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  • Preeti Shridhar

Paneer Achaari

Paneer dish is a must on any party menu. Paneer dishes are generally quite rich due to use of cream, cashew paste , butter .

Paneer Achari is not that heavy. It's made with minimal oil. Mango pickle masala and mustard oil with other pickle spices gives it a great flavor. It can be prepared very quickly.

Ingredients :

Paneer                 200 gms

Mustard oil.*          1 tbsp

Asafoetida.                    A pinch

Mustard seeds.               1/2 tsp

Fennel  seeds.                1/4 tsp

Nigella  seeds.                1/4tsp

Fenugreek seeds             a pinch

Tomatoes.                      4 medium (250 gms)

Garlic (crushed).             2 tsp

Ginger grated.                  2tsp

Kashmiri Red chilly pd.   1/2 tsp

Coriander pd.                   1tsp

Turmeric pd.                    1/2 tsp

Whole red chilly.              1 no.

Mango pickle masala   1 tbsp

Water                               1/2 cup

Spice mix                       1 tsp

Sugar.                            1 tsp

Salt                                to taste

Lemon juice                   1 tsp

Chopped coriander.       2 tbsp for garnish.

Spice mix**

Mustard seeds.                1 tbsp

Cumin seeds.                  1 tbsp

Nigella seeds.                 1 tbsp

Fennel seeds.                  1 tbsp

Fenugreek seeds             1/2 tsp

Method :

  1. Dry roast seeds given under spice mix. Cool and grind into a fine powder. Keep it aside.

  2. Puree the tomatoes with garlic and ginger.

  3. Cut paneer into cubes and soak it in hot salted water.

  4. Heat  oil in a heavy bottom pan. Add asafoetida and crackle mustard seeds. Then add fennel, nigella ,fenugreek seeds and whole red chilli.

  5. Now add Kashmiri Red chili powder and tip

  6. in homemade tomato puree.

  7. Cover and cook for 2-3 minutes

  8. Add  pickle masala, spice mix,  coriander pd, turmeric pd and salt.

  9. Give it a good mix.

  10. Cover and cook on med. heat till oil separates.

  11. Drain and add paneer pieces.

  12. Mix lightly.

  13. Add 1/2 cup water and bring it to a boil.

  14. Add sugar and lemon juice.

  15. Mix and taste.

  16. Add more spice mix or pickle masala if needed.

  17. Garnish with chopped coriander .

  18. Serve hot with an Indian bread of your choice.


* if you don't like mustard oil, use a vegetable oil of your choice.

** remaining spice powder can be stored in an airtight bottle for future use


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