Ingredients |
|
| Cottage cheese (Paneer) cubes | 1 cup |
| Fennel seeds (Saunf) | ½ tea spoon |
| Fenugreek seeds (Methi ke dane) | 1/4 tea spoon |
| Onion seeds (Kalongi) | 1/4 Â tea spoon |
| Cumin seeds (Jeera) | ½ tea spoon |
| Asafetida (Hing) | pinch |
| Onion (Pyaz) sliced | 1 medium |
| Turmeric powder (Haldi) | ½ tea spoon |
| Chilli (Mirchi) Powder | ½ tea spoon |
| Black salt (Kala Namak) | ½ tea spoon |
| Curd (Dahi) | 1/2 cup |
| All purpose flour (Maida) | 1 tea spoon |
| Coriander leaves (Hara Dhaniya) | 3 table spoon |
| Olive Oil | 1 table spoon |
| Salt (Namak) | To taste |
Method
- 1. Mix fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds and asafetida in a small bowl.
- 2. Heat oil and add the seed mixture.
- 3. When they crackle, add onion and sauté till it turns translucent.
- 4. Now add Cottage cheese, turmeric, chilli powder, black salt and stir it.
- 5. Add curd, sprinkle all purpose flour and mix well. Cook it covered for few minutes.
- 6. Add coriander leaves and salt and put the flame off.
- 7. Serve "Achari Paneer" hot with roti.
- Recipe Type : Low calorie, Low calorie curries
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