Dishoom Paneer Achari – A Tangy, Multi-Textured Treat

The Dishoom cookbook's streak of success in my kitchen continues with the lovely Paneer Achari.

The paneer and bell pepper dish features smooth, creamy paneer chunks with crunchy and bright bell peppers for a great textural contrast.  And the two marinades provide tangy citrus and spicy flavors to each bite.  Yum, I really enjoyed this dish despite the 6 – 24 hour marination time.

You start by preparing a first marinade of spices for the paneer, followed by a more complicated yogurt, pickle, and chickpea-flour based second marinade for both the paneer and bell peppers.

Then put in the fridge for 6-24 hours before grilling, or in our case, searing on high heat in a cast-iron skillet.

Delicious!