Spicy Achari paneer

Achari Panner is a spicy vegetarian paneer recipe made with the spices which go into pickle. Spices are roasted and grounded in a pestle mortal or grinder. In the Achari Paneer , I have added curd and lemon juice, which gives a sour and tangy taste. In the Achari Paneer, I have added thick chillies; you can add any green chillies you like. I have used mustard oil for Achari Paneer (traditionally mustard oil is used) cooking, but you can use vegetable or sunflower oil. Mustard oil is unique from other oils, as it is heated, till it starts to smoke, as it will improve both its flavour and nutrional value. This Achari Paneer goes well with chapathi (roti), plain rice, pulav, Nan. With the same spices can try with chicken, cauliflower, fish, mutton or mixed vegetable.


Ingredients
    Paneer – 1/4 kg
    Mustard oil – 3 tbsp
    Onion seeds – 1/4 to 1/2 tsp
    Methi seeds – 1/4 tsp
    Onion (medium, sliced) – 1
    Garlic cloves (crushed)– 3
    Dry chillies (broken into pieces) – 2
    Ginger paste – 2 tsp
    Chilli powder – 1 tsp
    Turmeric powder – 1/2 tsp
    Curd – 3 tbsp
    Water – 3/4 cup
    Tomato (medium, sliced) – 1
    Salt as per taste
    Green chillies (sliced) – 1
    Lemon juice – 1 tbsp
    Coriander leaves (optional) – few


    Achari masala (pickle masala)
    Coriander seeds – 3 tsp or 1 tbsp
    Cumin seeds – 1 tsp
    Saunf seeds – 2 tsp
    Onion seeds – 1/2 tsp


Method
- Slice onion, tomato and green chilli, and crush garlic, keep aside.
- Roast all the spices on medium or lower flame, till aroma and flavour comes from it.
- Let it cool and ground it to powder form, in a pestle mortal or spice grinder.
- Preheat the pan 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.
- 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.
- Add sliced onion, cook till it is transparent and becomes soft.
- 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.
- 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.
- 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.
- After 10min, the achari paneer is ready to serve, as a starter or main meal.
- Serve with plain rice, pulav ,chapathi(roti) or naan or as a starter.