achari paneer recipe
achari paneer recipe in hindi
achari paneer recipe indian
achari paneer tikka
achari paneer without onion garlic
how to make achari paneer at home
Achari paneer gravy recipe. A spicy Indian cottage cheese curry. Achari Paneer recipe without onion garlic. Spicy and quick paneer curry recipe in 20 Minutes.
The achari paneer recipe is tangy in taste and has a zesty flavours from achari masala/Indian pickling spices. This a no onion no garlic paneer curry recipe with a very flavourful and creamy gravy. You can make it using onions too. I made the gravy without onion garlic and with capsicum/shimla mirch.
Achari paneer is an aromatic curry from punjabi cuisine in which soft chunks of paneer are simmered in a gravy that is made with tomatoes, yogurt along and some spices. The use of yogurt makes this curry look rich and creamy, yet taste light.
In any paneer recipe the quality of paneer you use matters a lot, so make sure to use a good quality paneer for this paneer curry. Homemade is always better, if you have time. You can find an An easy method of making homemade paneer here.
You can serve this achari paneer sabzi with Paratha or rice, chapati or rice for a delicious meal. If you like paneer curries you may want to try few other punjabi paneer recipes. Paneer Butter Masala, Matar Paneer , Methi Malai Paneer , Paneer Kofta curry, Makhmali Paneer curry, Paneer Tikka Masala.
Achari Paneer Recipe in Hindi Video
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- Pickling spices
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- ½ teaspoon nigella seeds
- ¼ teaspoon Fenugreek seeds
- 200 g paneer
- 100 g cup yogurt / curd
- 1 inch piece ginger
- 4 Tomatoes
- 1 bell pepper
- 2 Tbsp Oil
- 2 dry whole red chilies
- 1 pinch asafoetida hing
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- Salt to taste
- 2 tsp of mango pickle masala optional
- tsp ½kasuri methi dry fenugreek leaves
- 1 tbsp coriander leaves
Take chopped tomatoes, chopped bell peppers and ginger and make a fine paste of it. Keep it aside.
Now Mix all five whole spices given under in the pickling spice heading.
Heat oil in a pan and add pickling spices to it and whole chillies as well. when spices start to crackle add tomatoes and bell pepper paste.
While the paste is cooking take the curd in a bowl and whisk it well.
Whisking the curd before using in tomato based curry reduces the chances of it’s splitting the gravy.
When masala in the pan starts to leave the sides of pan and oil starts to separate.
Now add turmeric powder, red chilli powder and salt with coriander powder and mix them well with masala.
Now start adding whisked yogurt/curd to the cooked masala, add small amount at a time and keep whisking it while adding it.
When masala is cooked for 3-4 minutes add paneer cubes and coat it well with the masala gravy.
Add few tablespoons of water to it and cook on medium flame for 4-5 minutes.
Take care not to overcook otherwise paneer can become rubbery.
Add kasuri methi and fresh coriander leaves and serve it hot with chapati paratha or rice.