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Achari Paneer

Serves 2
25 mins
306 Kcal
North Indian Achari paneer is soft, silky paneer cubes infused with the irresistible, tongue-tingling taste of pickling spices. This Achari paneer recipe features fresh, creamy paneer alongside a typical spice mix, characteristic of traditional Indian pickles-like fennel, mustard seeds, nigella seeds, and fenugreek. This aromatic mix infuses each mouthful with a burst of tangy, spicy goodness - ideal for adding depth and flavour to your meals. Readied in a tangy yoghurt-based gravy, Achari paneer boasts rich creaminess with a kick of heat; it's the favourite of those who enjoy a little spice. It involves marinating paneer in a mixture of yoghurt and pickling spice, then cooking it until it becomes soft and the flavours are well absorbed. The final result is a bright, thick sauce that coats the paneer and is mouthwatering with layers of complex flavours. Achari paneer is a staple dish that blends well with warm naan, roti, or steamed rice. As a main course or as a side dish to enhance the deliciousness of any Indian meal, it's a pretty fantastic dish. It's also an excellent vegetarian dish to serve at any gathering. It's a satisfying and flavourful- a meat-free delight, if you know what I mean. With a typical and unique taste, this recipe of Achari paneer is an definite addition to your personal cookbook.

Ingredients required for Achari Paneer

  1. 1 cup paneer
  2. 5-6 fenugreek seeds
  3. 1/2 tsp chilli powder
  4. 1/2 tsp black salt
  5. 1 tsp fennel seeds
  6. Coriander
  7. Salt
  8. 3/4 cup curd
  9. 1/4 tsp mustard seeds
  10. Hing
  11. 1/2 tsp turmeric powder
  12. 1 onion
  13. 1 tsp maida
  14. 1 tbsp cooking oil

Cooking steps for Achari Paneer

  1. 1
    Achari Paneer is one of those dishes that feels fancy but is actually super easy to make. Let's dive into it!
  2. 2
    First up, the achari spice mix, it's what makes this dish so special.
  3. 3
    In a small bowl, mix 1 teaspoon of fennel seeds, ¼ teaspoon of mustard seeds, 5 to 6 fenugreek seeds, 1 teaspoon of onion seeds (kalonji), 1/2 teaspoon of cumin seeds, and 1/2 teaspoon of asafoetida (hing).
  4. 4
    Each spice does its part, fennel and kalonji add sweetness, cumin gives a smoky touch, and hing ties it all together.
  5. 5
    Heat 1 tablespoon of oil in a pan over medium heat. Toss in your spice mix and let it sizzle.
  6. 6
    Keep an eye on it so the spices don't burn, they just need to crackle and release their amazing aroma.
  7. 7
    This step smells so good you'll want to bottle it!
  8. 8
    Add 1 cup of sliced onions to the pan. Stir them around and cook until they're soft and translucent.
  9. 9
    Stir occasionally so they don't stick. The onions soak up all that spicy goodness and become sweet and delicious.
  10. 10
    Next, add 1 cup of cubed paneer.
  11. 11
    Stir gently to coat the paneer in the spiced onions. Be careful not to break the cubes, they need to stay nice and intact.
  12. 12
    Now for the spices: add 1/2 teaspoon of turmeric powder, 1/2 teaspoon of chilli powder, and 1/2 teaspoon of black salt. Black salt has this relaxed tangy, earthy vibe, making everything taste extra "achari." Mix it all up gently.
  13. 13
    Pour in ¾ cup of yoghurt. This makes achari paneer creamy and tangy, the ultimate combo! To keep the yoghurt from curdling, stir in 1 teaspoon of all-purpose flour first.
  14. 14
    Mix everything, and let the sauce thicken as it coats the paneer. Add 3 tablespoons of chopped cilantro for a fresh pop of flavour and colour. Taste and adjust the salt if needed. Let it simmer for a few minutes, but don't overcook, paneer can get rubbery if it cooks too long.
  15. 15
    And that's it, your Achari Paneer is ready! Serve this delicious recipe of achari paneer up with rice, rotis, or naan. It's tangy, creamy, and packed with flavour. Whether it's for a casual dinner or something special, this dish always hits the spot.

Shop Ingredients

Hing
92
1
182
1
56
1
71
1
107
1
110
1
91
1
84
1
205
1
55
1
Curd (3/4 cup)
28
1
32
1
76
1
117
1
50
1
100
1
62
1
45
1
33
1
150
1
Salt
27
1
24
1
113
1
22
1
50
1
105
1
107
1
47
1
53
1
125
1
Chilli Powder (1/2 Tsp)
540
1
290
1
100
1
Fenugreek Seeds (5-6)
39
1
25
1
18
1
36
1
82
1
53
1
24
1
45
1
Maida (1 Tsp)
30
1
61
1
35
1
68
1
80
1
46
1
53
1
54
1
Cooking Oil (1 Tbsp)
170
1
147
1
148
1
167
1
151
1
150
1
732
1
150
1
187
1
332
1
Turmeric Powder (1/2 Tsp)
62
1
117
1
225
1
212
1
56
1
59
1
279
1
Onion (1)
36
1
39
1
22
1
62
1
60
1
Fennel Seeds (1 Tsp)
62
1
78
1
61
1
83
1
115
1
58
1
Paneer (1 cup)
100
1
210
1
90
1
140
1
255
1
99
1
100
1
270
1
105
1
108
1
Mustard Seeds (1/4 Tsp)
21
1
34
1
23
1
32
1
38
1
35
1
25
1
19
1
50
1
22
1
Black Salt (1/2 Tsp)
47
1
45
1
99
1
99
1

FAQs

What is Achari Paneer?

Achari Paneer is a favourite North Indian dish. The Indian cottage cheese paneer is cooked in tangy spicy achari masala. The flavours are distinctive, as the typical Indian pickle spices of mustard seeds, fenugreek, cumin, and nigella seeds, which all come together with yoghurt and aromatic herbs. The paneer is made juicy and bold with flavour through the tangy, spicy, and slightly sour notes from the pickling spices, and it is a favourite of all those who like spicy food.

Is Achari Paneer healthy?

Indeed, it would be good if minimum oil was used and fresh ingredients were chosen. Paneer is a good source of protein and calcium, essential for developing muscles and strong bones. Other pickling spices used in Achari Paneer, like mustard, fenugreek, and cumin, are vibrant because they improve digestion, act as antiseptics, and clear infections easily. It works as an anti-inflammatory plus aids metabolism. To make it lighter in option, you can use low-fat paneer or minimise the use of oil while cooking.

How should I serve Achari Paneer?

There are many options through which Achari Paneer can be served. For a complete meal, it goes great with naan, roti, or steamed rice. It can also be served as a side dish with dals or vegetable curries. Achari Paneer can be relished for a complete meal with a cooling cucumber raita or a refreshing mint chutney that will cut down on the spiciness. It is quite versatile. It works just as well for a main course as it does for a starter.
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