Achari Paneer Curry Recipe

Achari Paneer is a deliciously flavored yogurt paneer gravy made with achari masala or pickling spices. It’s rich aromatic gravy is just that perfect gourmet end to your dinner.

Achari Paneer Curry

Total time: 30 min

Serves: 2

Here’s what you need:

For the Achari masala:

  • 1 tsp fennel seeds/saunf
  • 1 tsp cumin seeds/jeera
  • 1 tsp mustard seeds/rai
  • 1/2 tsp kalonji
  • 1/4 tsp fenugreek seeds/methi seeds

For the Curry:

  • 1 cup yogurt – whisked
  • 1.5 tbsp besan
  • 1/4th onion, finely chopped
  • 1/3rd cup tightly packed chopped tomatoes
  • 1 tbsp oil
  • 2 whole red chillies
  • 1 tsp ginger paste
  • 1 clove garlic chopped
  • green chillies finely chopped (or to taste)
  • 1 tsp cumin-coriander powder
  • a generous pinch of hing
  • 1-2 tsp red chilli powder (or per taste)
  • 1/2 tsp turmeric powder
  • 10-12 cashews (finely ground) or you can use 2 tbsp cashew powder
  • 1/2 cup of long cut paneer cubes
  • Salt to taste
  • 1/2 tsp kasoori methi
  • 1 tbsp finely chopped coriander
  • 1/2 tsp finely chopped mint leaves
  • 2 tbsp heavy whipping cream

Here’s what you do:

For the Achari masala:

  • Take the achari or pickling spices in a pan and heat the pan and on a low flame roast the spices till they are fragrant. don’t brown them.
  • Let it cool down completely, add the spices in a small dry grinder and grind to a fine powder.
  • Keep aside.

For the Curry:

  • In the same grinder, add 10 to 12 cashews and grind to a fine powder.
  • Heat oil in a pan. Add 2 dry red chilies and a generous pinch of hing. Saute for some seconds on low flame till the red chilies change color.
  • Then add the finely chopped onion and saute it for a minute or 2 and then add ginger paste, green chillies, garlic and saute till the raw aroma of ginger goes away and the onions are translucent.
  • Then add in the chopped tomatoes.
  • Stir and add the turmeric powder, red chili powder, coriander-cumin powder.
  • Stir well and saute till the tomatoes soften and become pulpy and you see oil releasing from the sides.
  • Now add in the cashew powder.
  • on a low to medium flame, stir and saute the mixture for 2 minutes after adding cashew powder
  • Add 1 to 1.5 tbsp achari masala
  • add besan (we are adding besan so that the yogurt does not curdle). stir the besan very well and incorporate it into the rest of the masala
  • On a very low flame add the beaten curd. Stir it quickly.
  • Add salt per taste and simmer for 2 to 3 minutes on a low flame
  • Add in the paneer cubes and cook for 2-3 minutes.
  • add the cream and kasuri methi and stir well.
  • switch off the flame and add 1 tbsp chopped coriander leaves and 1 tsp chopped mint leave & stir again

Achari Paneer Curry

To serve:

  • Top off the achari masala with some of the remaining achari masala and fresh coriander.
  • Serve with rice or roti/paratha/naan/tandoori roti.

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