Achari paneer recipe | Achari paneer masala | How to make achari paneer

Achari paneer recipe aka achari paneer masala is a spicy, flavoured, slightly hot and tangy Indian paneer curry recipe where paneer cubes are cooked in a spicy onion-tomato gravy with yogurt, capsicum chunks and homemade achari masala. It is a north Indian delicacy and served in many popular restaurants. Achari paneer can be best accompanied with any flat bread like naan, paratha, roti etc. and even with rice items like steamed rice, jeera rice or peas pulao.

About the recipe
Health Benefits of Paneer
Tips and Suggestions
Frequently Asked Questions
How to make Achari Paneer (step wise photos)
Recipe Card

Achari paneer the name itself expresses the complete recipe. The word ACHAR refers Indian pickles and PANEER refers Indian cottage cheese. In this preparation, paneer is cooked in pickling spices which is used to prepare the achar aka Indian pickle. The combination of these two makes a spectacular Indian paneer curry recipe overloaded with flavours.

Achari paneer recipe is a spicy, flavoured, hot and tangy paneer recipe Indian where paneer chunks are cooked in spicy onion tomato gravy with capsicum chunks and homemade achari masala. So, it could be considered as a light dish because neither nut pastes nor cream is used to prepare the dish. Only the addition of achari masala aka pickle spices make the dish flavourful and slightly spicy.

Achari recipes are very famous in India because of its unique taste and flavour. There are myriad recipes that are cooked in Indian culinary with the achari flavour using the pickle masala used in achar. Achari chicken and achari gosht are the most popular recipes in it. Achari paneer is the most popular vegetarian version of achari recipes. Other than these, achari aloo masala, achari baingan, achari karela etc. are few other variations in vegetarian dishes.

Though I am a non-vegetarian, but I still love paneer and always make sure to prepare a paneer recipe weekly once, especially on meatless days. I always do lot of experiment with the protein ingredient and prepare different ranges of dishes with it. In fact, till now whenever I visit any north Indian restaurant for dinner, I always make sure to order a Paneer with gravy recipe with naan.

Paneer is considered as a special ingredient among vegetarians to prepare special dishes. In fact, any north Indian restaurants’ menu card is occupied by paneer recipes like sahi paneer, kadai paneer, butter paneer and many more. But surprisingly, you will get the achari paneer recipe in few selected restaurants.

When I was in Pune, I went to a north Indian restaurant for dinner with my husband and the recipe name in the menu card Achari paneer masala dragged my attention. Then we ordered it and just loved the preparation.

After that, I have tried to prepare restaurant style achari paneer recipe at home so many times with readymade masala but couldn’t reach that point. Then I have prepared the recipe with homemade achari masala and it really made a huge difference in taste and flavour. Thereafter, I never turned back and prepared achari paneer masala various times and it never disappointed me.

Achari paneer recipe aka achari paneer masala is a simple and easy paneer recipe. Though it tastes exactly like the restaurant bought ones, but the way of cooking it is quite easy. Honestly it is a full proof recipe, and nothing can go wrong with it. All the ingredients required to prepare the dish are regularly used in Indian culinary and easily available in any Indian grocery. Achari paneer could be a perfect option for any special occasion, family get together, small party or for simple weekend dinner.

Achari paneer recipe with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. I have included all the tips and tricks below to prepare perfect achari paneer at home. Before directly jumping into the recipe, let me share few interesting facts about the recipe and the primary ingredient of the recipe Paneer.

• Cottage cheese is very rich in Protein.
• It is high in Calcium which helps to strengthen our teeth and bones.
• It helps to control sugar level for diabetic patients.
• The nutrients present in it helps to improve digestion.
• It contains good amount of folate which is an important component for red cell production.

• Prepare fresh achari masala at home for better aroma.
• Always cook the achari paneer in mustard oil for the best flavour.
• Add little bit of flour or besan into the yogurt and beat it thoroughly before adding. It resists the yogurt to curdle during the time of cooking.
• Use tomato paste instead of chopped tomatoes. It gives perfect consistency to the dish.
• I always prefer to use fresh tomato paste instead of readymade tomato puree for the recipe. Readymade tomato puree is much more concentrated and citric.
• Don’t skip capsicum from the recipe. It gives a refreshing flavour to the dish.
• Addition of amchur powder and yogurt gives a tangy touch to the dish.

Yes, achari paneer can be prepared vegan too. Instead of paneer, you can add tofu into the curry. For the gravy, you can use dairy free aka vegan yogurt like soya yogurt instead of normal yogurt.

Yes, of course. You can prepare achari paneer without onion and garlic. But you need to increase the amount of tomatoes to be used for the recipe. I personally prefer to use capsicum paste instead of capsicum chunks for a no onion no garlic version of the recipe for better flavour and texture.

Normally, everyone suggests using homemade paneer for the best result, but I have used market bought paneer for the recipe. According to me, both works great for the recipe.

• If you are using refrigerated packaged Paneer, then put it in hot water for some time before cooking. This helps the Paneer to be soft and tender.
• Don’t overcook the paneer. It may become rubbery.
• If you prefer to use fried paneer then fry them over low to medium low flame for few seconds. Don’t over fry.

Yes of course. But the homemade masala really makes a remarkable difference in flavour as compared to market bought ones.

Achari paneer is one of the most versatile recipes which can get fitted very easily with any Indian flat bread like roti, paratha, naan, kulcha, poori etc. and with rice items too like plain rice, jeera rice, pulao etc. In fact, you can use the recipe to prepare wraps.

To prepare the achari paneer recipe, first prepare the achari masala at home. Take a dry pan and add the whole spices Cumin seeds, Coriander seeds, Nigella seeds, Mustard seeds, Fenugreek seeds, Fennel seeds, 1 Kashmiri red chilli on the pan and dry roast them over medium-to-medium low flame for 2-3 minutes until a nutty aroma comes out. Then allow the spices to cool down completely before grinding. After this, grind the whole spices till dust and keep it aside.

Then take yogurt into a bowl and add 1 teaspoon all-purpose flour into it. Whisk the yogurt thoroughly with a fork and keep it aside.

In a jar of a grinder, add the tomato chunks and close the lid. Pulse it to a smooth paste and keep it aside.

Now put a pan on flame and allow it to become completely dry. Then add oil into the pan and once the oil is hot, add nigella seeds, hing into the pan for tempering and allow it to crackle.

Add chopped onions into the pan and cook it in medium flame for 8-10 minutes until it become soft and translucent. Add ginger-garlic paste into the pan and cook it in low flame for another 2-3 minutes.

Then add salt, turmeric powder, red chilli powder and give a nice mix. Cook it in low flame for another 2-3 minutes.

Add the tomato paste into the pan and give a nice mix. Cook it in medium flame for another 4-5 minutes until the masala releases oil.

Add amchur powder, black salt, achari masala into the pan and give a nice mix. Cook it in lowest flame for another 1-2 minutes. Then add the yogurt mixture into the pan and give a nice mix. Cook it in low flame for another couple of minutes.

Add the capsicum chunks into the pan and give a nice mix. Cook it in low flame for another 1-2 minutes. Add ½ tablespoon pickle with spice and oil for extra flavour and mix it well. You can use any spicy savoury Indian pickle for the recipe like mango pickle, carrot pickle, mixed pickle etc.

Then add water into the pan for gravy and give a nice stir. Cook it in high flame until the gravy starts boiling.

Put the flame in low and add the paneer cubes into the pan and give a nice mix. Cover the pan and cook it in low flame for another 5 minutes.

Add freshly chopped coriander leaves into the pan and give a nice mix. Cook it in high flame for few seconds and the switch off the flame.

Many indian paneer curry recipes have already been shared in my previous post. You can check few of them like

Karahi Paneer
Shahi Paneer Recipe Mughlai Style
Restaurant Style Matar Paneer
Paneer methi malai

..And Many more…

• 1 teaspoon Cumin seeds (Jeera)
• 1 teaspoon Coriander seeds (Dhania)
• 1 teaspoon Nigella seeds (Kalonji)
• 1 teaspoon Mustard seeds (Sarso)
• ¼ teaspoon Fenugreek seeds (Methi)
• 1 teaspoon Fennel seeds (Saunf)
• 1 Kashmiri red Chilli (Kashmiri lal mirch)

• 225 grams Paneer (Cottage cheese), medium cubes
• 2 Onions, finely chopped
• 2 Tomatoes, deseeded and diced for paste
• 1 tablespoon Ginger-Garlic paste
• 1 Capsicum, medium diced
• 3 tablespoons Coriander leaves, chopped
• ½ tablespoon Indian pickle (Any mango or mixed)
• ¼ cup Yogurt
• 1 teaspoon Maida
• ½ teaspoon Nigella seeds (Kalonji)
• ¼ teaspoon Hing (Asafoetida)
• 1 teaspoon Turmeric powder
• 1 teaspoon red Chilli powder
• 1 teaspoon Amchur powder (Dry mango powder)
• ½ teaspoon black Salt (Kali namak)
• Salt to taste
• 3 tablespoons Mustard oil for cooking
• 1 cup Water for Gravy

1. Take a dry pan and add the whole spices 1 teaspoon Cumin seeds, 1 teaspoon Coriander seeds, 1 teaspoon Nigella seeds, 1 teaspoon Mustard seeds, ¼ teaspoon Fenugreek seeds, 1 teaspoon Fennel seeds, 1 Kashmiri red chilli on the pan and dry roast them over low to medium low flame for 2-3 minutes until the spices get tossed evenly and a nutty aroma comes out.
2. Transfer the spices to a separate plate and allow it to cool down completely before grinding.
3. Transfer the spices to a jar of a grinder and close the lid of the jar. Pulse it to smooth dust and keep it aside.
4. In a jar of a grinder, add the tomato chunks and close the lid. Pulse it to a smooth paste and keep it aside.
5. On the other hand, take ¼ cup yogurt into a bowl and add 1 teaspoon all-purpose flour into it. Whisk the yogurt thoroughly with a fork. Make sure no lumps are there. Keep it aside.
6. Cut the paneer into medium size cubes and keep it aside.
7. Now put a pan on flame and allow it to become completely dry. Then add 3 tablespoons mustard oil into the pan.
8. Once the oil is hot, add ½ teaspoon nigella seeds, ¼ teaspoon hing into the pan for tempering and allow it to crackle.
9. Add chopped onions into the pan and cook it in medium flame for 8-10 minutes until it become soft and translucent.
10. Add 1 tablespoon ginger-garlic paste into the pan and cook it in low flame for another 2-3 minutes until the raw smell disappears.
11. Add salt, turmeric powder, red chilli powder into the pan and give a nice mix. Cook it in low flame for another 2-3 minutes.
12. Add the tomato paste (Step 4) into the pan and give a nice mix. Cook it in medium flame for another 4-5 minutes until the masala releases oil.
13. Add 1 teaspoon amchur powder, ½ teaspoon black salt, achari masala (Step 3) into the pan and give a nice mix. Cook it in lowest flame for another 1-2 minutes.
14. Add the yogurt mixture (Step 5) into the pan and give a nice mix. Cook it in low flame for another couple of minutes until the masala releases oil.
15. Add the capsicum chunks into the pan and give a nice mix. Cook it in low flame for another 1-2 minutes.
16. Add ½ tablespoon pickle with spice and oil for extra flavour and mix it well. You can use any spicy savoury Indian pickle for the recipe like mango pickle, carrot pickle, mixed pickle etc.
17. Add 1 cup water into the pan for gravy and give a nice stir. Cook it in high flame until the gravy starts boiling.
18. Put the flame in low and add the paneer cubes into the pan and give a nice mix. Cover the pan and cook it in low flame for another 5 minutes.
19. Add 3 tablespoons freshly chopped coriander leaves into the pan and give a nice mix. Cook it in high flame for another 10-15 seconds.
20. Switch off the flame and put the pan down.

Transfer the achari paneer recipe into a serving bowl. Serve hot or warm to enjoy its best taste. Pair up the succulent dish with your favourite rice item or flat bread and enjoy the north Indian delicacy.

Achari paneer recipe | Achari paneer masala | How to make achari paneer

Serves: 4 Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

For achari masala

• 1 teaspoon Cumin seeds (Jeera)
• 1 teaspoon Coriander seeds (Dhania)
• 1 teaspoon Nigella seeds (Kalonji)
• 1 teaspoon Mustard seeds (Sarso)
• ¼ teaspoon Fenugreek seeds (Methi)
• 1 teaspoon Fennel seeds (Saunf)
• 1 Kashmiri red Chilli (Kashmiri lal mirch)

Other ingredients for Achari Paneer

• 225 grams Paneer (Cottage cheese), medium cubes
• 2 Onions, finely chopped
• 2 Tomatoes, deseeded and diced for paste
• 1 tablespoon Ginger-Garlic paste
• 1 Capsicum, medium diced
• 3 tablespoons Coriander leaves, chopped
• ½ tablespoon Indian pickle (Any mango or mixed)
• ¼ cup Yogurt
• 1 teaspoon Maida
• ½ teaspoon Nigella seeds (Kalonji)
• ¼ teaspoon Hing (Asafoetida)
• 1 teaspoon Turmeric powder
• 1 teaspoon red Chilli powder
• 1 teaspoon Amchur powder (Dry mango powder)
• ½ teaspoon black Salt (Kali namak)
• Salt to taste
• 3 tablespoons Mustard oil for cooking
• 1 cup Water for Gravy

Instructions

1. Take a dry pan and add the whole spices 1 teaspoon Cumin seeds, 1 teaspoon Coriander seeds, 1 teaspoon Nigella seeds, 1 teaspoon Mustard seeds, ¼ teaspoon Fenugreek seeds, 1 teaspoon Fennel seeds, 1 Kashmiri red chilli on the pan and dry roast them over low to medium low flame for 2-3 minutes until the spices get tossed evenly and a nutty aroma comes out.
2. Transfer the spices to a separate plate and allow it to cool down completely before grinding.
3. Transfer the spices to a jar of a grinder and close the lid of the jar. Pulse it to smooth dust and keep it aside.
4. In a jar of a grinder, add the tomato chunks and close the lid. Pulse it to a smooth paste and keep it aside.
5. On the other hand, take ¼ cup yogurt into a bowl and add 1 teaspoon all-purpose flour into it. Whisk the yogurt thoroughly with a fork. Make sure no lumps are there. Keep it aside.
6. Cut the paneer into medium size cubes and keep it aside.
7. Now put a pan on flame and allow it to become completely dry. Then add 3 tablespoons mustard oil into the pan.
8. Once the oil is hot, add ½ teaspoon nigella seeds, ¼ teaspoon hing into the pan for tempering and allow it to crackle.
9. Add chopped onions into the pan and cook it in medium flame for 8-10 minutes until it become soft and translucent.
10. Add 1 tablespoon ginger-garlic paste into the pan and cook it in low flame for another 2-3 minutes until the raw smell disappears.
11. Add salt, turmeric powder, red chilli powder into the pan and give a nice mix. Cook it in low flame for another 2-3 minutes.
12. Add the tomato paste (Step 4) into the pan and give a nice mix. Cook it in medium flame for another 4-5 minutes until the masala releases oil.
13. Add 1 teaspoon amchur powder, ½ teaspoon black salt, achari masala (Step 3) into the pan and give a nice mix. Cook it in lowest flame for another 1-2 minutes.
14. Add the yogurt mixture (Step 5) into the pan and give a nice mix. Cook it in low flame for another couple of minutes until the masala releases oil.
15. Add the capsicum chunks into the pan and give a nice mix. Cook it in low flame for another 1-2 minutes.
16. Add ½ tablespoon pickle with spice and oil for extra flavour and mix it well. You can use any spicy savoury Indian pickle for the recipe like mango pickle, carrot pickle, mixed pickle etc.
17. Add 1 cup water into the pan for gravy and give a nice stir. Cook it in high flame until the gravy starts boiling.
18. Put the flame in low and add the paneer cubes into the pan and give a nice mix. Cover the pan and cook it in low flame for another 5 minutes.
19. Add 3 tablespoons freshly chopped coriander leaves into the pan and give a nice mix. Cook it in high flame for another 10-15 seconds.
20. Switch off the flame and put the pan down.