Achari Paneer


achari paneer

A zesty and tangy treat of paneer marinated in a blend of pickling spices.



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15 Mins

17 Ingredients


1.5 teaspoons besan (gram flour)

three-fourth cup plain yoghurt (curd) whisked till smooth

three-fourth cup water

½ teaspoon kasoori methi (dried fenugreek leaves)

¼ teaspoon garam masala (optional)

salt to taste

2 tablespoons finely chopped coriander leaves

2 teaspoons garlic paste

1.5 teaspoons red chilli powder (optional)

½ teaspoon haldi powder

for achari masala powder: one-eighth tsp methidana seeds, ½ tsp mustard seeds, 1 tsp kalonji (nigella seeds), 1 tsp saunf, 1 tsp jeera seeds

200 grams of paneer cut into long strips or cubes

2 tsp mustard oil

2 teaspoons freshly grated ginger

½ cup red onion, finely chopped

½ teaspoon dhaniya powder

½ teaspoon amchur powder (dried mango powder)


For Achari Masala Powder: Take all the spices listed under masala powder in a pan. Dry roast them while stirring constantly on medium heat till you get a nice aroma of the spices. Then remove it to a plate or bowl and let it cool down. Once cooled, grind into a powder using a spice grinder.

For the gravy: Heat the mustard oil till it is smoking and then cool it down.

Once cooled, again heat the oil on medium heat.

Once hot add onions and saute till soft and light pink.

Mix in ginger garlic paste and saute for a minute or till the raw smell goes away.

Then mix in salt, prepared spice powder, and the remaining mentioned spice powders (red chilli powder, haldi powder, garam masala, and amchur powder). Saute for 30 seconds.

Lower the heat so spices do not burn and then add besan. Roast while stirring continuously for a minute.

Add whisked yogurt and mix right away to avoid curdling.

Also, add water and let the mixture come to a boil.

Now, allow it to simmer for 4-5 minutes.

Add the paneer & kasoori methi. Mix gently and cook for 1-2 minutes.

Turn off the flame and garnish with chopped coriander leaves.

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