-
Achari khumb paneer
- Prep time:
- 15 mins
- Cook time:
- 50 mins
- Serves:
- 4-6
Discover the joys of Indian vegetarian cuisine with Mehernosh Mody's flavourful spiced Indian cheese and mushroom dish
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Ingredients
- 250ml vegetable oil
- 200g paneer, cut into 1cm cubes
- 4 tbsp mustard oil
- 1 tsp spice mix
- 250g Onions, chopped
- 1 piece Ginger, (2.5cm in length)finely grated
- 2 cloves Garlic, crushed
- 1 tsp ground achari spice mix
- 1 tsp ground Coriander
- 1 tsp red Chilli powder
- 1 pinch Turmeric
- 300g Tomatoes, finely chopped
- 0.5 tsp dried fenugreek leaves
- 1 tsp dried Mango
- 200g chestnut mushrooms
- 1 pinch Salt
- 1 tsp lemon juice
- 1 tsp fresh Coriander, finely chopped
Method
1. Heat the sunflower oil in a wok or deep pan. Deep-fry the paneer cubes in the oil until golden brown, remove with a slotted spoon, drain on kitchen paper and set aside.
2. Heat the mustard oil in a large pan. Add the whole achari spices and fry until they begin to splutter.
3. Stir in the onions and cook until they turn golden brown, about 5 minutes. Add the ginger and garlic and fry for another 2 minutes.
4. Add the ground achari spices, coriander, chilli, turmeric and tomatoes. Cook, stirring, for a further 15 minutes.
5. Mix in the fenugreek leaves and mango powder. Cover the pan and cook on a very low heat for 15 minutes.
6. Now add the deep-fried paneer cubes and chestnut mushrooms. Cook for 3-4 minutes, until the mushrooms are softened.
7. Season with salt and stir in the lemon juice and coriander. Serve with naan bread.
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