Paneer Achaari

Ingredients

• 500 g paneer (Indian Cottage Cheese) cut into cubes
• 2 tbsp sarson ka tel (mustard oil)
• 1 1/2 tsp kalonji (onion/nigella seeds)
• 1 1/2 tsp rai or sarson (mustard seeds)
• 1 1/2 tsp saunf (fennel seeds)
• 1 1/2 tsp moti kutti lal mirch (paprika), or to taste
• 3-4 sabut lal mirch (whole red pepper)
• 1 1/2 cup (250) thickly sliced onions
• 1/2 cup tomato puree
• 1 tbsp salt or to taste

Preparation

• In a heavy based pan, heat the oil, and add the kalonji, rai/sarson, saunf, moti kutti lal mirch and the sabut mirch, and sauté over high heat, till they begin to splutter.

• Add the onions and continue sautéing till the onion looks glossy.

• Remove the mixture from the pan and keep aside. In the same pan, over high heat, add the tomato puree and salt and sauté till fat separates.

• Add the onion mixture and the paneer pieces and saute for 2-3 minutes for the flavours to blend, before serving.