Achari Paneer

[Achar = pickle]

Featuring in the endless array of paneer gravies is this unique curry that melds in the flavors of a typical Indian pickle. The whole spices that make up the body of pickles are roasted and ground to an aromatic powder. This is added to the curry to make it take on the flavors of a pickle. 

However, the recipe below is just my take on achari paneer. I took a short-cut. Instead of roasting and grinding the whole spices, I plopped in a few tablespoons of  pre-made pickle into the gravy. I am not taking credit for thinking of this short-cut, though :). I have heard many people adding lemon pickle, or most commonly, mango pickle, in any given curry to easily amplify the flavor by several notches. I also  frequently add avakkkai/mango pickle to regular dal-tadka to flavor it - an inherited preference. So, adding mango pickle to a panneer gravy was a natural hop, not a leap, in my thinking.

I also earn brownie points if I make up "new" paneer dishes.

Ingredients (serves 5):

1. 2 tablespoons vegetable oil/ olive oil
2. 1/2 teaspoon cumin seeds
3. 1/2 teaspoon fennel seeds
4. 2 medium-sized onions, finely chopped
5. 4 cloves of garlic crushed with 1 inch block of ginger
6. 1 teaspoon cumin powder
7. 1 teaspoon coriander powder
8. 1/2 teaspoon turmeric powder
9. 1/2 teaspoon garam masala powder (optional; add less than 1/2 teaspoon if the masala is very powerful. You don't want this to overpower the flavors of the pickle)
10. 3 green bell-peppers, cubed
11. 2.5 tablespoons mango pickle / lemon pickle (the quantity/measurement is completely dependent on the pickle - how spicy/salty it is. Add in small increments and adjust quantity as per taste. I used store-bought South-Indian style mango pickle)
12. 1/2 teaspoon sugar
13. 1 cup whisked yogurt
14. 200 grams of paneer, cubed
15. 1/4 cup chopped cilantro for garnishing
16. salt and chilli powder per taste (taking into account the seasonings already present in the pickle)

Preparation:

1. Heat oil in a medium-large saucepan
2. Add cumin seeds and fennel seeds to the oil and wait for them to sizzle
3. Add chopped onion and satue until translucent (on medium heat)
4. Add crushed ginger-garlic and fry for a minute until it doesn't smell raw
5. Add turmeric powder, cumin powder, coriander powder and garam masala and fry for a minute
6. Add 1 tablespoon of the pickle (it's ok to mix in bits of mango) and mix in
7. Immediately add the bell-peppers and cook on medium flame, stirring/checking periodically until the peppers cook
8. Now, add 1 more tablespoon of pickle and stir into the peppers. Sprinkle sugar and mix.
9. Smoothly whisk 1 cup of yogurt with 1/2 tablespoon of pickle. Add to the curry and mix well. 
10. Immediately lower the heat to the lowest setting and simmer for 5 minutes. Yogurt will curdle at high/sustained heat. Taste and adjust for seasonings - salt, chilli powder / pickle
11. Switch off the heat and add paneer, and garnish with cilantro. Let the panneer soak into the gravy. If this gravy is too thick, add more yogurt/water to thin it down. 

Serve with roti/rice. Enjoy!