Achari Paneer | How to make Achari Paneer

By Priyanjali Joardar  |  15th Apr 2017  |  
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  • Achari Paneer, How to make Achari Paneer
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About Achari Paneer Recipe

Tanginess of curd and pickle spice mix gives this a beautiful flavor of a pickle. If you love achaar you will love this. A simple delicious creamy tangy paneer recipe is perfect with roti or naan.

The delicious and mouthwatering Achari Paneer is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Achari Paneer is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Achari Paneer. Priyanjali Joardar shared Achari Paneer recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Achari Paneer. Try this delicious Achari Paneer recipe at home and surprise your family and friends. You can connect with the Priyanjali Joardar of Achari Paneer by commenting on the page. In case you have any questions around the ingredients or cooking process. The Achari Paneer can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Achari Paneer with other users

Achari Paneer

Ingredients to make Achari Paneer

  • paneer 250gms
  • Fresh Thick curd 1 Cup
  • Milk 1/3 Cup
  • ginger Paste 1/2 tsp
  • Finely Chopped green chilly 2-3
  • tomato Paste 1 tbsp
  • Dried red chilly 2
  • turmeric Powder 1/4 tsp
  • jeera Powder 1/2 tsp
  • coriander Powder 1tbsp
  • besan 1 1/2 tbsp
  • Kasuri methi 1tsp
  • salt to taste.
  • mustard oil 2tbsp
  • For Pickle Spice Mix
  • cumin Seeds 1tsp
  • fennel seeds 1 teaspoon
  • Nigella Seeds 1/2 tsp
  • mustard Seeds 1tsp
  • fenugreek seeds 1/4tsp

How to make Achari Paneer

  1. Dry roast the pickling spices and grind it.
  2. To the kadhai heat mustard oil, to that add dried red chillies followed by ginger paste.
  3. Saute the ginger for a while then add tomato paste and chilly.
  4. Add turmeric powder, jeera powder, coriander powder, cook till the raw smell goes.
  5. Add 3/4th of the pickle spice mix and mix well.
  6. Add besan and mix well, this is to prevent the curd from curdling.
  7. Beat the curd well and add to the kadhai.
  8. Lower the flame and whisk continuously so that the curd blends well with the masala.
  9. Simmer for few minutes then add the paneer cubes and milk.
  10. Add salt and cook for 4-5 minutes on low flame or until the desired consistency of the gravy is reached.
  11. Add Kasturi methi and mix well.
  12. Add rest of the spice mix, turn off the flame, keep it covered for 15 minutes before serving with paratha, roti or naan.

My Tip:

Incase the curd is sour do not add tomato. You can add fresh cream for richness.

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