Achari Paneer Joshila Recipe

Ingredients:
Paneer - 350 gms, cut into 1 inch cubes
Oil - 4 tblsp
Asafoetida - 1 pinch
Onion Seeds - 1/2 tsp
Fenugreek Seeds - 1/2 tsp
Cumin Seeds - 1 tsp
Mustard Seeds - 1/2 tsp
Fennel Seeds - 1 tsp
Dry Red Chillies - 2
Onions - 1/2 cup, chopped
Tomatoes - 1 1/2 cups, chopped
Salt to taste
Garam Masala - 1/2 tsp
Red Chilli Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Dry Pomegranate Powder - 1/2 tsp

For the Marinade:
Drained Yogurt - 2 tblsp
Salt to taste
Ginger-Garlic Paste - 1 tblsp
Cornflour or Besan Flour- 1 tblsp
Lemon Juice - 1 tblsp

Method:
1. Put all the marinade ingredients ina  bowl.
2. Add the paneer and marinate for 30 minutes.
3. Heat 2 tblsp oil in a non-stick pan.
4. Fry the paneer on both sides till crisp and golden. Keep aside.
5. Heat the remaining oil in a kadai.
6. Add the asafoetida, onion seeds, fenugreek seds, cumin seeds, mustard seeds and fennel seeds along with the red chillies.
7. Fry for about 1 minute.
8. Add the onions, saute till light brown.
9. Add the tomatoes and stir-fry till the oil comes to the surface.
10. Season with salt, garam masala, chilli, turmeric and pomegranate powders, then stir in the paneer.
11. Serve hot with puris.