Achari paneer

Ingredients:

¼ kg- Paneer
3 tbsp. Mustard oil
½ tsp. Onion seeds / Kalonji
¼ tsp. Fenugreek seeds
1 medium- Onion, sliced
2 cloves- Garlic, crushed
2- Dry red chilies, broken into pieces
2 tsp. Ginger paste
1 tsp. Chili powder
½ tsp. Turmeric powder
 3 tbsp. Yogurt
¾ cup- Water
1 medium- Tomato, sliced
 Salt to taste
2- Green chilies, sliced
1 tbsp. Lemon juice
For achari masala:
1 tbsp. Coriander seeds
1 tsp. Cumin seeds
2 tsp. Saunf seeds
½ tsp. Carom seeds / Ajwain

1 tsp. Mustard seeds

10-12 Black peppercorns

Method:
1. Roast all the achari masala spices on medium or lower flame, till aroma and flavor comes from it.
2. Let it cool and ground it to powder form, in a spice grinder.
3. Heat oil in a pan add garlic and dry red chilies.

4. When it starts sizzling, add fenugreek seeds and onion seeds, let it splutter for few seconds.
5. Add sliced onion, cook till it is transparent and becomes soft.
6. Add ginger paste, stir for few seconds, then add yogurt, chili powder, turmeric powder, salt, 2 tsp. achari masala and roast for 1 to 2min and immediately add water, mix well.

7. Cook till the spices are cooked and it starts leaving oil.
8. Add tomato slices and paneer pieces, mix well, cook for 3 to 4min, till the paneer pieces are well blended and coated with the onion mixture.
9. Add sliced green chilies, remaining roasted pickle masala, lemon juice and mix well, cook on simmer for 8 to 10 minute.
10. Achari paneer is ready to serve, serve with plain rice, chapathi or naan.