Achari paneer is an Indian curry made with paneer (Indian cottage cheese) and pickling spices. This is a divinely creamy and richly spiced curry that is sure to tantalize your taste buds. Simmered in a thick tomato-based gravy, this classic Indian dish pairs well with naan, paratha or rice.
This is my forever favorite paneer curry to make when I am craving some homestyle rustic food. The pickling spices give the dish a unique flavor profile.
I prefer to dunk some garlic naan to sop up the tangy, spicy and creamy gravy along with melt-in-your-mouth paneer pieces. It defines one of those ultimate food nirvana moments.... meal that not only feeds your body but also nourishes your soul !
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What is Achari Paneer ?
The Hindi word achari means pickle and paneer is soft cottage cheese widely used in Indian cooking. So, achari paneer is a paneer curry cooked with spices used in making pickles.
Making Achari Paneer is a great way to enjoy Indian vegetarian meal that’s full of flavor. The layers of complex tangy, spicy and buttery flavors make it a satisfying soul food.
Paneer is a great source of protein and is low in fat and cholesterol. The spices used in the dish also have various health benefits, such as aiding digestion and helping to reduce inflammation. So, not only is Achari Paneer a tasty dish, it’s also a healthy one.
Ingredients
Paneer : I am using store brought paneer. Make sure to bring it to room temperature before using.
Curry Base : Onion , tomato, ginger and garlic are main ingredients to make thick and saucy curry which is also called gravy in India. I prefer to use mustard oil for cooking but other oils are ok to use too.
Spices and Herbs : You can use store brought pickling spice mix called achar masala. Along with that turmeric powder, red chilli powder, kasuri methi which is dried fenugreek leaves are the main ingredients for flavor. I like to use a bay leaf and cinnamon stick to add a touch of rustic earthiness to the taste.
How to Make
Preparation : Blend the onion with little water along with ginger and garlic to make a smooth paste. Also blend tomatoes with little water to make smooth tomato puree. Soak paneer in warm water for about 10 minutes as you prepare the gravy. Then pat it dry with paper towel and cut it into cubes.
Cooking : Heat oil in a large non-stick pot over medium heat. Add cumin seeds, bay leaf and cinnamon stick. Once the cumin seeds start to splutter, add the onion paste and sauté for 3-4 minutes. Stir every minute. The mixture should turn golden brown. ( do not skip this step.)
Now add tomato puree and continue to for 3-4 minutes. Stir every minute.
Now add the achari spice mix, turmeric powder, red chili powder and sauté for 2 minutes.
Once the curry gravy gets bubbling hot, add the cubed paneer and mix well. Partially cover the pan to avoid splatter and let the curry simmer for 2 minutes.
Turn off the heat. Transfer to serving plater. Rub some kasuri methi between your palms and sprinkle on the top. Serve hot and enjoy !
Pro Tips
- Make sure to sauté the onion paste really well. It helps eliminate raw onion smell and makes the gravy rich and flavorful.
- Add paneer only at a last stage of cooking. You should not cook paneer more than few minutes. It should just heat up well in bubbling curry. Otherwise paneer gets hard and chewy.
- To make creamy melt-in-your-mouth paneer, soak it in warm water for 10 minutes before adding it in curry.
- You can skip adding onion, ginger and garlic to the gravy to make Jain Style Achari Paneer.
Serving Suggestions
This scrumptious paneer curry is a great choice for dinner parties or family meals. Dhaba Style Achari Paneer is served along with cut raw onion , slit green chilis and lemon wedges.
Serve it with a naan or chapati, and a cooling yogurt-based raita. A side of steamed basmati rice or Jeera Rice also works.
You can also serve it with a side of cucumber tomato salad, or a green house salad. For a richer flavor, garnish with a sprinkle of fresh cilantro. Enjoy!
What are Indian Pickling spices ?
Indian Pickling spices ( achari masala) are a combination of aromatic spices used to pickle vegetables, fruits, and other foods. The specific blend of spices varies, but usually includes fenugreek, mustard seed, cumin, nigella, fennel, and asafoetida.
Pickling spices are used to give the pickled foods a unique flavor, as well as a longer shelf life.
I am including details on how to make Achari Masala at home in the recipe card below. Adding my Amazon affiliate link for the Spice Mix in case you want to buy it online.
More Paneer Recipes
I love cooking with Paneer. It is an incredibly versatile and delicious ingredient that can be used in many different recipes. Some popular paneer recipes include:
- Palak Paneer which is paneer cooked with spinach
- Paneer Makhani is curry with rich tomato onion sauce
- Paneer Tikka is Indian BBQ style dry paneer recipe
- Shahi Paneer is paneer with rich and creamy cashew based curry.
- Paneer Jalfrezi is paneer stir fry with crispy colorful vegetables.
- Paneer Tacos is Indian Mexican Fusion recipe.
Recipe FAQs
Paneer, a soft , non-melting Indian cottage cheese, is high in protein and low in fat, making it a great choice for those looking for a healthier, vegetarian option. Paneer also has a mild, creamy flavor that makes it a great addition to dishes and it is often used as a substitute for meat.
Paneer is a type of cheese that is a very popular vegetarian option in Indian and South Asian cuisines. It is made from cow's milk that has been curdled and heated, and then pressed into solid blocks. Paneer is very versatile and can be used in a variety of dishes, from curries to sandwiches.
To make Indian pickling spice mix called achari masala at home - Dry Roast 4 tablespoon Mustard Seeds+1 teaspoon Fenugreek Seeds+6 tablespoon Cumin Seeds + 6 tablespoon Fennel Seeds + 2 tablespoon Coriander Seeds +2 teaspoon Onion Seeds +1 teaspoon Hing on low heat. Let it cool down completely and then using a dry grinder, make a coarse powder. You can store the spice mix for 3 months in air tight container.
You can use tofu or seitan instead of dairy based paneer to make this dish suitable for vegans.
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📖 Recipe
Achari Paneer
Ingredients
- 2 Tablespoon Mustard oil
- ½ teaspoon cumin seeds
- 1 bay leaf
- 1 cinnamon stick
- 1 cup Onion
- 1 Tablespoon Ginger Garlic Paste
- 1 cup Tomato Puree 2-3 medium tomatoes pureed in ¼ cup water
- 2 Tablespoon Achari Masala
- 1 teaspoon Kashmiri Red Chilli Powder adjust per taste
- ¼ teaspoon turmeric powder
- salt per taste
- 4 cups Paneer cut into cubes
- 2 Tablespoon Kasuri Methi dried fenugreek leaves
Instructions
Preparation
- Blend the raw onion with little water along with ginger and garlic to make a smooth paste. Also blend tomatoes with little water to make smooth tomato puree. Soak paneer in warm water for about 10 minutes as you prepare the gravy. Then pat it dry with paper towel and cut it into cubes.
Cooking and Serving
- Heat oil in a large non-stick pot over medium heat. Add cumin seeds, bay leaf and cinnamon stick. Once the cumin seeds start to splutter, add the onion paste. Sprinkle some salt and sauté for 3-4 minutes. Stir every minute. The mixture should turn golden brown. ( do not skip this step.)
- Now add tomato puree and continue to for 3-4 minutes. Stir every minute. Now add the achari spice mix, turmeric powder, red chili powder and sauté for 2 minutes.
- Once the curry gravy gets bubbling hot, add the cubed paneer and mix well. Adjust the seasoning and salt. Partially cover the pan to avoid splatter and let the curry simmer for 2 minutes. Turn off the heat.
- Transfer to serving plater. Rub some kasuri methi between your palms and sprinkle on the top. Serve hot and enjoy !
Notes
How to make Achari Masala at home?
To make Indian pickling spice mix called achari masala at home – Dry Roast on low heat following spices : 4 Tablespoon Mustard Seeds + 1 teaspoon Fenugreek Seeds + 6 Tablespoon Cumin Seeds + 6 Tablespoon Fennel Seeds + 2 Tablespoon Coriander Seeds + 2 teaspoon Onion Seeds + 1 teaspoon Hing . Let it cool down completely and then using a dry grinder, make a coarse powder. You can store the spice mix for 3 months in air tight container.How To Make Instant Pot Achari Paneer?
- Press the Sauté button function and add oil in the inner pot. Add cumin seeds, bay leaf, and cinnamon stick and let it sizzle for 30 seconds. Add the onions paste and tomato puree and all the spices. Sprinkle some salt and cook for 5 minutes stirring well.
- Add ¼ cup water. Deglaze the pot by scrapping to the bottom. Cover the lid, seal the vent and pressure cook for 5 minutes followed by a manual release of pressure.
- Open the lid. Press Sauté button again. Add paneer pieces to the gravy. Mix and simmer for 1-2 minutes. Lastly, add kasoori methi (crushed between your palms). Mix well. Press and cancel the Sauté button. Adjust the salt. Serve it topped with optional garnishes. Enjoy !
Nutrition
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