Achari Paneer is an Indian cottage cheese curry made using pickling spices. Slightly tangy and full of flavors, this curry goes perfect with Indian breads. Here is how to make it.
Paneer, it is considered as one of the fancy ingredients when it comes to vegetarian cooking.
You will see 60 percent of the vegetarian menu will be filled with Paneer dishes, if you visit a North Indian restaurant.
From Kadai Paneer, Paneer Kolhapuri to Paneer Tikka Masala and Paneer Butter Masala, you will find it all in the menu.
But one recipe that you will see in very few restaurants is this Achari Paneer, which is as delicious as the above recipes and has an unique flavour to it.
As the name says itself, Achari Paneer, is loaded with the spices that is used in Achaar, which is a hindi name for Indian Pickles.
Paneer is also high in protein and has a lot of health benefits, and thus I make sure to prepare a paneer based dish at least once in a week at my home.
And this Achari Paneer is one such dish that I often prepare.
The Achaar spices gives this curry a slightly sour, slightly spicy flavour.
It can also be served for your weekend meals, festive meals or even if you are hosting a get together at home.
I assure you everyone will just love its unique flavours and will definitely ask you for the recipe.
About the recipe
Achari Paneer is a delicious North Indian curry where Paneer is added to a tomato onion yogurt based gravy which is flavoured with an Achari Masala, lending it a beautiful and unique flavour.
For this curry, I would recommend you to make your own Achari Masala for making at home, because this homemade and fresh masala will add a lovely punch to the curry.
The Achari Masala can be made in bulk and stored for a long time.
That’s how I do it! Whenever I need it to make Achari Paneer or other similar Sabzis, I have the powder ready!
While preparing Achari Paneer, I had even added some of dry mango or amchur powder in order to give a nice tangy taste to Achari Paneer.
Garnish Achari Paneer with coriander leaves and check for yourselves how delicious and finger-licking it tastes!
Benefits of Paneer
Paneer is considered to be salubrious. Loaded with protein, paneer provides energy and even bolsters the health of teeth, bones.
It improves digestion and also boosts weight loss.
Maintains blood sugar levels, and thus can be included in diabetic people’s everyday diet. Preferably, chose a low fat paneer in such cases.
Moreover, consumption of paneer even helps in reducing the pain and stress of menopause.
How to make Achari Masala at home?
- 16-18 Kashmiri Dry Red Chillies
- 2 tablespoon Coriander Seeds
- 2 teaspoon Onion Seeds
- 6 tablespoon Fennel Seeds
- 4 tablespoon Mustard Seeds
- 1 teaspoon Fenugreek Seeds
- 6 tablespoon Cumin Seeds
- 4 tablespoon Salt
- 1 teaspoon Turmeric Powder
- 1 teaspoon Hing
- 4 teaspoon Dry Mango Powder
Dry roast dry red chillies, coriander seeds, onion seeds, fennel seeds, mustard seeds, fenugreek seeds and cumin till slightly browned and fragrant. Cool for 5 minutes.
Blend in a blender with the rest of the ingredients to make a coarse powder.
Store in an airtight container for up to a month in a cool and dry place or refrigerate it for about 2 months.
You can add this powder in curries, dal and can make various starters.
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Step by Step Recipe
Heat mustard oil in a pan.
When the oil is hot, add onion and fry until slightly browned.
Add ginger garlic paste and green chilli and fry until onion turns nicely brown.
Add tomato and cook for 3-4 minutes.
Now add yogurt whisked with maida and cook for another 2-3 minutes.
Add achari masala, crushed coriander seeds, red chilli powder, dry mango powder and salt and fry until oil starts to separate from the sides of the pan.
Add 1 cup of water and bring the curry to a boil.
Now add paneer, peas and capsicum and cook for 4-5 minutes.
Add mango pickle masala with oil, kasuri methi and lemon juice and mix well.
Achari Paneer Recipe
- ¼ cup Mustard oil
- 1 cup Onion (Finely Chopped)
- 2 teaspoon Ginger Garlic Paste
- 203 Green chilli (Slit into halves)
- ½ cup Tomato (Grated)
- ½ cup Yogurt (Whisked with 1 tablespoon maida)
- 2 tablespoon Achari Masala
- 2 teaspoon Coriander Seeds (Crushed)
- 2 teaspoon Kashmiri Red Chilli Powder
- 2 teaspoon Dry Mango Powder
- Salt to taste
- 400 g Paneer (Cut into cubes)
- ½ cup Peas
- ½ cup Capsicum (Cubed)
- 2 tablespoon Mango Pickle Masala with Oil
- 2 tablespoon Kasuri Methi
- 2 tablespoon Lemon Juice
- Heat mustard oil in a pan.
- When the oil is hot, add onion and fry until slightly browned.
- Add ginger garlic paste and green chilli and fry until onion turns nicely brown.
- Add tomato and cook for 3-4 minutes.
- Now add yogurt whisked with maida and cook for another 2-3 minutes.
- Add achari masala, crushed coriander seeds, red chilli powder, dry mango powder and salt and fry until oil starts to separate from the sides of the pan.
- Add 1 cup of water and bring the curry to a boil.
- Now add paneer, peas and capsicum and cook for 4-5 minutes.
- Add mango pickle masala with oil, kasuri methi and lemon juice and mix well.
- Serve hot.