Achari Paneer with homemade achari masala

Achari Paneer is one of my all time favorite food. When I think of flavors that instantly bring me back to my childhood, “achar” or pickle is at the top of the list. Growing up, my grandmother would make jars of homemade pickles using different vegetables, fruits, and, of course, her secret blend of spices. The sharp, tangy, and spicy flavors of those pickles always had a special place on our dinner table. So, when I discovered Achari Paneer, which combines those same flavors in a rich, creamy paneer curry, I knew it would become one of my go-to dishes.

This Achari Paneer recipe with homemade achari masala brings together the bold, tangy notes of Indian pickles with soft cubes of paneer. The best part? It’s easy to make right on the stovetop! If you love strong, tangy, and spicy flavors, this dish is perfect for you. It’s not your typical paneer curry—the achari masala (pickle spice mix) sets it apart, making it truly unique. And even though we’re using simple ingredients, the dish is packed with intense flavors that will leave you wanting more.

Whether you’re making this for a cozy family dinner or impressing guests at a party, Achari Paneer is always a hit. Let me show you how to make this delicious dish!

Why You’ll Love This Achari Paneer Recipe

• Tangy and Spicy: The pickling spices give this dish a punch of flavor that’s both tangy and spicy, with a perfect balance of boldness and richness.
• Easy to Make: It comes together in less than 30 minutes.
• Vegetarian-Friendly: Paneer is high in protein and makes for a satisfying vegetarian meal that even meat-eaters will love.
• Great for Entertaining: Achari Paneer is one of those dishes that looks and tastes like it took hours to prepare, making it perfect for impressing guests.
• Customizable Spice Level: You can adjust the heat to suit your preference—keep it mild for a family-friendly version or turn up the heat if you like it spicy!

What is Achari Paneer?

In Hindi, “achar” means pickle, and Achari Paneer is a curry that captures the essence of Indian pickles with its use of pickling spices like mustard seeds, fennel, cumin, fenugreek, and nigella seeds. These spices are traditionally used in making Indian pickles, and when they’re toasted and added to the curry, they give the dish a tangy, slightly sour, and very spicy flavor profile.

The paneer and bell peppers soak up the flavorful achari sauce, making every bite of this dish a burst of tangy, spicy, and crunchy goodness. I love making this dish because it brings together the best of both worlds: the comforting richness of paneer and the vibrant, fresh taste of bell peppers.

Key Ingredients for Achari Paneer Recipe

Achari Paneer is made with ingredients that are probably already in your pantry if you cook Indian food regularly. Here’s what you’ll need:

• Paneer: Paneer is a fresh Indian cheese that absorbs flavors beautifully. It’s creamy, firm, and the star of the dish.
• Green Bell Peppers: Bell peppers add sweetness and crunch, which balances the tangy, spicy achari sauce. You can use one or two depending on your preference. You can also use red bell peppers instead of green bell peppers.
• Yogurt: Plain, full-fat yogurt adds creaminess and helps balance the spices.
• Tomatoes: Fresh tomatoes bring sweetness and acidity, which enhance the flavor of the curry.
• Achari Masala: A homemade blend of pickling spices—mustard seeds, fennel seeds, cumin seeds, fenugreek seeds, and nigella seeds—brings that signature achari flavor.
• Ginger and Garlic: Fresh ginger and garlic create a flavorful base for the curry.
• Green Chilies: Add heat and freshness. Adjust according to your spice tolerance.
• Turmeric and Red Chili Powder: These spices add warmth, color, and extra depth to the curry.
• Oil: Mustard oil is preferred for an authentic achari flavor, but any vegetable oil will work if you don’t have mustard oil.

How to Make Achari Paneer on the Stovetop

Now that we’ve gathered our ingredients, it’s time to start cooking! Here’s how you can make Achari Paneer step by step on the stovetop.

Step 1: Prepare the Paneer

Cut the paneer into cubes. For extra texture and flavor, lightly fry the paneer cubes in a tablespoon of oil or ghee until golden brown on all sides. This step is optional, but it gives the paneer a lovely crisp exterior, which contrasts nicely with the creamy sauce. Once fried, remove the paneer from the pan and set it aside.

Step 2: Make the Achari Paneer Masala

To make the achari masala, heat a small pan over medium heat and dry roast the following spices:

• 1 teaspoon mustard seeds
• 1 tablespoon fennel seeds
• 1 tablespoon cumin seeds
• 1 tablespoon fenugreek seeds
• 1 teaspoon nigella seeds (kalonji)

Roast the spices for about 2-3 minutes, stirring frequently, until they become fragrant and slightly toasted. Be careful not to burn them! Once the spices are roasted, let them cool for a minute, then grind them into a coarse powder using a spice grinder or a mortar and pestle. This is your achari masala, and it’s the heart of the dish!

Step 3: Sauté the Aromatics

Heat 2 tablespoons of mustard oil in a large pan or skillet over medium heat. Mustard oil adds an authentic tangy flavor, but if you don’t have it, any vegetable oil will work. If using mustard oil, heat it until it starts smoking lightly—this helps reduce its strong flavor.

Add 1 finely chopped onion to the oil and sauté until the onion turns golden brown. This will take about 4-5 minutes. Stir frequently to prevent burning.

Next, add 1 tablespoon each of ginger and garlic paste and sauté for another minute until fragrant. If you have ginger garic paste, you could add that instead of ginger and garlic.

Step 4: Add Spices, Tomatoes, and Bell Peppers

Stir in the ground achari masala along with ½ teaspoon turmeric powder, 1 teaspoon red chili powder, and 2 green chilies (slit lengthwise). Allow the spices to cook for a minute to release their aromas.

Now, add 2 chopped tomatoes and cook for 3-4 minutes until they soften and start breaking down into a thick sauce. Add the sliced green bell peppers to the mixture and cook for another 2-3 minutes. The bell peppers should soften slightly but still retain their crunch.

Step 5: Add Yogurt

Lower the heat to medium-low and slowly stir in ½ cup plain yogurt. To prevent the yogurt from curdling, make sure to add it gradually while stirring continuously. The yogurt adds creaminess and balances the tangy, spicy flavors of the achari masala.

Step 6: Simmer the Paneer

Once the sauce is well mixed and creamy, gently add the paneer cubes into the skillet. Stir to coat the paneer with the achari sauce, then cover the pan and let the curry simmer on low heat for about 10 minutes. This gives the paneer time to absorb all the bold, tangy flavors of the sauce while keeping the bell peppers slightly crisp.

Step 7: Garnish and Serve

Turn off the heat and garnish your Achari Paneer with Green Bell Peppers with freshly chopped cilantro and a squeeze of lemon juice for an extra tangy kick.

Serve hot with naan, roti, or basmati rice. The combination of creamy paneer, crunchy bell peppers, and the tangy, spicy achari sauce is sure to be a hit!

Pro Tips for the Best Achari Paneer

• Crispy Paneer: Lightly frying the paneer before adding it to the curry gives it a slightly crisp exterior that adds great texture to the dish.
• Don’t Overcook the Bell Peppers: Bell peppers should be cooked just until they soften slightly but still retain some crunch for the best texture.
• Mustard Oil for Authentic Flavor: Using mustard oil gives the dish a tangy, authentic achari flavor. If you don’t have mustard oil, any neutral oil will work, but the dish may miss some of the traditional flavors.
• Adjust the Spice: If you prefer a milder curry, reduce the amount of green chilies or chili powder. You can always add more yogurt to cool down the heat.

Variations of Achari Paneer

• Achari Tofu: If you’re vegan or looking for a plant-based alternative, substitute the paneer with firm tofu. The tofu will soak up the achari masala flavors just as well as paneer.
• Add Vegetables: You can add vegetables like bell peppers, onions, or cauliflower to make the dish heartier. Sauté the vegetables along with the onions before adding the spices.
• Achari Paneer Tikka: For a grilled version, marinate the paneer in yogurt and achari masala, then grill or bake it. This makes a great appetizer or side dish for barbecues!

Frequently Asked Questions (FAQs)

What is the best alternative to paneer?

The best alternative to paneer is firm or extra-firm tofu, especially for those following a vegan or dairy-free diet. Tofu has a similar texture to paneer and absorbs the flavors of the curry beautifully, making it an excellent substitute in dishes like Achari Paneer.

Can I make this ahead of time?

Yes! In fact, the flavors of Achari Paneer deepen as they sit. You can make it a day ahead and reheat it on the stovetop when you’re ready to serve. Just add a splash of water or cream to loosen the sauce if it thickens too much.

Can I freeze Achari Paneer?

Yes, Achari Paneer freezes well. Let it cool completely, then store it in an airtight container in the freezer for up to 2 months. When you’re ready to eat it, thaw it in the refrigerator overnight and reheat on the stovetop.

What can I serve with Achari Paneer?

Achari Paneer is traditionally served with Indian flatbreads like naan, roti, or paratha. It also pairs beautifully with basmati rice or jeera rice. A side of cucumber raita or a simple salad helps balance the spicy and tangy flavors.

We love serving Achari Paneer with Ragi Roti and Spicy Rice.

Can I use store-bought paneer?

Yes! Store-bought paneer works perfectly fine in this recipe. If it feels too firm, you can soak it in warm water for 10 minutes to soften it before cooking.

Final Thoughts

Using this recipe you can make restaurant-style Achari Paneer at home. This tangy, spicy, and flavorful dish will transport you to an Indian kitchen, filled with the aromas of pickling spices. Whether you’re making it for a special dinner or just a cozy night in, Achari Paneer is guaranteed to impress.

If you give this recipe a try, let me know how it turns out in the comments!