Achari Paneer with homemade achari masala
This Achari Paneer recipe brings together the bold, tangy notes of Indian pickles with soft cubes of paneer and a homemade achari mix. It’s easy to make right on the stovetop! If you love strong, tangy, and spicy flavors, this unique recipe is perfect for you.
Ingredients
- 250 g paneer cubed
- 1-2 green bell peppers cut into 1-inch squares
- 1 onion finely chopped
- 2 tomatoes chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 green chilies slit lengthwise, adjust to taste
- ½ cup plain yogurt full-fat for best results
- 2 tablespoons mustard oil or vegetable oil
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder adjust to taste
- Fresh cilantro for garnish
- Lemon juice optional, for garnish
For the Achari Masala (Pickling Spices)
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon nigella seeds kalonji
Instructions
- Prepare the Paneer and Bell Peppers: Cut the paneer into cubes and the green bell peppers into 1-inch squares. If desired, lightly fry the paneer cubes in 1 tablespoon oil until golden brown and set aside.
- Make the Achari Masala: In a small pan, dry roast 1 teaspoon each of mustard seeds, cumin seeds, fennel seeds, fenugreek seeds, and nigella seeds for 2-3 minutes until fragrant. Grind them into a coarse powder.
- Sauté the Aromatics: Heat 2 tablespoons mustard oil in a large skillet. Add the finely chopped onion and sauté until golden brown. Add the ginger and garlic paste, and cook for 1-2 minutes until fragrant.
- Cook the Bell Peppers and Add Spices: Add the green bell peppers and sauté for 2-3 minutes. Stir in the ground achari masala, turmeric powder, red chili powder, and green chilies. Cook for 1 minute.
- Add Tomatoes and Yogurt: Add the chopped tomatoes and cook for 3-4 minutes until softened. Lower the heat, and gradually stir in the yogurt, mixing well to avoid curdling.
- Simmer the Paneer: Add the paneer cubes to the sauce, cover, and let the curry simmer on low heat for 10 minutes, allowing the flavors to meld.
- Garnish and Serve: Turn off the heat, garnish with fresh cilantro and a squeeze of lemon juice if desired, and serve hot with naan, roti, or basmati rice.
Notes
- For softer paneer: Soak store-bought paneer in warm water for 10 minutes before using it in the recipe.
- Control the spice level: Adjust the amount of green chilies and red chili powder to suit your spice tolerance.
- Use mustard oil for authenticity: Mustard oil gives the dish its authentic achari flavor, but you can substitute it with vegetable oil if you don’t have any.
- Avoid curdling the yogurt: To prevent yogurt from curdling, make sure to add it gradually on low heat while stirring constantly.
- Customize with veggies: You can add more vegetables like cauliflower, zucchini, or carrots to make the dish heartier.
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