Achari Paneer Recipe

Introduction

Achari Paneer is a flavorful Indian dish featuring paneer cubes cooked with a spicy, tangy achari masala. This vibrant recipe combines aromatic roasted spices, bell peppers, and a rich tomato-based gravy for a delicious home-cooked meal.

Ingredients

• 2 teaspoons fennel seeds
• 1 teaspoon cumin seeds
• ½ teaspoon mustard seeds
• 2 whole dried Kashmiri red chilies
• 2 teaspoons mustard oil (divided)
• ¼ teaspoon turmeric
• ¼ teaspoon Kashmiri red chili powder
• ½ large green bell pepper, cut into cubes
• ½ large red bell pepper, cut into cubes
• 1 large red onion, divided (¼ cubed, ¾ finely chopped)
• 340 grams paneer, cut into cubes
• ½ teaspoon cumin seeds
• ¼ teaspoon kalonji (nigella seeds)
• 1 tablespoon ginger garlic paste
• 1-2 green chilies, sliced (adjust to taste)
• 2 medium tomatoes, pureed
• 1 tablespoon tomato paste
• ½ cup plain whole milk yogurt, whisked and at room temperature
• 1 teaspoon coriander powder
• 1 teaspoon salt (adjust to taste)
• ⅓ cup water
• ¼ teaspoon garam masala
• 1 tablespoon chopped cilantro, to garnish
• Optional: 1-2 tablespoons cream

Instructions

1. Step 1: Make the achari spice mix by dry roasting 2 teaspoons fennel seeds, 1 teaspoon cumin seeds, ½ teaspoon mustard seeds, and 2 dried Kashmiri red chilies in a small pan over medium heat. Stir constantly for 3 to 4 minutes until fragrant, ensuring they do not burn. Transfer to a spice blender and grind to a fine powder. Set aside.
2. Step 2: Heat 2 teaspoons mustard oil in a large pan over medium heat until it begins to smoke. Reduce heat and add ¼ teaspoon turmeric and ¼ teaspoon Kashmiri red chili powder, stirring briefly. Add ¼ of the cubed onion, and both green and red bell peppers. Cook for 1 to 2 minutes.
3. Step 3: Add the paneer cubes to the pan and stir. Cook for an additional 2 minutes, then remove the sautéed paneer and vegetables from the pan and set aside.
4. Step 4: In the same pan, heat 2 tablespoons mustard oil over medium heat until it smokes. Reduce the heat slightly and add ½ teaspoon cumin seeds and ¼ teaspoon kalonji. Let the seeds sizzle.
5. Step 5: Add the remaining ¾ of the chopped onion and sliced green chilies. Cook for 2 to 3 minutes until the onions are soft and translucent. Stir in 1 tablespoon ginger garlic paste and cook for 1 more minute.
6. Step 6: Add the pureed tomatoes and tomato paste. Cook for 5 to 6 minutes until the mixture softens. Then, gradually stir in the whisked yogurt and cook for 1 minute, stirring continuously.
7. Step 7: Add 2 ¼ teaspoons of the prepared achari spice mix, ¼ teaspoon turmeric, ½ teaspoon Kashmiri red chili powder, 1 teaspoon coriander powder, and salt to taste. Cook the spices for 1 minute.
8. Step 8: Stir in ⅓ cup water (add more if you prefer a thinner gravy). Cook for 30 seconds, then add the sautéed paneer and vegetables back into the pan. Simmer for 2 to 3 minutes to combine flavors.
9. Step 9: Finish by stirring in ¼ teaspoon garam masala and 1 tablespoon chopped cilantro. Optionally, add 1 to 2 tablespoons cream for extra richness. Serve hot with tandoori roti or naan.

Tips & Variations

• Mustard oil adds authentic flavor, but you can substitute with vegetable or sunflower oil if unavailable.
• For extra heat, add more green chilies or use regular chili powder in place of Kashmiri red chili powder.
• To make this dish vegan, use tofu instead of paneer and replace yogurt with coconut yogurt.
• Add a splash of cream or coconut milk at the end for a richer, creamier texture.

Storage

Store leftover achari paneer in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water if the gravy thickens too much. Avoid microwaving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of paneer?

Paneer is best for this recipe because it holds its shape when cooked. However, firm tofu can be used as a substitute for a vegan option.

Is achari masala spicy?

Achari masala has a mild to moderate heat level with tangy and aromatic flavors. You can adjust the spice by varying the amount of chilies added.

Achari Paneer Recipe

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★★★★★

4.8 from 126 reviews

Achari Paneer is a flavorful North Indian curry featuring paneer cubes and bell peppers cooked in a tangy, spicy achari masala made from roasted spices and yogurt. This vibrant dish, enriched with mustard oil and traditional spices, delivers a perfectly balanced heat and aroma, making it an excellent accompaniment to tandoori roti or naan.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Achari Masala

• 2 teaspoons fennel seeds
• 1 teaspoon cumin seeds
• ½ teaspoon mustard seeds
• 2 whole Kashmiri red dried chilies

For Sautéing the Paneer & Vegetables

• 2 teaspoons mustard oil
• ¼ teaspoon turmeric powder
• ¼ teaspoon Kashmiri red chili powder
• ½ large green bell pepper, cut into cubes
• ½ large red bell pepper, cut into cubes
• 1 large red onion (divided: ¼ cut into cubes, ¾ finely chopped)
• 340 grams paneer, cut into cubes

For the Masala Base

• 2 tablespoons mustard oil
• ½ teaspoon cumin seeds
• ¼ teaspoon kalonji (nigella seeds)
• 1 tablespoon ginger garlic paste
• 1–2 green chilies, sliced (adjust to taste)
• 2 medium tomatoes, pureed
• 1 tablespoon tomato paste
• ½ cup plain whole milk yogurt, whisked and at room temperature
• ¼ teaspoon turmeric powder
• ½ teaspoon Kashmiri red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon salt (adjust to taste)
• ⅓ cup water (adjust for preferred gravy consistency)
• ¼ teaspoon garam masala
• 1 tablespoon chopped cilantro (for garnish)
• Optional: 1-2 tablespoons cream

Instructions

1. Make the Achari Spice Mix: Heat a small pan over medium heat and add fennel seeds, cumin seeds, mustard seeds, and dried Kashmiri red chilies. Dry roast, stirring constantly for 3-4 minutes, avoiding burning. Remove from heat, blend into a fine powder using a spice blender, and set aside.
2. Sauté the Paneer and Vegetables: Heat a large pan over medium heat and add 2 teaspoons mustard oil. Allow the oil to smoke slightly (especially mustard oil). Reduce heat, add turmeric and Kashmiri red chili powder, stirring briefly. Add cubed onions (¼ of the large onion), and diced green and red bell peppers. Cook for 1-2 minutes. Add paneer cubes, stir, and cook for an additional 2 minutes. Total cooking time for sautéing paneer and vegetables: 3-4 minutes. Transfer to a plate and set aside.
3. Prepare the Masala Base: In the same pan, add 2 tablespoons mustard oil and heat until smoking. Lower heat to prevent burning. Add cumin seeds and kalonji; let them sizzle. Stir in chopped onions (remaining ¾ of the large onion) and sliced green chilies. Cook for 2-3 minutes until onions turn soft and translucent. Add ginger garlic paste and cook for 1 minute more.
4. Add Tomato Ingredients: Mix in pureed tomatoes and tomato paste, cooking for 5-6 minutes until tomatoes soften thoroughly.
5. Incorporate Yogurt and Spices: Gradually stir in whisked room temperature yogurt for about 1 minute, then add 2 and ¼ teaspoons of the prepared achari masala, turmeric, Kashmiri red chili powder, coriander powder, and salt. Cook the spice mixture for 1 minute to blend flavors well.
6. Simmer and Combine: Add ⅓ cup water (or more for preferred gravy thickness) and stir. Cook for 30 seconds, then add the sautéed paneer and vegetables back into the pan. Simmer for 2-3 minutes allowing the paneer to absorb the flavors.
7. Finish and Garnish: Sprinkle garam masala and chopped cilantro. Optionally, stir in 1 to 2 tablespoons of cream for richness. Serve hot with tandoori roti or naan.

Notes

• Use mustard oil for authentic flavor and aroma; if unavailable, a neutral oil can be substituted but the flavor will differ.
• Adjust green chili quantity to control heat level.
• Whisk yogurt well and bring to room temperature before adding to avoid curdling.
• Do not overcook paneer; it should retain a soft texture.
• Adding cream is optional but adds richness and smoothness to the gravy.
• The achari spice mix can be made in advance and stored in an airtight container for up to two weeks.

Keywords: Achari Paneer, Indian cuisine, spicy paneer curry, achari masala, vegetarian Indian recipe, mustard oil recipe