Achaari Paneer is a spicy and flavorful paneer dish. The aroma and taste of pickling spices along with paneer is lip smacking.
To prepare this beautiful recipe you’ll need paneer (Indian cottage cheese), yogurt, tomato, ginger, pickling spices, etc.
Course: Main Course
Cuisine: North Indian
Time: Preparation – 15 mins, Cooking – 15 mins, Total – 30 mins
- Paneer (Indian cottage cheese) – 200 grams (cut into cubes)
- Tomato – 1 large (finely chopped)
- Green Chilli – 2
- Ginger – 1.5 inches
- Cashew Powder – 2 tbsp
- Gram Flour – 1 tbsp
- Curd – 1 cup (beaten)
- Kasuri Methi – 1 tbsp
- Cumin Seeds – 1.5 tsp
- Fennel Seeds – 1.5 tsp
- Black Mustard Seeds – 1.5 tsp
- Yellow Mustard Seeds – 1/2 tsp
- Black Cumin Seeds (Kalonji) – 1 tsp
- Turmeric Powder – 1/4 tsp
- Red Chilli Powder – 1/2 tsp
- Coriander Powder – 1 tsp
- Cream – 2 tbsp
- Coriander Leaves – for garnishing
- Mint Leaves – for garnishing
- Mustard Oil – 4 tbsp (you can use any other oil as well)
- Salt to taste.
PS: 1 Cup = 250 ML.
How to make Achaari Paneer:
- Heat a pan. Add cumin seeds, fennel seeds, black cumin seeds, black mustard seeds and yellow mustard seeds. Roast till fragrant. Do not over roast them. Turn off the flame and let it cool down. Now grind them to make a coarse powder. Keep aside the pickle powder
- Take a grinding jar. Add ginger and green chilli. Grind to make a paste. Keep aside
- Heat mustard oil in a kadai or a pan. Let it smoke for a minute. Then turn the flame to medium and add a pinch of salt, it helps in removing the mustard oil aroma
- Add ginger-green chilli paste. Saute till fragrant
- Add tomatoes, turmeric powder, red chilli powder and coriander powder. Cook till oil starts to separate
- Add cashew powder. Saute for a few seconds
- Add pickle powder and gram flour. Saute for a minute
- Add beaten curd. Mix and cook for a minute with continuous stirring
- Add paneer, kasuri methi, cream and salt. Mix and cook for 2-3 minutes
- Turn off the flame. Add coriander and mint leaves. Mix
- Your Achaari Paneer is ready. Serve hot with phulkas.