Achari Paneer
Achari paneer coats paneer in a tangy pickling masala built on mustard, fennel and nigella seeds.
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45 mintotal
35 min hands-on10 min hands-off
Prep 15 min · Cook 20 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Spicy
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Includes prep-ahead time.
Method
Heat mustard oil in a pan until it visibly smokes, removing its sharp rawness. Cut the heat for a minute to allow it to cool slightly, then return to a low flame.
Introduce the coarsely crushed Achari Masala (panch phoron) alongside the broken dried red chilli. Let them sizzle for 10 seconds to awaken the bold pickle aromatics.
10 sec
Add finely chopped onions and sauté on medium heat until they catch a deep golden brown hue.
Stir in ginger-garlic paste and cook out for 1 minute.
1 min
Add the tomato puree, turmeric, red chilli powder, coriander powder, and salt. Sauté until the oil visibly separates from the heavy masala.
Drop the heat entirely. Slowly drizzle in the whisked yogurt while stirring continuously in one direction to eliminate any risk of curdling.
Simmer the yogurt masala for 4-5 minutes until it reduces and thickens, forcing oil to ooze at the edges.
4–5 min
Fold in the paneer cubes. Toss them with extreme care to blanket them in the thick, tangy gravy.
Cover and let simmer on low heat for 3-4 minutes to allow the paneer to sponge up the piquant pickle flavors.
3–4 min
Garnish vibrantly with fresh coriander and serve.
How to tell it's done
A thick, clinging, slightly chunky masala paste enveloping soft paneer cubes, offering sharp hits of tangy, mustard-forward, and fennel flavors in every single bite.
Getting it right
Tip
The mandatory base of mustard oil combined with the coarse hit of Nigella (Kalonji) and Fennel (Saunf) is the undisputed soul of this dish, granting its lip-smacking 'Achaar' punch.
What to serve it with
A highly robust, punchy curry. Ground it perfectly with soft, pliable Plain Parathas or Naan to balance the aggressive spices.
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