Achari Paneer | अचारी पनीर | Chef Harpal Singh
Recipe Information
Spicy Masala Achari Paneer
Cultural Context
Spicy Masala Achari Paneer hails from the Indian subcontinent, where achari refers to pickling spices. This dish reflects the rich culinary heritage of using bold flavors and spices to enhance vegetarian fare. Traditionally enjoyed with flatbreads or rice, it has gained popularity beyond India, often featured in Indian restaurants worldwide, showcasing the versatility of paneer in Indian cuisine.
paneer
🥗Healthier: tofu
💰Cheaper: ricotta cheese
Tofu is lower in calories and offers a similar texture.
oil
🥗Healthier: coconut oil
💰Cheaper: vegetable oil
Coconut oil provides a unique flavor while vegetable oil is cost-effective.
Heat mustard oil in a kadhai.
Add 1/4 teaspoon nigella seeds, 1/4 teaspoon cumin seeds, 1/2 teaspoon fennel seeds, and 1/4 teaspoon mustard seeds; let them crackle.
Add 1/2 teaspoon asafoetida and stir.
Chop and add 2 medium-sized onions; cook on high flame for 4-5 minutes until browned.
Chop 250 grams of paneer into small cubes.
Add dry chilies to the pan with the onions.
Stir in 1 tablespoon of ginger garlic paste and fry for 1 minute.
Add 2 chopped tomatoes and a little salt; cook for 2 minutes until the tomatoes melt.
Add a little water to help the tomatoes cook down.
Stir in 1 tablespoon coriander powder, 1 tablespoon red chili powder, 1/2 teaspoon turmeric powder, and 1/2 teaspoon garam masala; cook for 2-3 minutes.
Grind some mango pickle finely and add it to the mixture.
Add 2 tablespoons of curd and fry for 1 minute.
Add chopped colored capsicum and green chili; cook for 3 minutes until slightly soft.
Once the oil starts to leave the gravy, add more capsicum if desired.
Add the paneer cubes and mix gently.
Finish with chopped fresh coriander; stir to combine.
Serve hot with parathas or roti.
Cooking Techniques
Equipment Needed
Spice Level:
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