Paneer Pickle

 

Ingredients (Makes about 1.5 cup)

1. Paneer – 200 gm, cut into very small cubes

2. Garlic – 4 – 5 cloves, chopped

3. Kashmiri chilly powder / piriyan mulaku podi – 2 tbsp

Fenugreek powder / uluva podi – 1/4 tsp

Asafoetida / kaya podi –  2 pinches

4. Sesame oil / nallenna – 3 tbsp

Mustard seeds – 1/4 tsp

5. Water – 1/2 cup

6. Vinegar –  2 – 3 tsp or to taste

7. Sugar – 1/4 tsp

8. Salt – To taste

Method

Heat 3 tbsp sesame oil in a cheena chatti/any pan. Add the cubed paneer pieces and fry until light golden (do not over fry, they will turn hard). Drain onto a paper towel. Now splutter mustard seeds in the same pan and add garlic pieces. Saute until golden. Bring down the heat to low. Add chilly powder, fenugreek powder and asafoetida. Saute until their raw smell is gone or for a few seconds (take care not to burn them). Add 1/2 cup hot water and bring to a boil. Now add the paneer pieces and 1/4 tsp sugar. Mix well. Switch off. Add 2 – 3 tsp vinegar. Cool down and store in an air-tight container. Use it after a few days for the flavors to set in. Refrigerate if you are planning to keep it for long.