There are a few popular achari dishes like achari chicken, achari gohst & achari paneer. One can find these mostly on North Indian restaurant menus. This achari paneer recipe, inspired from Chef Sanjay thumma is one of the best I made in the recent times. This recipe yields a gravy that is not too pungent or too spicy. It tastes very delicious, mildly hot & spicy with unique flavors. As there are no cashews or cream used it is on the lighter side. There is yogurt used in the recipe which lends a slight tang to the dish. If you like to make paneer at home, you can check this post on how to make paneer. This is best to serve during the monsoon or winters. You can serve it with Jeera rice, ghee rice or even with plain basmati rice. For more Paneer Recipes, checkPaneer butter masalaPalak paneerPaneer lababdarPaneer do pyazaMatar paneer

Preparation for achari paneer masala

  1. Add coriander seeds, red chili, fennel/ saunf, jeera/ cumin, methi seeds and mustard. Make sure you use only 1/2 tsp of mustard and a pinch of methi seeds. Using more can make the gravy bitter.
  2. Make a fine powder. Set the powder aside.
  3. Add capsicum and tomato to the same jar.
  4. Make a fine puree.

How to make achari paneer masala

  1. Heat mustard oil & any other oil in a pan. Add kalonji seeds.
  2. Add hing / asafoetida.
  3. When they splutter, add finely chopped onions.
  4. Saute them until golden brown. Then add ginger garlic paste. Saute just until the raw smell goes away. Do not over fry as it may make the curry bitter.
  5. Lower the heat & add the achari masala. Saute well just for 1 to 2 mins until the aroma comes out from the spices. Make sure you do not over fry it as it may make the dish bitter. 10.Pour in the pureed capsicum and tomato. Saute this until all the moisture evaporates.
  6. Add turmeric, red chili powder, salt and sugar.
  7. Saute this until the mixture leaves the pan. Make sure you do not do it at a high flame or for long time.
  8. Lower the flame/ heat completely. Add half of the curd and mix it well until combined with the spice mixture. Make sure the curd is at room temperature and is whisked well.
  9. Add the other half and repeat mixing. Using too much curd in a recipe usually causes acidity so I have used only 1/3 cup. I added 1 tbsp of lemon juice just before serving.
  10. Saute this till the mixture leaves the pan on a medium flame.

Making achari paneer gravy

  1. Add water as needed.
  2. Make a gravy.
  3. Cover and cook till the gravy thickens.
  4. You see traces of oil on top. Mix everything well and add paneer. I have also used little ginger at this stage.
  5. Cook covered for 2 mins on a low heat. Add coriander leaves. Do not overcook or leave it on the stove as it will make the paneer hard. Transfer achari paneer masala to a serving bowl. Keep covered until serving. Add some lemon juice if you prefer the dish to be more tangy. Related Recipes

Recipe Card

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