Paneer Achari (Pickled Cottage Cheese)

Ingredients

• 250 gms Paneer (Cottage cheese)
• 0.5 tsp Mustard seeds
• 0.5 tsp Cumin seeds (Jeera)
• 1 tsp Fennel seeds (Saunf, Sonp)
• 1 tsp Fenugreek seeds
• 1 tsp Onion seeds
• 6 unit/count Black crushed pepper
• 3 unit/count Cloves
• 1 unit/count Asophoetida
• 1 unit/count Tomatoes (Finely chopped)
• 4 unit/count Green chillies (Finely chopped)
• 2 tsp Vegetable oil
• 0.5 tsp Turmeric (Haldi)
• 1 tsp Red chilli powder
• 2 unit/count Dry red chillies
• 1 tsp Coriander powder
• 1 tsp Salt (As required)
• 0.5 cup Water

Instructions

1. 1Gently roast the cumin seeds, mustard seeds, fennel seeds, fenugreek seeds, onion seeds, black pepper, and cloves over a very low flame for 15 seconds until aromatic. Turn off the heat immediately to prevent burning.
2. 2Allow the roasted spices to cool, then grind them coarsely using a mixer grinder.
3. 3Heat 2 teaspoons of vegetable oil in a pan until it reaches the smoking point. Reduce the flame and add two dry red chillies and a pinch of asophoetida. Sauté for 5 seconds.
4. 4Add the finely chopped tomatoes to the pan with a pinch of salt. Cook until the tomatoes soften.
5. 5Incorporate turmeric powder, red chilli powder, and coriander powder into the pan. Sauté for another 5 seconds.
6. 6Add the prepared achari masala (pickle mix) to the pan and mix thoroughly over a low flame.
7. 7Mix all ingredients together, add 1/2 cup of water and salt as required. Cook for another 2 minutes until the oil separates from the masala.
8. 8Turn off the heat once the oil releases from the corners of the pan. Serve the paneer achari hot with naan or rice.