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Achari Paneer (Paneer curry with pickle spices)

By US Masala
(2.00/5 - 2 votes)

I am a big fan of Paneer (read: paneer monster lol:) so I am always looking for new and exciting ways to eat and make them. This is my new favorite. Achari paneer is basically a tangy and spicy dry paneer curry flavored with traditional indian pickle masalas. I love the fennel and achari flavor in this dish. It is also always hit with guests, great for potlucks and picnics too, as it tastes great both hot and cold. Goes with almost anything but we like it best with pooris... mmmm! This is ridiculously easy and super fast to make.
This dish tastes like Indian pickle :) so all the pickle and paneer lovers here's a real treat! Enjoy!!
Ingredients:
Paneer ............................................... 2 cups cubed
Onion ................................................ 1 medium finely chopped
Tomato .............................................. 1 large finely chopped
Coriander powder .................................. 2 tsp
Garam masala ....................................... 1 tsp
Ginger garlic paste ................................. 1/2 tsp
Turmeric powder ................................... 1/4 tsp
Amchur .............................................. 1/2 tsp
Red chilli powder ................................... 1/2 tsp or to taste
Oil .................................................... 2 tblsp ( I used mustard oil)
Whole red chill ..................................... 1 
Panchphoran ........................................ 1 tbsp
Mango pickle masala ................................ 1 tsp (optional)
Ajwain ................................................1/4 tsp
Hing .................................................. a pinch
Lemon juice ......................................... 1 tblsp
Cilantro .............................................. 1 tblsp chopped

Method:
1. Heat oil on medium heat in a pan. Add hing, panchphoran and whole red chilli. Let them splutter.
2. Add in the tomatoes and onions and salt and turmeric. Cook for 4-5 minutes while stirring in between add in the ginger-garlic paste and cook for 2 minutes.
3. Add in the paneer and mix gently, cook while stirring 3-4 minutes.
4. Add in all the dry masalas and cook till it gets well coated with all the masala. About 2 minutes. Add in the pickle masala and stir.
5. Now add the lemon juice and cilantro, mix and take off the flame.
6. Serve hot with poori or roti. ENJOY!


Notes:
1. Panchphoran is a dry mixture of cumin, mustard, fennel, fenugreek and nigella seeds in equal proportion. You can find it in any indian grocery store or you could mix it yourself.





By US Masala





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