Achari Paneer

A very interesting dish with Paneer. The same can be made with potatoes also. I was very skeptical while doing this dish for 2 reasons – no garam masala powder and no whole garam masala also. I have not tasted a paneer dish without these masala spices and was not sure how this will turn out. I got the recipe from here and this one is surely a keeper. This tastes best when served hot and goes well with roti, naan, white rice or pulao. I have used dried dill leaves here, you can use the fresh ones too. Make sure to chop them fine. 

Ingredients
Paneer - 200 grams (cut into cubes)
Oil – 1 table spoon + 3 table spoons
Mustard Seeds - 1/2 tea spoon
Fenugreek Seeds - 1/2 tea spoon
Coriander Seeds - 1 table spoon + 1 tea spoon
Cumin Seeds - 1 tea spoon
Red Chili - 5 (adjust to taste)
Dill Leaves - 1 table spoon
Coriander Leaves - to garnish
Onion - 1 cup (chopped)
Tomato - 2 big (cut into 4 pieces)
Capsicum – 1 (cut into 4 pieces)
Garlic - 1 table spoon (minced)
Ginger - 1 tea spoon (minced)
Curd - 3/4 cup
Water - 1/2 cup (adjust as needed)
Vinegar - 2 tea spoons
Cashew - 10
Sugar - 1 tea spoon

Method
Heat a table spoon of oil in a pan and shallow fry the paneer and keep it in warm water and set aside
Dry roast cumin seeds, coriander seeds, red chili, fenugreek seeds and mustard seeds. Once roasted grind to a powder when cooled. Add tomato and capsicum and make a paste and set aside
Heat 3 table spoons of oil in a pan and add cashew and sauté until golden and set aside
In the same pan, add onions, salt and cook until the onions are golden
Add ginger, garlic and cook for a minute.
Add the dill leaves and cook for 30 seconds
Add the cashew and the grinded paste and cook on slow flame until oil oozes out
Add curd and stir continuously. Add water, sugar and vinegar and allow it to cook until the oil oozes out again
Add the paneer and cook for a minute
Remove from heat and garnish with coriander leaves
Achari Paneer is ready

Points to note – Information on dill (from Wikipedia) -

Dill is considered to have very good antigas properties,so it is used as mukhwas, or an after-meal digestive. It is also traditionally given to mothers immediately after childbirth. Dill seeds have spasmolytic properties and they prevent flatulence. They can be used as a herbal tea in the amount of two teaspoons for one glass of boiling water. This herbal tea can be given even to crying infants who cannot sleep because of the spasm of the intestines, i.e. colic. In Anglo-Saxon England, as prescribed in Leechdoms, Wortcunning, and Starcraft of Early England (also called Læceboc) (many of whose recipes were borrowed from Greek medicinal texts), dill was used in many medicines, including medicines against jaundice, headache, boils, lack of appetite, stomach problems, nausea, liver problems, and much more.

Sending this to 30 Minute Mela, Taste of the tropics - Cinnamon, JCO - Monsoon of India, Jagruti's JCO Events Super Foods, Dish it out - Ginger and Garlic, Healthy Food for Healthy Kids-Paneer, Nithu's page