- Serves: 4-6
- Cook Time: 50 minutes
- Prep Time: 15 minutes
- Effort: easy
- 250 ml vegetable oil
- 200 g paneer, cut into 1cm cubes
- 4 tbsp mustard oil
- 1 tsp spice mix
- 250 g onions, chopped
- 1 pieces ginger, (2.5cm in length)finely grated
- 2 cloves garlic, crushed
- 1 tsp ground achari spice mix
- 1 tsp ground coriander
- 1 tsp red chilli powder
- 1 pinches turmeric
- 300 g tomatoes, finely chopped
- 0.5 tsp dried fenugreek leaves
- 1 tsp dried mango
- 200 g chestnut mushrooms
- 1 pinches salt
- 1 tsp lemon juice
- 1 tsp fresh coriander, finely chopped
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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