Ingredients with Measurements:
- 500g paneer (cottage cheese), cut into small cubes
- 1 cup mustard oil
- 1 cup vinegar
- 1 cup sugar
- 1 cup mixed pickling spices (fenugreek seeds, fennel seeds, cumin seeds, mustard seeds, nigella seeds)
- 1 cup red chili powder
- 1 cup turmeric powder
- 1 cup salt
Special equipment needed:
- Large mixing bowl
- Airtight glass jars for storing the pickle
Step-by-step instructions:
1. In a large mixing bowl, combine the paneer cubes with salt and turmeric powder. Mix well and set aside for 30 minutes.
2. In a separate pan, heat the mustard oil until it starts to smoke. Remove from heat and let it cool down to room temperature.
3. Add the mixed pickling spices, red chili powder, and sugar to the cooled mustard oil. Mix well.
4. Add the vinegar to the spice mixture and mix well.
5. Add the paneer cubes to the spice mixture and mix well, making sure all the cubes are coated with the spice mixture.
6. Transfer the paneer and spice mixture to airtight glass jars and seal them tightly.
7. Store the jars in a cool, dry place for at least a week before consuming.
Time:
Preparation time: 45 minutes
Cooking time: None
5. Temperature:
None
Serving size:
This recipe makes enough for 4-6 servings.
Nutritional information:
Calories per serving: 300
Fat: 20g
Protein: 15g
Carbohydrates: 15g
Fiber: 2g
Sugar: 12g
Sodium: 2000mg
Substitutions for ingredients:
- If you don't have mustard oil, you can use any other vegetable oil.
- You can use any type of vinegar, but white vinegar works best.
- You can adjust the amount of sugar and red chili powder according to your taste.
Variations:
- You can add other vegetables like carrots, cauliflower, or green beans to the pickle.
- You can add other spices like cinnamon, cloves, or cardamom to the pickle.
Tips and tricks:
- Make sure to use airtight glass jars for storing the pickle.
- The longer you store the pickle, the better it will taste.
- You can serve the pickle as a side dish with any Indian meal.
Storage instructions:
Store the jars in a cool, dry place for up to 6 months.
Reheating instructions:
None
Presentation ideas:
Serve the pickle in a small bowl with a spoon.
Garnishes:
None
Pairings:
Serve the pickle with any Indian meal, like biryani, dal, or curry.
Suggested side dishes:
Serve the pickle with rice, naan bread, or papadums.
Troubleshooting advice:
- If the pickle is too spicy, you can add more sugar to balance the flavors.
- If the pickle is too salty, you can add more vinegar to balance the flavors.
Food safety advice:
Make sure to use clean utensils and jars when making the pickle. Store the jars in a cool, dry place to prevent spoilage.
Food history:
Pachranga Paneer Ka Achar is a popular Indian pickle made with paneer (cottage cheese) and a spicy mixture of pickling spices, red chili powder, and vinegar. It is a traditional recipe that has been passed down for generations.
Flavor profiles:
The pickle has a spicy, tangy, and slightly sweet flavor.
Serving suggestions:
Serve the pickle as a side dish with any Indian meal.
Related Categories
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Region: Indian