Achari Paneer

Instructions

1. Prepare the paneer
   Cut the paneer into 1-inch cubes. If using store-bought paneer, you can soak it in warm water for 10 minutes to soften it. Drain and set aside.
2. Temper the spices
   Heat oil in a large pan over medium heat. Add cumin seeds, fennel seeds, mustard seeds, and fenugreek seeds. Let them splutter for about 30 seconds until aromatic.
3. Sauté the base
   Add chopped onions to the pan and sauté until they turn golden brown, about 5-6 minutes. Add ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
4. Prepare the gravy
   Add tomato puree, turmeric powder, red chili powder, and achari masala. Cook for 5-7 minutes until oil separates from the mixture and it thickens slightly. Season with salt to taste.
5. Add yogurt
   Reduce the heat to low. Gradually add whisked yogurt while stirring continuously to prevent curdling. Simmer for 2-3 minutes until well incorporated.
6. Cook the paneer
   Add the paneer cubes to the gravy and gently mix to coat them evenly. Cover and simmer for 5 minutes on low heat, allowing the paneer to absorb the flavors.
7. Final touches
   Check the seasoning and adjust salt if needed. If the gravy is too thick, add a splash of water. Simmer for another 2 minutes until the desired consistency is reached.
8. Garnish and serve
   Turn off the heat and garnish with freshly chopped cilantro. Serve hot with naan, roti, or steamed rice for a delicious meal.