Achari Paneer Masala Recipe

Step 1: To begin making the Achari Paneer Masala Recipe, firstly soak the cashews in hot water for about 15-20 minutes

Step 2: Dry roast the ingredients listed under masala which includes coriander seeds, fennel seeds, mustard seeds, methi seeds, Kashmiri dry red chillies, Kalonji, cumin seeds on low flame for about 5-10 minutes till the spices release their aroma

Step 3: Let them cool and grind to a powder using a mixer grinder

Step 4: Puree the green capsicum, cashews and tomatoes together and set aside

Step 5: Heat the mustard oil to its smoking point in a heavy bottomed pan

Step 6: Add green chillies, asafoetida and saute for 10-15 seconds

Step 7: After 10 to 15 seconds, add in the chopped onions and cook till they turn slightly golden brown

Step 8: Once the onions are brown, add the powdered masalas and roast together for about 15 -20 seconds

Step 9: Spoon in the pureed tomato and capsicum and cook till the gravy thickens and the oil separates and starts floating on the sides

Step 10: This will take about 5 to 7 minutes

Step 11: After 5 to 7 minutes, add the paneer and cook for just 2 minutes till the Achari Paneer Masala comes up to the temperature of the gravy

Step 12: Once done, check the salt and seasonings and adjust according to taste

Step 13: Turn off the heat and transfer the Achari Paneer Masala to a serving bowl and serve hot

Step 14: Serve Achari Paneer Masala Recipe along with Phulka or Jeera Rice, Dal Fry, and Boondi Raita for a weekend meal