Ember Crest recipe
Achari Paneer Capsicum Fry
Paneer, capsicum and onion petals seared in a lightly tangy achari-curd coating.
- Prep
- 20 mins plus 15 mins marination
- Cook
- 20 mins
- Serves
- 4
- Level
- Medium
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Ingredients
- 400 g paneer, cut into cubes
- 250 g capsicum, cut into squares
- 120 g onion, separated into petals
- 80 g thick plain curd
- 20 g gram flour (besan), dry-roasted
- 3.5 g salt, then adjust to taste
- 30 ml cooking oil, divided
- 1 tbsp lemon juice
- 2 tbsp chopped fresh coriander
- 8.5 g Bharwa Achari Masala
Instructions
- 1Whisk the curd with roasted gram flour, Bharwa Achari Masala and salt until smooth.
- 1Coat the paneer in the mixture and rest for fifteen minutes.
- 2Heat half the oil in a wide pan and sear the paneer in batches until lightly golden; remove carefully.
- 3Add the remaining oil and stir-fry the onion petals and capsicum for three to four minutes.
- 4Return the paneer and toss on medium heat until the coating is cooked and dry.
- 5Turn off the heat, add lemon juice and coriander, taste, adjust the salt only if required and serve immediately.
Recipe notes
Use thick curd and a small amount of gram flour so the coating clings without making the dish wet. Bharwa Achari Masala contributes regular salt and black salt; use the measured seasoning salt below, then adjust only after tasting near the end of cooking.
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