Achari paneer using fresh masala step-by-step recipe with photos.
About this recipe
Achari paneer is a cottage cheese curry flavoured with pickling spices. It has a very unique flavour and tastes very different from the regular onion-tomato-based curries. This dish tastes great with plain paratha or plain rice. Use the leftover curry in wraps to make a delicious lunch. The spicy, tangy intense curry is a delight. You may replace the cottage cheese with chicken for
Freshly roasted spices combined with a silky onion-tomato-yogurt gravy make this dish a true winner. Try my version of this dish for a perfect winter night curry.
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Achari paneer step by step instructions
1. Dry roast mustard, cumin, fenugreek, fennel, and nigella seeds on low flame until aromatic
2. Grind into a fine powder and set aside the achari masala
3. Lightly fry the paneer cubes
4. Add onion paste and fry
5. Add ginger-garlic paste
6. Add tomato puree next
7. Add the powdered spices
8. Add the achari masala
9. Add whisked yogurt and adjust consistency with some water
10. Add the paneer cubes and mix gently
11. Simmer for a few minutes. Achari paneer is ready for serving
Recipe card
Achari Paneer
Ingredients
- 500 grams paneer cut into cubes
- 1 medium onion ground into smooth paste
- ¼ cup tomato puree
- 3 tablespoon ghee
- ½ inch ginger
- 1-2 cloves garlic
- ¼ cup yogurt whisked
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ½ teaspoon fenugreek seeds (methi)
- ½ teaspoon fennel seeds (saunf)
- ½ teaspoon nigella seeds (kalonji)
- 1 teaspoon turmeric powder
- 1-2 teaspoon red chilli powder or as per taste
- 1 teaspoon cumin powder
- 2 teaspoon coriander powder
Instructions
- To make the achari masala (pickling spice powder), dry roast mustard, cumin, fenugreek, fennel and nigella seeds on low flame until aromatic. Grind into a fine powder and set aside
- Grind ginger and garlic into a fine paste with little water. Set aside
- Heat 1 tablespoon ghee in a pan. Add paneer cubes and lightly fry them. Set aside
- Add remaining ghee to the same pan and add onion paste
- Fry on medium flame until the onion paste is caramelised and light brown. Take care not to burn it
- Add the ginger-garlic paste and fry for few more minutes until the raw smell goes
- Add tomato puree, powdered spices, achari masala and cook well until the oil separates
- Add whisked yogurt and combine well. Add ¼ to ½ cup water to adjust consistency and boil for 2-3 minutes
- Add fried paneer cubes and combine well
- Simmer for 3-4 minutes and then turn off the flame
- Server hot
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