Achari paneer recipe | Achari paneer masala recipe with full video, a flavorful paneer masala recipe with the addition of fresh pickling spices, pairs well with chapathi | naan and pulaos too. Paneer masala is loved by everyone at home and most of the time i end making paneer butter masala or dhaba style paneer at home. When i have guests i make the paneer tikka masala. Though i have posted varieties of paneer recipes in Jeyashri’s kitchen, few usual stuff takes place in the kitchen so often. Paneer achari i wanted to try for so many years but somehow it never happened. Yesterday while i was checking my list as what to post today, this paneer achari masala caught my eyes and finally tired it too. It was too flavorful and quite different from the usual paneer gravies. After trying this, i wanted to give it a try on the Panner tikka achari sometime.
Notes:
Do try this Achari paneer masala at home and let me know how it turned out. Also check out our
Achari paneer recipe
- Recipe Cusine: Indian
- Prep Time: 10 Minutes
- Cook time: 30 Minutes
- Serves: 4-5
- Author: Jeyashri
- Recipe Category: Lunch | Dinner
- Description: Achari paneer recipe | Achari paneer masala recipe with full video, a flavorful paneer masala recipe with the addition of fresh pickling spices, pairs well with chapathi | naan and pulaos too.
For the achari masala
Coriander seeds 1 tsp
Cumin seeds 1 and 1/2 tsp
Methi seeds | venthayam 1/2 tsp
Fennel | sombu 1 and 1/2 tsp
Kalonji seeds | onion seeds 1 tsp
Mustard seeds 1 and 1/2 tsp
Ajwain| omam 1/4 tsp
Red chili 7-8
Other ingredients
Oil 1 tblsp
Ginger garlic paste 2 tsp
Onion 1
Tomato puree 1/2 cup (3 tomatoes)
Salt as needed
Amchoor powder 1/2 tsp
Garam masala 1 tsp
Paneer cubes 1 and 1/4 cup
Kasoori methi 1 tsp
Yogurt 1/2 cup
Besan | gram flour 1 tblsp
Method :
- Let’s first make the achari masala. This yields around 3 tblsp of the masala. You can store it and use for pickles or other curries too.
- In a pan dry roast all the ingredients given under the head “for achari masala”.
- I used Kashmiri red chilis which are less spicy but gives a bright color. You can reduce the spiciness if the chilis are too spicy.
- Roast for 2-3 minutes in a medium flame.
- Ensure not to burnt it.
- Cool completely and grind into a fine powder.
- Flavourful Achari masala is ready.
- In a pan add 1 tblsp oil and add the onions. Chop the onions into cubes and add.
- Puree the tomatoes and keep it ready.
- Once the onions turns translucent, add the ginger garlic paste.
- Saute till the raw smell goes off.
- Now add the tomato puree.
- Mix well and add the amchoor powder.
- Add the achari masala. I added 2 tblsp of the masala.
- Later felt i should have added 1 tblsp of achari masala and 1 tsp of red chili powder. As the paneer masala was slightly over powdered with spices for the kids.
- But if you want a burst of flavours you can add 2 tblsp, but not more than that.
- Mix well.
- Whisk the yogurt and besan in a bowl without any lumps.
- Adding besan is to hold the consistency of the gravy.
- Add this to the gravy.
- Mix well and add the salt and garam masala.
- Cover this and cook for 10 minutes, stirring in between.
- The gravy will splutter, so it’s better to cover and cook.
- Now add the paneer cubes to this.
- Mix well and add the kasoori methi.
- Add 1/2 cup water to adjust the consistency.
- Mix well and allow this to boil for 2 minutes.
- Switch off the flame.
- Achari paneer masala is ready.
- Serve with chapati | naan.
Video of how to make achari paneer
Notes:
- The achari masala can be made and stored and used for making pickles, curries and paneer tikka too.
- Adding besan | gram flour to the yogurt mixture holds the consistency of the gravy, so do not skip it.
- Achari paneer masala tastes nice with peas pulao too.
Method with step by step pictures :
-
- Let’s first make the achari masala. This yields around 3 tblsp of the masala. You can store it and use for pickles or other curries too.
- In a pan dry roast all the ingredients given under the head “for achari masala”.
- I used Kashmiri red chilis which are less spicy but gives a bright color. You can reduce the spiciness if the chilis are too spicy.
- Roast for 2-3 minutes in a medium flame.
- Ensure not to burnt it.
- Cool completely and grind into a fine powder.
- Flavourful Achari masala is ready.
- In a pan add 1 tblsp oil and add the onions. Chop the onions into cubes and add.
- Puree the tomatoes and keep it ready.
- Once the onions turns translucent, add the ginger garlic paste.
- Saute till the raw smell goes off.
- Now add the tomato puree.
- Mix well and add the amchoor powder.
- Add the achari masala. I added 2 tblsp of the masala.
- Later felt i should have added 1 tblsp of achari masala and 1 tsp of red chili powder. As the paneer masala was slightly over powdered with spices for the kids.
- But if you want a burst of flavours you can add 2 tblsp, but not more than that.
- Mix well.
- Whisk the yogurt and besan in a bowl without any lumps.
- Adding besan is to hold the consistency of the gravy.
- Add this to the gravy.
- Mix well and add the salt and garam masala.
- Cover this and cook for 10 minutes, stirring in between.
- The gravy will splutter, so it’s better to cover and cook.
- Now add the paneer cubes to this.
- Mix well and add the kasoori methi.
- Add 1/2 cup water to adjust the consistency.
- Mix well and allow this to boil for 2 minutes.
- Switch off the flame.
- Achari paneer masala is ready.
- Serve with chapati | naan.
Notes:
- The achari masala can be made and stored and used for making pickles, curries and paneer tikka too.
- Adding besan | gram flour to the yogurt mixture holds the consistency of the gravy, so do not skip it.
- Achari paneer masala tastes nice with peas pulao too.
Hi Jeyshri, I am tempted to try this recipe out but I don’t have any kalonji. Can I substitute it with anything else ? Am I ok to omit it? Love your recipes 🙂
-Shoba
Just omit that and continue with rest of the ingredients