Achari Paneer is another paneer recipe that is spicy, tangy, and full of flavors. Like Kadai Paneer, Achari Paneer is also made using a special spice-mix (Achari masala). It is made by adding special Achari Masala with tomatoes, ginger, green chili, Yogurt. Cream, and Paneer.
Our site contains some affiliate links. That means when you purchase anything by clicking those links, I get a commission with no extra cost to you. This helps up the blog running. Thank You!
Achari means Pickle. So, you can guess from the name that the Pickled Paneer is made by using some of the Pickle Spices (Achari Masala). Like any other Paneer recipe, this recipe is also rich in flavor. But it is not as well-known as Shahi Paneer or Butter Paneer.
In India, Kadai (or wok) is popular for such dishes. But you can also make this Paneer in any regular pan. The prominent flavor of the Paneer comes from the freshly ground spices that are added to the recipe.
The post contains Helpful Tips & Tricks to make Achari Paneer. But if you're in a hurry, you can also click "Jump to Recipe' under the Heading to go directly to the Recipe Card, or you can also click Recipe Card from the Table of Contents below.
Jump to:
⭐WHAT IS ACHARI PANEER?
Achari Paneer is made with two words: Achari & Paneer. Achari means Pickle (or anything made using pickling spices), and Paneer is Indian Cottage Cheese. So, in a nutshell, Achari Paneer is a curry made by adding Paneer in pickling spices and tomatoes, ginger, and cream/yogurt.
This is a spicy and tangy curry. So to balance all the flavors, cream/Yogurt is added, and it also helps make the curry creamy & delicious.
🔪PREPARATION FOR ACHARI MASALA
Spices that I use to make Homemade Achari Masala are:
- Fenugreek Seeds
- Mustard Seeds
- Cumin Seeds
- Fennel Seeds
- Coriander Seeds
- Whole Red Chili
Achari Masala is a blend of spices combined to make the dish extra flavorful. Freshly roasted spices enhance the flavor &, in turn, makes the paneer recipe more delicious. You can:
- Make it Fresh: You can make fresh Achari Masala by first roasting the spices and then grinding them in a spice grinder. This will provide the fresh flavor to the recipe.
- Store a Big-Batch: This Achari Masala is very flavorful and you can make it in large quantity and store it in an airtight container for later use. You can use this masala in variety of recipes.
- Buy a Store-Bought: You can also use a store-bought Achari Masala to save time. You will not get the same flavor as you get from the homemade one.
🔪HOW TO MAKE ACHARI PANEER RECIPE
Check the recipe card below for the full recipe, but you refer here for step-by-step photo instructions.
STEP 1- ROAST THE SPICES: The first step is to roast the spices in the pan at low heat until fragrant. This will enhance the flavor of the curry.
STEP 2- MAKE THE SPICE-MIX: The next step is to make the spice-mix (Achari masala). Once the spices cool down, then grind them in a spice grinder.
STEP 3- MAKE PUREE: Make the gravy by adding tomato, ginger, and green chilies to a blender. Blend them finely until smooth.
STEP 4 - ADD PUREE: Add oil to the pan and mix the blended puree. Cook for 3-5 minutes or until oil starts to separate.
STEP 5- ADD SPICES: Add spice-mix (achari masala), Kashmiri Red Chili Powder, and garam masala to the gravy and let it cook for 1-2 minutes. Then add cream and honey & cook for a few more minutes.
STEP 6- ADD PANEER: Add Paneer to the curry along with Kasuri Methi and cook for 1-2 minutes. You can use store-bought Paneer or Homemade Paneer for the recipe.
STEP 7- ADJUST & SERVE: Lastly, adjust the seasoning, and serve with Indian Flatbread or Rice of your choice.
💭TOP TIPS
- Dry roast the spices first, before grinding them. This will make the spice-mix more aromatic. You can make the spice-mix in big quantity and store it in an air-tight container.
- For more tangy flavor, add either diced (canned) tomatoes or cherry tomatoes.
- No need to add onions & garlic. This Achari Paneer is made without onion and garlic.
- Adjust the spice level as per your taste. Achari Paneer's masala already has a bold taste, so when you add green chilies just keep that in mind.
- To lighten the flavor, add cream or milk; this will make the recipe creamier and also balances the flavor.
- Cook the masala in mustard oil. This will bring the smoky flavor to the curry.
- Always use Homemade Achari Masala for the recipe.
🍽STORAGE
You can store Achari Paneer Recipe in the refrigerator or freezer; the taste will remain the same. You can store leftover Paneer in the fridge for 3-5 days. And in the freezer in a container for 1-2 months. Before using the freezer-stored Paneer, just thaw and heat it in the microwave or in a pan on the stove-top until boiled.
👪SERVING SUGGESTIONS
You can serve Achari Paneer Recipe with Garlic Naan, Missi Roti, Amritsari Kulche, or Lachha Parantha. They also go great with Jeera Rice or Pulao.
📖VARIATION
- SPICY: You can add some green chili when pureeing the tomatoes. And also you can add some whole red chili in the curry for a spicy flavor.
- MILD: For those who don't like a spicy flavor then don't add green chili when pureeing the tomatoes. Instead add Kashmiri Red Chili when making the Achari Masala.
- TANGY: For more tangy flavor, either add canned diced tomatoes or cherry tomatoes.
🧾FREQUENTLY ASKED QUESTIONS
I usually don't add any onion or garlic to the gravy of Achari Paneer. I feel this gravy tastes better without it. Adding Masala is sufficient, so I try to make it simple. As the recipe is Achari Paneer, it is a bit tangy. I add cream or Yogurt to adjust the flavors. Because of this, the overall taste of Achari Paneer is very unique and different.
Other recipes you can make using the same Achari Masala:
Achari Gobhi (Cauliflower), Achari Chicken, Achari Aloo (Potatoes), Achari Chickpeas, Achari dry dal, Achari Bhindi, Achari Baingan, etc.
Yes, you can use pickle/achaar to make achari paneer. Just use the Masala is the achar/pickle and not the pieces. Though I will still recommend making Homemade Achari Masala for the curry.
Yes, you can make Achari Paneer Recipe with Yogurt. Just use Greek Yogurt or hung Yogurt. Whisk the Yogurt to free of any lumps and add it to the recipe. Or you can also use Coconut Milk too instead of cream. For a healthier option, I will recommend adding Greek Yogurt.
If you have some leftover Achari Masala, you can store them in an air-tight container. Also, store them in the freezer so that the aroma remains intact.
🥗OTHER PANEER RECIPES
- SHAHI PANEER
- BUTTER PANEER
- KADAI PANEER
- PANEER TIKKA
- MATAR PANEER
- HOMEMADE PANEER
- PALAK PANEER
- PANEER TIKKA MASALA
- PANEER STUFFED LASAGNA
Rate it by clicking the stars below if you liked the recipe. However, if you want to check what is new in my kitchen, check out my Instagram & Facebook.
📖 RECIPE CARD
ACHARI PANEER
Equipment
Ingredients
- 2 tablespoon Mustard Oil or as needed
- 250 grams Paneer cut in cubes
- 3 Tomatoes or 1 cup of tomatoes
- 1-2 Green Chilies as needed
- 1 inch Ginger
- Cilantro to garnish
- pinch Asoefitida (Hing)
- ¼ teaspoon Turmeric Powder
- ¼ teaspoon Garam Masala Powder
- Red Chili Powder as per taste
- Salt
- ½ cup Cream/ Yogurt
- ¼ cup Water
Achaari Masala (Spice Mix)
- ¼ teaspoon Fenugreek Seeds
- ½ teaspoon Mustard Seeds
- ½ teaspoon Cumin Seeds
- 1 teaspoon Fennel Seeds
- 1 teaspoon Coriander Seeds
- 1 whole Red Chili or Kashmiri Red Chili
Instructions
- Take a skillet and dry roast Fenugreek Seeds, Mustard Seeds, Fennel Seeds, Coriander Seeds, Whole Red Chili, and Cumin Seeds for 1-2 minutes until aromatic. When they cool down, put them in the spice grinder and coarse grind the mixture.
- Add tomatoes, ginger and green chilies in a blender and grind them into a fine paste.
Achaari Paneer Gravy
- Add oil to the pan. When the oil is hot, add Tomato-Ginger paste to it. Cook it for 3-5 minutes or until oil starts to separate.
- Add Achari Masala, Red Chili Powder, Garam Masala, Turmeric Powder, and Asoefitida and saute for 1-2 minutes.
- When everything is cooked, add water and salt. Cook for 2-3 minutes. Then add cream/yogurt.
- When it comes to desired consistency, add paneer cubes with Kasuri Methi. Cook for 1-2 minutes and garnish with some chopped cilantro & serve!
Video
Notes
- Dry roast the spices first, before grinding them. This will make the spice mix more aromatic. You can make the spice mix in big quantities and store it in an air-tight container.
- For more tangy flavor, add either diced (canned) tomatoes or cherry tomatoes.
- No need to add onions & garlic. This Achari Paneer is made without onion and garlic.
- Adjust the spice level as per your taste. Achari Paneer's masala already has a bold taste, so when you add green chilies just keep that in mind.
- To lighten the flavor, add cream or milk; this will make the recipe creamier and also balances the flavor.
- Cook the masala in mustard oil. This will bring a smoky flavor to the curry.
- Always use Homemade Achari Masala for the recipe.
Leave a Reply