Achari Paneer

5 from 2 votes

Achari Paneer is popular North Indian curry that's full of complex flavors. To make this earthy and rustic restaurant style curry, soft cottage cheese called paneer is cooked in Indian pickling spice mix called achari masala.

Prep Time10

Cook Time20

Course: Curry

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Servings: people

Calories: 210kcal

Author: Prajakta Sukhatme

Cost: $7

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 !

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