UKTV recipes
Mehernosh Mody from Great Food Live
Discover the joys of Indian vegetarian cuisine with Mehernosh Mody's flavourful spiced Indian cheese and mushroom dish
 

Achari khumb paneer

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.

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easy
 
Serves: 4-6
Prep: 15 min
Cook: 50 min
 
 

Ingredients

250ml vegetable oil
200g 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

 

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