Achari Paneer
Achari Paneer
Flavorful Paneer Curry made with pickling spices – Achari Paneer!
Achari Paneer
Achari Paneer
Flavorful Paneer Curry made with pickling spices – Achari Paneer!
Servings Prep Time
4people 15minutes
Cook Time
30minutes
Servings Prep Time
4people 15minutes
Cook Time
30minutes
Ingredients
Pickling Spices –
  • 3/4tbsp Coriander Seeds
  • 1/4tsp Fenugreek Seeds
  • 3/4tsp Mustard Seeds
  • 3 Dried Red Chillies
  • 1tsp Cumin/Jeera seeds
  • 1tbsp Fennel/Saunf Seeds
Achari Paneer –
  • 200grams Paneer/Cottage Cheese
  • 2 Tomatoesmedium sized
  • 1 Green Capsicummedium sized
  • 1/2cup Thick Curdwhisked well
  • 1tsp Ginger Garlic Paste
  • 1/2tsp Red Chilli Powder
  • 1/4tsp Turmeric Powder
  • 2tbsp Oil
  • 1/2tsp Mustard Seeds
  • 1/2tsp Onion Seeds
  • 1/4tsp Asafoetida/Hing
  • 1tsp Sugar
  • Salt as needed
  • Water as needed
  • Coriander Leave for garnish
Instructions
  1. In a pan, add the ingredients under “Pickling Spices” and dry roast them on low flame until golden brown.
  2. Once they are golden and aromatic, remove them onto a plate and let it cool down completely. Powder the spices very fine in a blender.
  3. Next add chopped tomatoes and capsicum, grind it into a smooth paste without adding any water.
  4. In a pan, heat oil. Add mustard seeds, onion seeds and asafoetida/hing. As they begin to splutter, add ginger garlic paste and fry on low flame until the raw smell is gone.
  5. Add red chilli powder and turmeric powder. Saute for a couple of mins on low flame.
  6. Add the ground tomato capsicum puree and mix well. Let the gravy boil for 3-4 mins until the raw smell of tomatoes/capsicum is gone.
  7. Add the ground pickling spices followed by salt. Again cook the gravy for 4-5 mins until the oil begins to ooze out from the edges.
  8. Now add whisked curd into the gravy and quickly stir it. Make sure the flame is low to avoid curdling the yogurt.
  9. As it begins to boil again and oil starts to ooze out, cook for 6-7 mins on low flame. Next add cut paneer pieces.
  10. Add sugar and mix well. Let the gravy cook on slow flame for 10-12 mins.
  11. Once the gravy comes together, add chopped coriander leaves and remove from heat. Serve it with any flatbread, rice or pulao.