Achari Paneer Recipe (With Gravy)
User Reviews
4.7
88 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
321 kcal
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Course
Main Course
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Cuisine
Indian
Achari Paneer Recipe (With Gravy)
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Achari Paneer with Gravy features paneer cubes cooked in a spiced yogurt-based gravy infused with a blend of pickling spices like fennel, cumin, mustard, nigella, and fenugreek seeds. The recipe includes ginger-green chili paste, red chilies, turmeric, and optional mango pickle masala, balanced with cashew powder and light cream for richness. This dish offers a complex, tangy, and aromatic curry highlighting traditional pickling flavors.
Description
This Achari Paneer recipe begins by roasting the pickling spices lightly to release their fragrance, then grinding them to a semi-fine powder to form the achari masala. Separately, cashews are ground finely to provide creaminess to the gravy. Fresh whole milk curd is whisked smooth to form the base of the sauce.
Mustard oil (or alternatives like sunflower oil or ghee) is heated with dried red chilies and asafoetida, followed by ginger-green chili paste and chopped tomatoes, creating a flavorful sauté base. The spice powders including turmeric, red chili, coriander, cumin, and optional mango pickle masala are added to build depth. Gram flour is incorporated to thicken the gravy, and the mixture is combined with the curd and ground cashews.
Paneer cubes are cooked in this rich, tangy sauce along with light cream to finish. The dish is garnished with chopped coriander and mint, providing fresh aromatic notes. Achari Paneer is best served fresh and hot to retain the balance of flavors and soft paneer texture.
The recipe suggests using fresh curd and fresh spices, cautioning against overly sour yogurt and stale spices, and mentions that this dish is not suited for refrigeration or reheating due to flavor and texture changes. Variations include substituting firm tofu and dairy-free yogurt for a vegan version.
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Ingredients
Pickling spices
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- ½ teaspoon nigella seeds (kalonji)
- ¼ teaspoon fenugreek seeds (methi dana)
Other ingredients
- 200 to 250 grams paneer chopped in cubes or squares (cottage cheese)
- 1 cup (240 grams) curd (yogurt), made with whole milk
- 1.5 teaspoon ginger-green chili paste or 1 inch ginger + 1 or 2 green chilies
- 2 red chili seeds removed, dry
- 1 pinch asafoetida (hing)
- ⅓ cup (75 to 80 grams) tomato tightly packed
- 10 to 12 cashews or 2 tbsp cashews or 2 tbsp cashew powder
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder or cayenne pepper or paprika
- ½ teaspoon coriander powder (ground coriander)
- ¼ teaspoon cumin powder - optional
- 1 or 2 teaspoon mango pickle masala - optional
- 1 to 1.5 tablespoon gram flour (besan)
- ½ teaspoon fenugreek leaves kasuri methi, dry
- 3 tablespoon light cream or low fat cream or 1 to 2 tbsp whipping cream
- 2 tablespoon mustard oil or sunflower oil or ghee
- 1 tablespoon Coriander leaves (cilantro leaves), chopped
- 1 teaspoon mint chopped, leaves
- salt as required
Instructions
Roasting Pickle Spices
- First take the achari or pickling spices in a pan - fennel seeds, cumin seeds, mustard seeds, nigella seeds and fenugreek seeds.
- 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
- 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 fresh whole milk curd/yogurt and whisk it till smooth. Use fresh curd and not sour curd.
- Heat 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 ginger-green chili paste. Stir and saute till the raw aroma of ginger goes away.
- Then add the chopped tomatoes and stir.
- Add turmeric powder, red chili powder, coriander powder and 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 tablespoons 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 teaspoon of the ground achari masala and add the rest. Stir very well.
- Add 1 tablespoon besan. We are adding besan so that the curd does not curdle. You can swap besan (gram flour) with chickpea flour.
- Stir the besan very well and incorporate it into the rest of the masala.
Making Achari Paneer 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 20 to 30 seconds and switch off the heat. Don't cook for more time as then paneer cubes may lose their softness and will become hard.
- Then add light cream or low fat cream. Also add crushed kasuri methi to the gravy. Gently stir very well.
- Switch off the flame and add chopped coriander leaves and chopped mint leave. Stir gently again.
- While serving sprinkle the reserved achari masala from top and garnish with a coriander or mint sprig. Serve achari paneer masala with tandoori roti, chapati, rumali roti, plain paratha or naan.
Notes
- Use fresh curd that is mildly tangy; overly sour yogurt will affect gravy taste.
- Ensure pickling spices and cashew powder are fresh to avoid off flavors.
- Mustard oil can be replaced with sunflower oil or ghee; heat mustard oil until smoking before use.
- Low-fat, light, or whipping cream can be used for finishing the gravy.
- Gluten-free option: use gluten-free asafoetida (hing).
- For a vegan version, swap paneer with firm tofu and use dairy-free yogurt and cream alternatives.
- Best served hot and fresh; refrigeration and reheating may alter flavor and texture negatively.
- Follow ingredient proportions carefully to maintain balanced flavors in this complex gravy.
Nutrition Information
Show Details
Calories
321kcal
(16%)
Carbohydrates
9g
(3%)
Protein
11g
(22%)
Fat
27g
(42%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Cholesterol
53mg
(18%)
Sodium
345mg
(14%)
Potassium
258mg
(5%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
589IU
(12%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin B12
1µg
(42%)
Vitamin C
5mg
(6%)
Vitamin D
1µg
(5%)
Vitamin E
1mg
Vitamin K
5µg
Calcium
344mg
(34%)
Vitamin B9 (Folate)
12µg
Iron
2mg
(11%)
Magnesium
31mg
(8%)
Phosphorus
109mg
Zinc
1mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Calories | 321kcal | 16% |
| Carbohydrates | 9g | 3% |
| Protein | 11g | 22% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 53mg | 18% |
| Sodium | 345mg | 14% |
| Potassium | 258mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 589IU | 12% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 5mg | 6% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 1mg | |
| Vitamin K | 5µg | |
| Calcium | 344mg | 34% |
| Vitamin B9 (Folate) | 12µg | |
| Iron | 2mg | 11% |
| Magnesium | 31mg | 8% |
| Phosphorus | 109mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
88 reviews
Excellent
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