Achari Paneer recipe without onion and garlic

23 Dec Achari Paneer recipe without onion and garlic

Last Updated on December 27, 2021 by blessmyfoodbypayal

Achari paneer recipe | paneer achaari | restaurant style achari paneer recipe with step wise pictorial and video method.

paneer achaari is mildly tangy & highly delicious gravy based paneer dish which can be well cherished with naans or paratha.

Most of the people in India are so fond of pickles that they need it in their plate, either it be a breakfast, lunch or dinner. And why not, pickle is like this only.

Pickle has the tendency to make boring food delicious. So imagine, where a side dish can do such wonders, how delicious that food could be, which itself has the pickling sensation.

Many persons around us had a misconception that this recipe is made by cooking paneer with a bit of readymade pickle, which we usually have in our kitchens, like we have made Achari pulao recipe (pickled rice)

Whereas the fact is that even achari paneer is almost made in a regular way like most of the gravy based paneer dishes are made, except a masala is add in it which has the achari taste called achari masala. This given recipe begins with the note how to make achari masala. So go and empower your paneer in a new way.

Also see : Paneer recipes which includes both  savory and sweet recipes.

Main course recipes

Step wise pictorial method of simple achari paneer recipe

1. Dry roast all the spices mentioned for achari masala i.e whole red chillies, coriander seeds, fennel seeds, cumin seeds, mustard seeds, nigella seeds & fenugreek seeds in a pan on low heat for 2 to 3 minutes.
2. When the roasted spices turn cool, transfer them to blender and blend to a powder. This is your achari masala. Keep aside.
3. Take 3 tbsp of oil & add asafoetida, crushed green chillies and ginger paste. Saute for a minute so that ginger turns brown.
4. Add turmeric and red chilli powder. Saute. Make sure oil shouldn’t be too much hot at this juncture otherwise turmeric and red chilli will burn.
5. Add tomato puree and let the tomatoes cook on low flame. Keep stirring occasionally.
6. After 4 to 5 minutes, oil will be seen floating over the tomatoes & tomatoes will leave the sides of the pan. This is the indication that tomatoes are cooked now.
7. Add achari masala, recently made, and salt. Mix & let masala cook for 2 minutes.
8. Time to add curd but when you add curd, the very moment start whisking it otherwise curd may curdle. Whisk continuously at least for a minute or little more.
9. Let curd cook. It may take about 5 minutes.
10. Add sugar, mix it and now add paneer cubes, mix and let them simmer in gravy for 4 – 5 minutes on low flame.
11. Finally add kasuri methi & fresh coriander leaves. Mix them.

Your paneer achari is ready. Enjoy with naan or chapati.

NOTES

1. Curd should be fresh and not sour. You are already adding achari masala into the dish which itself is having a tangy taste. Thereupon, if the curd too will be sour, the paneer will become sharp more than required & then tough to eat.
2. For more creamy texture, you can add a spoon full of cream by the end of the process.

Achari paneer recipe – recipe card

Achari paneer recipe

blessmyfoodbypayal

Achari paneer recipe is mildly tangy gravy based paneer dish coked in achari masala

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine North Indian

Servings 4

Ingredients

  

Spices for achari masala

• 2 whole red chillies
• 1 tsp coriander seeds/dhaniya beej
• 1 tsp fennel seeds/saunf
• 1 tsp cumin seeds/jerra
• 1 tsp mustard seeds/rie
• 1/2 tsp nigella seeds/kalongi
• 1/4 tsp fenugreek seeds/methi dana

Other ingredients

• 250 grams paneer/cottage cheese
• 1/3 cup tomato puree
• 1/2 tsp ginger paste
• 2 green chillies crushed
• 1 cup curd
• 1/4 tsp asafoetida/hing
• 1/2 tsp turmeric
• 1/2 tsp red chilli powder
• 1 tsp sugar
• 1/2 tsp kasuri methi
• 1 tbsp fresh coriander leaves
• Salt to taste
• 3 tbsp oil

Instructions

 

• Dry roast all the spices mentioned for achari masala i.e whole red chillies, coriander seeds, fennel seeds, cumin seeds, mustard seeds, nigella seeds & fenugreek seeds in a pan on low heat for 2 to 3 minutes.
• When the roasted spices turn cool, transfer them to blender and blend to a powder. This is your achari masala. Keep aside.
• Take 3 tbsp of oil & add asafoetida, crushed green chillies and ginger paste. Saute for a minute so that ginger turns brown.
• Add turmeric and red chilli powder. Saute. Make sure oil shouldn't be too much hot at this juncture otherwise turmeric and red chilli will burn.
• Add tomato puree and let the tomatoes cook on low flame. Keep stirring occasionally.
• After 4 to 5 minutes, oil will be seen floating over the tomatoes & tomatoes will leave the sides of the pan. This is the indication that tomatoes are cooked now.
• Add achari masala, recently made, and salt. Mix & let masala cook for 2 minutes.
• Time to add curd but when you add curd, the very moment start whisking it otherwise curd may curdle. Whisk continuously at least for a minute or little more.
• Let curd cook. It may take about 5 minutes.
• Add sugar and mix it.
• Now add paneer cubes, mix and let them simmer in gravy for 4 - 5 minutes on low flame.
• Finally add kasuri methi & fresh coriander leaves. Mix them.
• Your achari paneer is ready. Enjoy with naan or chapati.

Notes

1. Curd should be fresh and not sour. You are already adding achari masala into the dish which itself is having a tangy taste. Thereupon, if the curd too will be sour, the paneer will become sharp more than required & then tough to eat.
2. For more creamy texture, you can add a spoon full of cream by the end of the process.

Keyword achari, cottage cheese, paneer, pickling