Achari Paneer Recipe

Ignite your taste buds with Achari Paneer, where succulent cubes of paneer are smothered in a bold, pickle spiced gravy. Mustard seeds, fennel, nigella kalonji, and red chili unite with yogurt and tomatoes to create a sauce that’s smoky, tangy, and utterly addictive. Perfect with naan or jeera rice, this dish brings the punch of achar pickle to every bite without the wait

Ingredients For Achari Masala

2 Tablespoon fennel seeds

1 Tablespoon cumin seeds

1/2 Tablespoon mustard seeds

A pinch fenugreek seeds

2-3 NOS Kashmiri red chili

Powdered Spices

A pinch salt

2 Tablespoon dry mango powder

1/2 Tablespoon black salt

Tossing Paneer And Veggies

1 Tablespoon mustard seeds

A pinch cumin seeds

1/4 Tablespoon nigella seeds

1 Tablespoon garlic roughly chopped

2-3 NOS green chili sliced

300-350 Gram paneer cubed

1 NOS tomato diced

1 NOS capsicum diced

1 NOS onion petals

Salt a pinch

1/4 Tablespoon turmeric powder

1/2 Tablespoon Kashmiri chili powder

A pinch achari masala

Final Cooking

2 Tablespoon mustard oil

A pinch cumin seeds

A pinch nigella seeds

A pinch mustard seeds

3 NOS chopped onion

2 Tablespoon ginger garlic green chili paste

A splash of hot water

Powdered Spices

1/4 Tablespoon turmeric powder

1 Tablespoon Kashmiri red chili powder

1/2 Tablespoon Spicy red chili powder

1 Tablespoon coriander powder

2 Tablespoon achari masala

2 Tomatoes puree

3/4 Cup dahi whisked

2-3 Tablespoon fresh cream

1 Inch ginger julienne

A pinch roasted kasuri methi powder

A pinch garam masal

Fresh coriander chopped

Step:1

Set a small pan over high flame and let it get got , then lower the flame and add all the whole spices and dry roast over low flame while stirring continuously until fragrant then transfer them into a bowl and let them cool down completely

Step:2

Add the toasted spices into a small mixer jar and add the powdered spices , grind it into a coarse powder , you can also use a mortar pestle , achari masala is ready

Step:3

Set a kadhai or deep pan in high flame and let it get hot , further add mustard oil and heat it until it starts smoking then lower the flame and let it cool down slightly

Step:4

Further add cumin seeds , klonji , garlic , green chili and stir , then immediately add paneer , tomato , capsicum , onion , salt , turmeric and red chili powder along with achari masala , stir well and cook over high flame for 3-4 minutes and transfer it into a bowl

Step:5

Set the same kadhai or deep pan over high flame and add more mustard oil , heat it up similarly then lower the flame and add cumin seeds , kalonji mustard seeds and onion , stir well and cook over high flame until the onion turn light golden brown

Step:6

Further add ginger garlic green chili paste and cook further until the onion turn golden brown , you can add a splash of hot water if it gets too dry

Step:7

Lower the flame and add all the powdered spices , achari masala , stir well and add a splash of hot water and cook over high flame until the oil gets separated

Step:8

Then lower the flame and add tomato puree , curd and stir it continuously until everything gets mixed , then set the flame to high and cook until the oil gets separated again , add splashes of hot water if the gravy becomes too dry

Step:9

Once the oil gets separated add hot water to adjust the consistency of the gravy and bring it to a simmer , the gravy for this recipe should not be too runny , keep it semi thin

Step:10

Lastly add the tossed paneer and veggies , fresh cream , ginger , kasuri methi powder and garam masala seasoning if needed . Add fresh coriander and stir well . Your restaurant style achari paneer is ready , serve it hot with tandoori roti , parathas or naan

Video For Achari Paneer