Achari Paneer – which essentially translates to “pickled cottage cheese” – is a delicious Northern Indian dish where soft pieces of paneer are served in a creamy, masala gravy accentuated with pickle spices and tangy curd. Here I show you how to make this yummy Punjabi recipe using step-by-step photos.
Why This Achari Paneer Recipe Works
During my many years as a cook, I’ve tried many achari paneer recipes that were quite disappointing. This recipe is the culmination of many years of experimentation, and the results were too good that I have to share!
The robust flavor of the pickling spices is pronounced without being overwhelming, and the sourness of the fresh curd complements the spices perfectly. If you are fond of pickles, you will love achari paneer!
By the way, if you are new to Indian cuisine, the word ‘achar’ refers to pickles and ‘paneer’ is of course the fresh un-melting cottage cheese, popular across pan India.
Table of Contents
I also like that this recipe is made without any onions or garlic. If you have an aversion to alliums, don’t worry! This tangy paneer gravy recipe was made for you. That said, if you’re a fan of onions and garlic, you can absolutely add them.
The Paneer Achari gravy has pickle like flavors and taste which comes from using pickle spices like mustard, fennel, cumin, fenugreek and nigella. Moreover the recipe is made with mustard oil that gives it a pungent flavor and aroma.
Together with yogurt, I also add powdered cashews. This helps to balance the tangy taste of the yogurt, tomatoes and additionally helps in thickening the gravy.
In my opinion, Achari Paneer gravy is best served with tandoori roti, paratha or Naan, but you can absolutely opt to serve it with rice, steamed veggies or a side salad if you have a gluten intolerance.
My friends, this is a really good paneer achari recipe. The taste is similar to that of dry and grilled Achari Paneer Tikka, but you get soft pieces of paneer in a smooth, luxurious creamy gravy.
If you are looking for a new way to prepare your paneer, stop your scrolling and get to cooking!
How to make Achari Paneer
Roast Pickle Spices
1. First take the achari or pickling spices in a pan. The five pickling spices in clockwise order are:
- 1 teaspoon fennel seeds
- ¼ teaspoon fenugreek seeds (methi dana)
- ½ teaspoon nigella seeds (kalonji)
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
2. Heat the pan on a low flame and roast the spices till they are *just* fragrant. Don’t brown them or burn them.
3. Once cooled, add the spices to a small spice grinder. (You can also use a mortar and pestle if you don’t have a spice grinder.)
4. Grind to a semi-fine powder.
5. Remove the achari masala powder and set aside for later.
6. In the same grinder, add 10 to 12 cashews.
7. Grind to a fine powder. Don’t worry if some fat is removed during the grinding process; that is natural.
8. In a bowl, take 1 cup fresh whole milk curd/yogurt and whisk it till smooth. Use fresh curd and not sour curd.
Make Achari Masala
9. Heat 2 tablespoons of mustard oil or sunflower oil or ghee in a pan.
If using mustard oil, then allow it to smoke before you add the spices. For any other oil or ghee, just heat it until shimmering in the pan. Then lower the heat and add 2 dry red chilies and a generous pinch of asafoetida.
Tip: If you are gluten intolerant, be sure that your asafoetida is gluten-free! Many commercially available brands are processed with wheat.
10. Saute for a few seconds till the red chilies change color.
11. Then add 1.5 teaspoons ginger-green chili paste (about 1 inch ginger + 1 to 2 green chilies crushed to a paste in mortar-pestle).
12. Stir and sauté till the raw aroma of ginger goes away.
13. Then add ⅓ cup tightly packed chopped tomatoes.
14. Stir to mix and add the following spices:
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- ½ teaspoon coriander powder (ground coriander)
- ¼ teaspoon cumin powder (optional)
15. Again stir very well and sauté the tomatoes till they soften completely and become pulpy. You should also see oil releasing from the sides.
16. Now add the cashew powder.
Note: If using store brought cashew powder, then add 2 tablespoons of cashew powder. Check the shelf life of the store brought cashew powder before adding, as it can go rancid during storage.
17. On a medium-low heat, stir and sauté the mixture for 2 minutes after adding cashew powder.
18. Reserve 1 teaspoon of the ground achari masala spice mix and add the rest.
19. Stir very well. At this stage, you can also add 1 to 2 teaspoons of a North Indian or Punjabi Mango Pickle masala, if you have it.
20. Add 1 to 1.5 tablespoons besan (also known as gram flour). You can swap gram flour with chickpea flour. We are adding besan so that the curd does not separate.
21. Stir the besan very well and incorporate it into the rest of the masala.
Make Achari Paneer Gravy
22. Keep the heat to a low and add the beaten curd.
23. As soon as you add the curd, begin to stir the mixture quickly.
24. Continuing to stir quickly, incorporate the curd well into the rest of the masala.
25. Add salt to taste.
26. Simmer for 2 to 3 minutes on a low heat.
27. Add the paneer cubes. I recommend using 200 or 250 grams paneer chopped in cubes.
28. Cook the paneer cubes for about 20 to 30 seconds. Don’t cook for more time as then the paneer cubes can get chewy and rubbery. Turn off the heat.
29. Then add 3 tablespoons light cream or low-fat fresh cream. You can also use 1 to 2 tablespoon of whipping cream or heavy cream.
Also add ½ teaspoon crushed kasuri methi (dry fenugreek leaves) to the gravy.
30. Gently mix very well.
31. Add 1 tablespoon chopped coriander leaves and 1 teaspoon chopped mint leaves. Stir to mix.
32. While serving, sprinkle the reserved achari masala from the top and garnish with a coriander or mint sprig. Serve achari paneer with tandoori roti, chapati or naan or Plain Paratha or Laccha Paratha or Rumali Roti.
Expert Tips
- Curd: Make sure to use fresh curd or yogurt. The curd should not be sour as then the gravy will become very sour.
- Achari masala: For the achari masala, use spices that are fresh, in their shelf-life and have not gone rancid.
- Cashew powder: You can even use store-bought cashew powder in this recipe. If doing so, add 2 tablespoons of it and make sure it is fresh, and not rancid.
- Choice of fat: You can use mustard oil, sunflower oil or even ghee (clarified butter) to cook this dish. If using mustard oil, ensure to heat it first till it smokes and then proceed with the recipe.
- Cream: For the cream, you can use either 3 tablespoons of low-fat or light cream, or 1 to 2 tablespoons of heavy or whipping cream.
- Gluten free version: You can make this dish gluten free by using a gluten free asafoetida (hing). However, I would not suggest to skip adding the asafoetida as it is quite a must in all achari recipes.
- Vegan version: While this dish is best made with paneer and dairy-based products, you can still turn into a vegan one by using firm tofu in place of paneer. Also, use a dairy free yogurt or skip the cream or use coconut cream instead.
- Make ahead: I would suggest making this dish when you plan to serve it hot and fresh. Don’t make this dish ahead, as on refrigeration, the flavors will change and while reheating the paneer cubes will become dense.
- Scaling: This recipe can’t be scaled easily. Try to follow the recipe as it is without making any changes in the ingredient proportions. Since this is a complexly flavored gravy, any changes may result in an off-balance in the taste.
FAQs
Yes! Feel free to swap in almonds or peanuts, or opt for sunflower seeds if you have a nut allergy.
I won’t recommend this. This gravy tastes best when served hot as soon as it is made. On refrigeration, because of the yogurt, the taste will change. Moreover on reheating the paneer cubes lose their softness and can become chewy.
If necessary, you can swap the paneer for a firm block of tofu. While I haven’t tried it myself, I suppose opting for a dairy free yogurt and either omitting the cream or swapping for coconut cream should also work fine!
More Paneer Recipes To Try!
Paneer Recipes
Paneer Recipes
Paneer Recipes
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Achari Paneer Recipe (With Gravy)
Ingredients
Pickling spices
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- ½ teaspoon nigella seeds (kalonji)
- ¼ teaspoon fenugreek seeds (methi dana)
Other ingredients
- 200 to 250 grams Paneer chopped in cubes or squares (cottage cheese)
- 1 cup (240 grams) Curd (yogurt), made with whole milk
- 1.5 teaspoon ginger-green chili paste or 1 inch ginger + 1 or 2 green chilies
- 2 dry red chilies – seeds removed
- 1 pinch asafoetida (hing)
- ⅓ cup (75 to 80 grams) tomatoes – tightly packed
- 10 to 12 cashews or 2 tbsp cashews or 2 tbsp cashew powder
- ¼ teaspoon turmeric powder
- ½ teaspoon Red Chili Powder or cayenne pepper or paprika
- ½ teaspoon Coriander Powder (ground coriander)
- ¼ teaspoon Cumin Powder – optional
- 1 or 2 teaspoon mango pickle masala – optional
- 1 to 1.5 tablespoon gram flour (besan)
- ½ teaspoon dry fenugreek leaves (kasuri methi)
- 3 tablespoon light cream or low fat cream or 1 to 2 tbsp whipping cream
- 2 tablespoon mustard oil or sunflower oil or ghee
- 1 tablespoon coriander leaves (cilantro leaves), chopped
- 1 teaspoon mint leaves – chopped
- salt as required
Instructions
Roasting Pickle Spices
- First take the achari or pickling spices in a pan – fennel seeds, cumin seeds, mustard seeds, nigella seeds and fenugreek seeds.
- Heat the pan and on a low flame roast the spices till they are fragrant. Don’t brown them.
- Once cooled, add the spices in a small dry grinder or spice grinder and grind to a semi fine powder.
- Remove the achari masala powder and keep aside in a bowl.
Making Masala Base
- In the same grinder, add 10 to 12 cashews.
- Grind to a fine powder. If oil releases while grinding then its fine.
- In a bowl, take fresh whole milk curd/yogurt and whisk it till smooth. Use fresh curd and not sour curd.
- Heat mustard oil or sunflower oil or ghee in a pan.
- On a low flame, add 2 dry red chilies and a generous pinch of asafoetida. Saute for some seconds till the red chilies change color.
- Then add ginger-green chili paste. Stir and saute till the raw aroma of ginger goes away.
- Then add the chopped tomatoes and stir.
- Add turmeric powder, red chili powder, coriander powder and cumin powder (optional).
- Again stir very well and saute the tomatoes till the tomatoes soften completely and become pulpy. You should also see oil releasing from the sides.
- Now add the cashew powder. If using store brough cashew powder, then add 2 tablespoons cashew powder. Do check the shelf life of store brought cashew powder before adding.
- On a low to medium flame, stir and saute the mixture for 2 minutes after adding cashew powder.
- Reserve 1 teaspoon of the ground achari masala and add the rest. Stir very well.
- Add 1 tablespoon besan. We are adding besan so that the curd does not curdle. You can swap besan (gram flour) with chickpea flour.
- Stir the besan very well and incorporate it into the rest of the masala.
Making Achari Paneer Gravy
- Keep the flame on a low and add the beaten curd.
- As soon as you add the curd, begin to stir the mixture quickly and fast. Stirring quickly, incorporate the curd well into the rest of the masala.
- Add salt as per taste.
- Simmer for 2 to 3 minutes on a low flame.
- Add the paneer cubes. 200 or 250 grams paneer chopped in cubes.
- Cook the paneer cubes for about 20 to 30 seconds and switch off the heat. Don't cook for more time as then paneer cubes may lose their softness and will become hard.
- Then add light cream or low fat cream. Also add crushed kasuri methi to the gravy. Gently stir very well.
- Switch off the flame and add chopped coriander leaves and chopped mint leave. Stir gently again.
- While serving sprinkle the reserved achari masala from top and garnish with a coriander or mint sprig. Serve achari paneer masala with tandoori roti, chapati, rumali roti, plain paratha or naan.
Notes
- Ensure to use fresh curd or yogurt that is not overly tangy or sour. A highly sour tasting curd will make the gravy taste very sour.
- Remember to use the pickle spices that are fresh, in their shelf-life and have not gone rancid.
- You could opt to use store-bought cashew powder in this recipe. If doing so, add 2 tablespoons of it and make sure it is fresh, and not rancid.
- You can use make this recipe with mustard oil or sunflower oil and even ghee. If using mustard oil, ensure to heat it first until it smokes and then proceed with the recipe.
- For the cream, you could use either 3 tablespoons of low-fat or light cream, or 1 to 2 tablespoons of heavy or whipping cream.
- To make the recipe, gluten free use a gluten-free asafoetida (hing). However, I would not suggest to skip adding the asafoetida as it is quite a must in all achari recipes.
- While this dish is best made with paneer and dairy-based products, you can still turn into a vegan one by using firm tofu in place of paneer. Also, use a dairy free yogurt or skip the cream or use coconut cream instead.
- I would suggest making this dish when you plan to serve it hot and fresh. Don’t make this dish ahead, as on refrigeration, the flavors will change and while reheating the paneer cubes will become chewy.
- This recipe can’t be scaled easily. Try to follow the recipe as it is without making any changes in the ingredient proportions. Since this is a complexly flavored gravy, any changes may result in an off-balance in the flavors and taste.
Nutrition Info (Approximate Values)
Achari Paneer recipe from the blog archives was first published on April 2015. It has been updated on December 2024.
Turned out to be very delicious and easy to make, thank you!
Thanks.
I have tried all your dal n all the variety of punjabi paneer sabji during this lockdown… it was an amazing time to cook with you… it’s yummy Tasty mouth watering experience… thank you so much
Thanks a lot Kajal. Glad to know. Happy cooking.
Can I use almonds instead of cashews?
yes you can use almonds.
Very nice, delicious. Thanks
Welcome Sama
Today made this for potluck and it was a hit.
Thank you!!!
Welcome Aditi. Nice to know this.
very nice..
thanks.
Can i skip cashews?? as i don’t want it to be sweeter in taste
yes you can.
Should i use same measurements of ingredients if I hsve 180 gms of paneer ? Or should I half the measurements?
deepti, you can use the same measurements. just that a bit of paneer will be less, but the gravy is delicious and so works well in this scenario.
Followed the instructions (only substituted whole milk dahi with slim dahi). It was delicious. I loved how all the masalas come together so well. It’s well spiced but not overpowering at all. Yum!
Welcome Shivani. Thanks for your positive feedback.
Really a great recipe
Thanks Rajesh
Hello, I’m planning to try this one today. Can you please Confirm if mango pickle masala is just mustard seeds,chilli powder,turmeric powder,hing blended together in right proportions?
madhuri, i have replied to your comment on fb. you can use this mango pickle masala you have mentioned.