Dhaba Style Achaari Paneer

Happy New Year 2021!!! New Year means New Recipe and it has to be richly appetising. Dhaba Style Achaari Paneer is abundantly flavorsome and tasty. This easy and quick recipe needs paneer, some veggies and pickle mix. Pickle flavors with paneer lifts up the game and makes it irresistibly delicious. Relish it with your favorite bread like Naan, Paratha or Phulka.


  1. You can use plain yogurt instead of greek yogurt
  2. Mustard oil can be replaced with any other oil or ghee.

Also try: Paneer Kaali Mirch, Paneer Pinwheel Gravy, Achaari Paneer, Paneer Do Pyaaza, Paneer Bhurji Gravy, Matar Paneer or Kadai Paneer.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 10 mins, Cooking – 25 mins, Total – 35 mins.

Servings: 4


  1. Paneer – about 350 grams (cut in desired shape)
  2. Onion – 3 medium-large (finely chopped one and sliced remaining two)
  3. Tomato – 2 large (blend to a smooth paste)
  4. Ginger Garlic Paste – 2 tbsp
  5. Green Chilli – 5 (slit)
  6. Greek Yogurt or Thick Yogurt- 1 cup
  7. Cumin Seeds – 1.5 tsp
  8. Fennel Seeds – 1.5 tsp
  9. Black Mustard Seeds – 1.5 tsp
  10. Black Cumin Seeds – 1 tsp
  11. Fenugreek Seeds – 1/4 tsp
  12. Turmeric Powder – 1 tsp
  13. Kashmiri Red Chilli Powder – 2 tsp
  14. Dried Fenugreek Leaves – 2 tsp
  15. Coriander Powder – 2 tsp
  16. Mustard Oil – 4 tbsp
  17. Chopped Coriander Leaves, Julienned Ginger and Slit Green Chilli to garnish
  18. Salt to taste.

PS: 1 Cup = 250 ML.

How to make Dhaba Style Achaari Paneer:

  1. Heat a pan and add cumin seeds, fennel seeds, black cumin 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 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 garlic paste and finely chopped onions. Saute until golden brown
  4. Add sliced onions and saute until light golden brown
  5. Add pickle powder, coriander powder, turmeric powder and kashmiri red chilli powder. Mix and saute for a min 
  6. Add tomato paste and slit green chilies. Saute until oil starts to separate
  7. Add greek yogurt and mix well. Cook until it comes to a boil
  8. Cook covered for 3-4 mins on medium flame, stirring occasionally
  9. Add crushed dried fenugreek leaves, paneer and salt. Mix and cook for 3-4 mins on low-medium flame. Stirring occasionally
  10. Turn off the flame, add chopped coriander leaves and mix. Your Dhaba Style Achaari Paneer is ready. Garnish with some coriander leaves, julienned ginger and green chilli. Serve hot with your favorite bread.


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