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon fenugreek seeds
1 teaspoon nigella seeds
(Dry roast the spices and coarsely grind to make a powder, retaining the texture)
1/2 teaspoon asafoetida
1/2 teaspoon red chilli powder
1/2 cup milk (if required)
Salt to taste
Oil as required
Cilantro to garnish
1 teaspoon of any pickle you have (optional )
▪ Soak cashews in warm water for 30 minutes. Boil onion for five minutes, remove from water and allow it to cool.
▪ In the mean time, cut cubes of the tofu, approx 1″× 1″.
▪ Sprinkle some dry roasted powder, one tea spoon of oil and let it stand for 30 minutes or so. If you have any Indian pickle at home, you could even add 1 teaspoon of the pickle (Avoid Indian lemon pickle).
▪ Once the onion has cooled down, grind onion, yogurt, green chilli and cashew to a paste adding little milk if required.
▪ Heat oil in a pan and once hot add asafoetida, red chilli powder and 2 teaspoon of freshly prepared spice mix.
▪ Further add yogurt, chilli, cashew and onion paste and stir frequently. Add salt to taste.
▪ Make sure the heat is neither too low or too high, else the mixture might get curdled.
▪ Add some milk if you feel the gravy is too thick.
▪ Cook for 5-7 minutes and then add paneer cubes.
▪ Let it cook for another 4-5 minutes. Garnish with some spice mix and cilantro and serve with flatbread.