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Achari paneer curry recipe that is tangy and has a zesty flavours from achari masala or Indian pickling spices. This a no onion no garlic paneer curry recipe with very flavourful and creamy gravy. This aromatic paneer curry that is served with Chapati rice or paratha

Achari Paneer recipe - How to make Achari Paneer

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Course: curry, Main Course, Main Dish
Cuisine: Indian, indian cuisine, punjabi
Author: Rekha Kakkar

Ingredients

  • 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
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • Salt to taste
  • 2 teaspoon of mango pickle masala optional
  • teaspoon ½kasuri methi dry fenugreek leaves
  • 1 tablespoon coriander leaves

Instructions

  • 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.