¾cupPlain yogurt(curd or dahi) whisked till smooth
¾cupWater
½teaspoonKasoori methi (Dried fenugreek leaves)
2tablespoonsHeavy whipping cream or fresh cream or malai
2tablespoonsCilantro or coriander leaves
Instructions
Making Achari Masala Powder:
Take all the spices listed under masala powder in a pan.
Dry roast them with stirring constantly on medium heat till you get nice aroma of the spices.
Then remove it to a plate or bowl and let it cool down.
Once cooled, grind into powder using spice grinder.
Making Gravy:
Heat the mustard oil till it is smoking and then cool it down. Once cooled again heat the oil on medium heat.
Once hot add onions and saute till soft and light pink in color.
Mix in ginger garlic paste and saute for a minute or till the raw smell goes away.
Then mix in salt, prepared spice powder and remaining mentioned spice powders (red chili powder, turmeric powder, garam masala, amchur powder). Saute for 30 seconds.
Lower the heat so spices do not burn and then add besan. Roast with stirring continuously for a minute.
Add whisked yogurt and mix right away to avoid curdling.
Also add water and let the mixture come to a boil.
Then crank the heat to medium and let it simmer for 4-5 minutes.
Now add paneer, kasoori methi and heavy cream. Mix gently and cook for 1-2 minutes.
Switch of the gas heat and garnish with chopped coriander leaves.
Notes
As achari paneer gravy sits it will thicken more because we have added besan in the gravy. So if serving after some time or after few hours then keep the gravy slightly thinner by adding little more water. So at the time of serving gravy has right consistency