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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.

Ingredients

Scale

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

Find it online: https://nataliereeve.com/achari-paneer-recipe/