Discover the joys of Indian vegetarian cuisine with Mehernosh Mody's flavourful spiced Indian cheese and mushroom dish
Achari khumb paneer
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.
Cook: 50 min
Ingredients
250ml vegetable oil200g paneer, cut into 1cm cubes
4 tbsp mustard oil
1 tsp whole achari spice mix (fenugreek, kalonji and fennel seeds)
250g Onions, chopped
1 piece fresh ginger root (2.5cm in length), finely grated
2 cloves Garlic, crushed
1 tsp ground achari spice mix
1 tsp coriander powder
1 tsp red chilli powder
1 pinch Turmeric
300g Tomatoes, finely chopped
0.5 tsp dried fenugreek leaves
1 tsp dried mangoes
200g chestnut mushrooms
1 pinch Salt
1 tsp lemon juice
1 tsp fresh coriander, finely chopped
Top Sponsored Searches
Advertisement
You may also like
Print
Save
Share
Offers & Promotions
Great discounts on cookware
Afternoon tea, curry cookery courses and more!
