Achaari Paneer

Achaari Paneer is a spicy and flavorful paneer dish, the aroma and taste of pickling spices along with paneer is lip smacking. To prepare it you’ll need paneer (Indian cottage cheese), yogurt, tomato, ginger and pickling spices.

Also try: Paneer Masala.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 15 mins, Cooking – 20 mins, Total – 35 mins.

Servings: 2


  1. Paneer (Indian cottage cheese) – 250 grams (cut into cubes)
  2. Tomato – 1 large (finely chopped)
  3. Green Chilli – 2 (finely chopped)
  4. Grated Ginger – 1 tsp
  5. Cashew Powder – 1 tbsp
  6. Gram Flour – 1 tbsp
  7. Curd (Yogurt) – 1/2 cup (beaten)
  8. Dried Fenugreek Leaves – 1 tsp
  9. Cumin Seeds – 1 tsp
  10. Fennel Seeds – 1 tsp
  11. Black Mustard Seeds – 1 tsp
  12. Nigella Seeds (Kalonji) – 1/2 tsp
  13. Fenugreek Seeds – 1/4 tsp
  14. Turmeric Powder – 1/4 tsp
  15. Red Chilli Powder – 1/2 tsp
  16. Coriander Powder – 1 tsp
  17. Cream – 2 tbsp
  18. Coriander Leaves – 2 tbsp (chopped)
  19. Mint Leaves – 2 tbsp (chopped)
  20. Mustard Oil – 2 tbsp 
  21. Salt to taste.

PS: 1 Cup = 250 ML.

How to make Achaari Paneer:

  1. Heat a pan and add cumin seeds, fennel seeds, nigella seeds, black mustard seeds & fenugreek seeds. Roast until fragrant, do not over do it. Turn off the flame and let it cool down. Now grind them to make a coarse powder, keep aside the pickle powder
  2. Heat mustard oil in a kadai or a pan, let it smoke for a min then turn the flame to low and add a pinch of salt, it helps in removing the mustard oil aroma
  3. Add ginger and green chillies. Saute until fragrant
  4. Add tomatoes, turmeric powder, red chilli powder and coriander powder. Cook until oil starts to separate
  5. Add cashew powder, pickle powder and gram flour. Mix and saute for a min 
  6. Add beaten curd and stir, cook for a min stirring continuously 
  7. Add paneer, kasuri methi, cream and salt. Mix and cook for 2-3 mins
  8. Add coriander and mint leaves, mix and your Achaari Paneer is ready. 


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