Achari paneer recipe with step by step photos – paneer achari is a creamy as well as robust flavored cottage cheese curry with pickling spices or achari masala.
Paneer gravies are often made at home. I experiment and try making various gravies for paneer. I had experimented with achari paneer a couple of time before, but the results were not that great. I again tried making achari paneer some days back and this time the result was too good. So made it again and clicked the pics.
This is a really good paneer achari recipe. The robustness of the pickling spices or achari masala makes its presence felt without getting overpowered. The light sourness of the fresh curd complements the flavors of the spices. The taste of achari paneer is similar to that of Achari paneer tikka, but what you get is soft paneer pieces in a smooth creamy gravy.
If you are fond of pickles, you will like achari paneer. the recipe is also a no onion no garlic version. If you want, you can add onions and garlic.
Achari paneer is best served with tandoori chapatis, parathas or naan. Accompany a side veggie salad by the side.
How to make achari paneer
Roasting pickling spices
1. First take the achari or pickling spices in a pan. The five pickling spices in clockwise order are – 1 tsp fennel seeds, ¼ tsp fenugreek seeds (methi dana), ½ tsp nigella seeds (kalonji), 1 tsp cumin seeds and 1 tsp mustard seeds.
2. Heat the pan and on a low flame roast the spices till they are fragrant. Don’t brown them.
3. Once cooled, add the spices in a small dry grinder or spice grinder.
4. Grind to a semi-fine powder.
5. remove the achari masala powder and keep aside in a bowl.
6. In the same grinder, add 10 to 12 cashews.
7. Grind to a fine powder. If some fat releases while grinding then its fine.
8. In a bowl, take 1 cup fresh whole milk curd/yogurt and whisk it till smooth. Use fresh curd and not sour curd.
Making achari paneer
9. Heat 2 tbsp 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 lightly heat it. Then lower the flame and add 2 dry red chilies and a generous pinch of asafoetida.
10. Saute for some seconds till the red chilies change color.
11. Then add 1.5 tsp ginger-green chili paste – about ½ inch ginger + 1 or 2 green chilies crushed to a paste in mortar-pestle.
12. Stir and saute till the raw aroma of ginger goes away.
13. Then add ⅓ cup tightly packed chopped tomatoes.
14. Stir and add ¼ tsp turmeric powder, ½ tsp red chili powder, ½ tsp coriander powder (ground coriander) and ¼ tsp cumin powder (optional).
15. 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.
16. Now add the cashew powder. If using store brought cashew powder, then add 2 tbsp cashew powder. Do check the shelf life of the store brought cashew powder before adding.
17. On a low to medium flame, stir and saute the mixture for 2 minutes after adding cashew powder.
18. Reserve 1 tsp of the ground achari masala and add the rest.
19. Stir very well. At this stage, you can also add masala of a mango pickle. Just take about 1 to 2 tsp of the masala from the mango pickle and add it.
20. Add 1 tbsp besan (gram flour). We are adding besan so that the curd does not curdle. You can also add 1.5 tbsp of besan.
21. Stir the besan very well and incorporate it into the rest of the masala.
Making paneer achari gravy
22. Keep the flame on a low and add the beaten curd.
23. As soon as you add the curd, begin to stir the mixture quickly and fast.
24. Stirring quickly, incorporate the curd well into the rest of the masala.
25. Add salt as per taste.
26. Simmer for 2 to 3 minutes on a low flame.
27. Add the paneer cubes. 200 or 250 grams paneer chopped in cubes.
28. Cook the paneer cubes for about 1 to 2 minutes.
29. Then add 3 tbsp low-fat fresh cream and ½ tsp kasuri methi (dry fenugreek leaves), which has been crushed in the paneer achari gravy.
30. Stir very well.
31. Switch off the flame and add 1 tbsp chopped coriander leaves and 1 tsp chopped mint leaves. Stir.
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 paratha.
More Paneer recipes
Achari Paneer
Ingredients
pickling spices for paneer achari
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- ½ teaspoon nigella seeds (kalonji)
- ¼ teaspoon methi dana (fenugreek seeds)
other ingredients for paneer achari
- 200 to 250 grams paneer, chopped in cubes or squares (cottage cheese)
- 1 cup fresh whole milk curd (yogurt) or 240 grams curd
- 1.5 teaspoon ginger-green chili paste or ½ inch ginger + 1 or 2 green chilies
- 2 dry red chilies
- 1 pinch asafoetida (hing)
- 1 medium tomato chopped, about 1/3 cup tightly packed chopped tomatoes, 75 to 80 grams of tomatoes
- 10 to 12 cashews or 2 tablespoon cashews or 2 tablespoon cashew powder
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- ½ teaspoon coriander powder (ground coriander)
- ¼ teaspoon cumin powder - optional
- 1 or 2 teaspoon of mango pickle masala (optional)
- 1 to 1.5 tablespoon besan (gram flour)
- ½ teaspoon kasuri methi (dry fenugreek leaves)
- 3 tablespoon low fat cream
- 2 tablespoon rice bran oil or sunflower oil or mustard oil or ghee
- 1 tablespoon chopped coriander leaves (cilantro leaves)
- 1 teaspoon chopped mint leaves
- salt as required
Instructions
roasting pickling spices
- First take the achari or pickling spices in a pan - 1 tsp fennel seeds/saunf, 1 tsp cumin seeds/jeera, 1 tsp mustard seeds/rai or sarson, 1/2 tsp nigella seeds/kalonji and 1/4 tsp fenugreek seeds/methi dana.
- 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 for achari paneer
- 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 1 cup fresh whole milk curd/yogurt and whisk it till smooth. Use fresh curd and not sour curd.
- Heat 2 tbsp 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 1.5 tsp ginger-green chili paste - about 1/2 inch ginger + 1 or 2 green chilies crushed to a paste in mortar-pestle. Stir and saute till the raw aroma of ginger goes away.
- Then add 1/3 cup tightly packed chopped tomatoes.
- Stir and add 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/2 tsp coriander powder and 1/4 tsp 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 tbsp 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 tsp of the ground achari masala and add the rest. Stir very well.
- Add 1 tbsp besan. We are adding besan so that the curd does not curdle.
- Stir the besan very well and incorporate it into the rest of the masala.
making paneer achari 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 1 to 2 minutes.
- Then add 3 tbsp low fat fresh cream and 1/2 tsp kasuri methi, which has been crushed in the paneer achari gravy. Stir very well.
- Switch off the flame and add 1 tbsp chopped coriander leaves and 1 tsp chopped mint leave & stir again.
- While serving sprinkle the reserved achari masala from top and garnish with a coriander or mint sprig. Serve achari paneer masala with tandoori rotis, chapatis or naan.
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.
I love your recipies. How to save them, or get back to any one of them
thanks khola. bookmark the page in your browser. you can also use our app and then save the pages in favorite section of the app. our app is available on both android and iOS. just search with the title ‘veg recipes of india’.
Hello Dassana,
I am big fan of your recipes and they have been hit on my all parties.
This time I am going to try Achaari Paneer. I am a working woman and will not have time to cook fresh on day of party. I usually cook on evenings after work. Is it okay if I prepare achaari paneer gravy couple of days in advance and refrigerate it? I am planning to add paneer just hours before party after reheating gravy.
Please suggest best way to do it.
thanks a lot jaspreet. you can easily make the gravy and refrigerate it. since curd is added, i would suggest to refrigerate for 1 to 2 days and not more. secondly add cream when you reheat the gravy. since the gravy will thicken after cooling, then you can add some water also while reheating it.
Just tried this recipe today for my family… everybody just love it… thanks for providing such a great recipe
Welcome Kumar
i am confuse in size of 1 teaspoon which use in masala & oil
what is used in masala dabba, the size is usually 1/2 teaspoon, but can be 1 teaspoon also. teaspoons ranging from 1/4th to 1 teaspoon and 1 tablespoon are easily available online and also in super stores.
All your recepies are gr8.. But when i tried your achari paneer recepie it got bitter , i don’t know why?? Is something wrong i did..
did you add methi seeds and dry methi leaves as per the measurements mentioned in the recipe. if even a slight amount is increased, the gravy will have bitter tones to it.
Is there a substitute for kalonji ? I dnt have it handy at the moment but want to try this recipe 🙁
jaya, there is no substitute for kalonji. so just skip it.
Is adding cream necessary.. Can I make this recipe without cream
megha, you can skip cream if you want.
Hey Dassana.. Thank u so much for sharing this recipe.. Because of your recipe I got the first prize during a competition! Thanx a ton ??????
congratulations dibyarshmi 🙂 very pleased to know this and you are welcome.
Awesome recipe. Turned out great. All the guests loved it .
thank you pamil 🙂 for your positive feedback.
The best part about trying these recipes is that it makes a person like me, someone who had simply no interest in the kitchen finally believe that I too can handle the kitchen well. I made this preparation a few a days ago and my family loved it. A big thank you. 🙂
welcome swapnil glad to know this all the best and thank you for your kind words 🙂
Amazing recipe. I made this for my mom’s birthday and she was floored with the taste.
I will never be able to thank you enough.
ayush do wish your mother a happy birthday on behalf of us, thankyou for your kind words and you are welcome.
hello,
i am regular follower of your recipes and they are easy and awesome. last time when i cooked achari paneer from your recipe, it went awesome but this time slight bitter test is coming might be i added methi dana or kalunji twice. Can you suggest me how to rectify the same it it happen again.
manita, nice to know that you liked the achari paneer recipe. in that case you can add some more beaten curd and the sourness of the curd will balance the bitterness of the methi.
Looks very delicious. Will try soon
I have been following your posts/recipes for quite some time now. They are very helpful. I always make manchurian as per your recipe. But I am facing a problem recently that pictures of your recipes do not load on to my phone. What could be the problem?
thanks anu. let me know which phone you are using and which country you live. are photos able to load from other websites.
Thanks for the prompt reply. I live in India and I use a Samsung phone. I think the problem is with my device 🙁
fine anu 🙂
Thank u so much 🙂 tried the recipe..came out awesome..
Also..Can u please add the recipe for honey chilli potatoes..
welcome varalika 🙂 would add your request on our file and thankyou.
Hello!
I tried this recipe one Sunday and it came out really well! Thank you for sharing such good recipes with us 🙂 The only thing was that there was a little bit of bitterness because of mustard seeds I guess. Rest was all awesome!
thankyou nirupama for trying the achari paneer. could be you must have kept the mustard seed for long time in the oil hence its become bitter. you are welcome 🙂
Hey dassana.. gr8 recipe!! Wl b trying it out soon.. just have some doubts.. when u say at this stage u can add masala from mango pickle..u mean as an addition to the achari masala v prepared or instead of ?? Also..instead of the fresh cream at d end can v use malai instead wen v make d gravy and tomato puree instead of the cut tomatoes.. I find the flavour of tomatoes btr in my gravys wen used as puree
thanks. the masala from mango pickle is added along with the achari masala. you can add 1 tsp of the mango pickle masala. but if you want more strong pickle flavors, then you can 1 tsp more. yes you can add malai. just beat the malai with a spoon before adding. and also you can add tomato puree.
Hello Dassana….last saturday i cooked achari paneer..it came out perfect…my husband likes to eat paneer & my achari paneer was so delicious that he gave me 95 marks out of 100 😉 u & all ur recipes r just awesome…my nxt try will b veg kadai gravy…i know it will also b a big hit…:-) 🙂 thnk u & God bless u ….:-)
welcome debashree. glad to know this. thanks for sharing positive feedback and for your prayers.
Achaari Paneer is a very delicious dish. It has a great combination of flavours and the taste is very unique and it’s very easy to make:)
Awesome Recipe.. Will definitely gonna try this one..!! Yummy.. :P. Keep posting more recipes 🙂 I tried Methi Malai paneer recipe of yours and it was amazing. My friends liked it so much. Thanks.. 🙂
welcome smriti. nice to know this.
This is the first recipe I tried from this site and its lovely….achari in true sense.
thanks surbhi
hello mam,
I love ur recipes and illustrations….you are angel send by god for non cook people like us((for me sure))…because of u I am a super sushil bahu((counted as)) 🙂
I wanted to ask can we add masala from nilon/mother dairy mango pickle in step 19 ????
Thank you neha for these sweet words. Yes you can add mango pickle masala in step 19.
Very nice and easy and taste is also yummy
thanks tasnim
Thanks a lot for sharing such a wonderful recipe:)
welcome richa.
Hello….
Is it okay… if i make the gravy 3 hours before the dinner time n keep it in fridge. And later during dinner time i add paneer. As m worried if i make whole thing earlier and what if due to heat curd curry gets sour..
yes you can make the gravy some hours before and refrigerate. add the paneer later when you reheat the gravy.