Achaari paneer recipe with step by step pictures: Cottage cheese cooked in an onion and tomato-based gravy, along with a lot of spices; whole and powdered, makes it an absolutely irresistible paneer gravy preparation and is called achaari paneer. The word achaar means pickle. And Indian pickles have a few peculiar flavors, i.e. of fennel seeds, onion seeds, fenugreek seeds, etc. These flavors have been incorporated in this gravy very appropriately. It is absolutely flavorsome and spicy. It has the kick of red chilies, onion seeds, fenugreek seeds; a hint of garlic, fenugreek leaves, and everything is so well balanced. The best part about Achari Paneer is that it is a break from the otherwise sweeter paneer gravies. Achaari paneer can be served with simple chapatis or parathas but it tastes great with some tandoori roti.
Spices: A number of spices make this gravy so delightful. Whole spices such as dried red chilies, onion seeds, fennel seeds, fenugreek seeds have been used. Amongst the powdered spices, red chili powder, coriander powder, etc have been used.
Paneer: I have used readymade paneer to make achaari paneer. You can use the homemade one. Make sure it is firm enough otherwise it will get crumbly while cooking.
Onion, garlic, and ginger: Onions, garlic, and ginger make the base for achaari paneer.
Tomato puree, yogurt, and tomato ketchup: This recipe uses a combination of tomato puree and yogurt along with tomato ketchup, which balances everything very well. I have sued the homemade tomato puree. You can just puree the tomatoes in the blender and use it.
Flavors: Capsicum has been used to add a peculiar flavor to the dish.
If you like the flavor of pickle you will love achari poori, achari aloo. And if you are a paneer fan you will love our collection of paneer recipes. Of these, the ones close to achaari paneer are kadai paneer, paneer tikka masala, dhaba style paneer, etc. Dhaba style paneer is one paneer gravy, which should be tried. It is very easy, simple, and quick to make. And of course, absolutely delish!
Serve it hot with hot tawa chapati.
1.This recipe serves 3-4 persons.
2.Add 2 medium sized onions, 4-6 garlic cloves and ½ inch of ginger to a grinding jar.
3.Grind to make a smooth paste.
4.Heat 2 tbsp of oil in a pan.
5.Add 1 tsp fennel seeds (saunf), ½ tsp onion seeds (kalonji) and ¼ tsp of fenugreek seeds (dana methi). Cook for 1 minute.
6.Next add in 1 broken dried red chili (sookhi lal mirchi). Cook for 30 seconds.
7.Add the paste of onion, garlic and ginger. Cook for 7-10 minutes till the onions are brownish.
8.Next add in ½ cup of tomato puree or pureed tomato.
9.Cook till the oil oozes.
10.Meanwhile add ½ cup yogurt in a bowl. Also add 1 and ½ tsp of red chili powder, 3 tsp of coriander powder and ½ tsp of turmeric powder and ½ tsp corn flour.
11.Mix everything well.
12.Add the yogurt and spices mix to the pan.
13.Cook well for 10-12 minutes. It is very important to cook the yogurt very well. Otherwise the rawness of yogurt will ruin the gravy.
14.Next add 1 capsicum cut into cubes.
15.Add salt to taste. Cook for a couple of minutes.
16.Add 1 cup water.
17.Let it simmer for a couple of minutes.
18.Add 1 tbsp of tomato ketchup.
19.Add 200 grams of paneer cubes.
20.Simmer for 5-7 minutes. And finish off with a handful of dried fenugreek leaves (kasuri methi).
21.Serve hot. Bon appetite.
PREP TIME 15 minutes
COOK TIME 30 minutes
TOTAL TIME 45 minutes
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