Achari Paneer
Achari Paneer is a vibrant and flavorful dish that combines the creamy texture of paneer (Indian cottage cheese) with the tangy and spicy flavors of Indian pickling spices. This dish is a popular variant in the paneer recipe repertoire, offering a delectable twist on traditional paneer dishes. The term “Achari” derives from “Achar,” meaning pickle in Hindi, which refers to the unique blend of spices used in Indian pickling. These spices impart a distinctive tangy taste and aroma, making Achari Paneer a favorite among those who enjoy bold flavors.
The beauty of Achari Paneer lies in its ability to blend the mildness of paneer with the zest of pickling spices, creating a harmonious balance that tantalizes the taste buds. It’s a versatile dish that can be served as a main course or a side dish, perfect for any meal where you want to add a touch of excitement. Whether you’re hosting a dinner party or simply looking for a flavorful meal, Achari Paneer promises a culinary experience that’s both satisfying and memorable.
Ingredients Required for Making Achari Paneer
- 250g paneer, cut into cubes
- 2 tablespoons mustard oil (or any vegetable oil)
- 1 teaspoon mustard seeds
- 1 teaspoon fennel seeds
- 1 teaspoon nigella seeds (kalonji)
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon cumin seeds
- 2-3 dry red chilies
- 1/4 teaspoon asafoetida (hing)
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 medium tomatoes, pureed
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1-2 teaspoons achari masala (or use a mix of pickling spices)
- Salt to taste
- 1/2 cup yogurt, beaten
- Fresh coriander leaves, for garnish
Step-wise Process of Making Achari Paneer
- Preparation of the Paneer: Heat 1 tablespoon of oil in a pan and lightly fry the paneer cubes until they are golden on all sides. Remove from the pan and set aside.
- Tempering the Spices: In the same pan, heat the remaining oil. Add mustard seeds, fennel seeds, nigella seeds, fenugreek seeds, cumin seeds, and dry red chilies. Sauté until the seeds start to crackle, then add asafoetida.
- Sauteing Onions and Tomatoes: Add the chopped onions to the pan and sauté until they turn translucent. Stir in the ginger-garlic paste and cook for another minute. Add the tomato puree, turmeric powder, red chili powder, achari masala, and salt. Cook until the oil starts to separate from the masala.
- Incorporating Yogurt: Lower the heat and gradually add the beaten yogurt to the masala, stirring continuously to prevent it from curdling. Cook for 5-7 minutes until the gravy thickens.
- Adding Paneer: Add the fried paneer cubes to the gravy and mix gently. Cook for another 2-3 minutes, allowing the paneer to absorb the flavors.
- Garnishing: Garnish with fresh coriander leaves before serving.
Number of Servings
This recipe serves 4 people.
Prep Time, Cooking Time, and Total Time
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Important Points to Keep in Mind
- Ensure the yogurt is at room temperature before adding it to the masala to prevent curdling.
- Adjust the amount of achari masala according to your taste preferences. If you prefer a tangier flavor, you may add a bit more.
- Fry the paneer lightly to keep it soft and succulent; over-frying can make it chewy.
How to Serve Achari Paneer
Serve Achari Paneer hot with naan, roti, or rice. The dish pairs wonderfully with a side of cooling cucumber raita or a simple green salad, balancing the tangy flavors with a refreshing crunch.
Final Thoughts
Achari Paneer is a delightful dish that perfectly encapsulates the rich and diverse flavors of Indian cuisine. Its tangy, spicy, and aromatic gravy combined with soft, succulent paneer makes it a must-try for anyone looking to explore the depths of Indian flavors. Whether you’re new to Indian cooking or a seasoned enthusiast, Achari Paneer is bound to impress with its bold flavors and satisfying texture.
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