Achari Paneer

Here pickling spices are dry roasted and ground into powder form. Among all the pickling spices, carefully measure and add fenugreek seeds and mustard seeds. If you increase the quantity by mistake, the gravy will taste bitter. As you may aware that Indian pickle (achaar) has sour taste. So to imitate this taste, we are using fresh yogurt (curd or dahi) here. This gives mild sour taste to the gravy. Addition of yogurt and heavy cream both makes the gravy creamy. The overall taste and flavor of this achari paneer masala gravy is very different and unique compared to typical North Indian paneer gravies like paneer butter masala, kadai paneer, matar paneer, paneer makhani where onion tomato is used for making gravy. Check out more paneer recipesPalak paneer // Paneer pulao // Paneer bhurji // Paneer sandwich  // Paneer manchurian dry

Step By Step Photo Instructions:

1. First take all the achari masala powder spices (fenugreek seeds, mustard seeds, kalonji, fennel seeds, cumin seeds) in a pan and turn the heat on medium low.
2. Dry roast them with stirring constantly for few minutes or till you get the nice aroma of cumin and fennel seeds. Also mustard seeds might starts to get splutter.
3. Then remove it to a bowl and let it cool down slightly.
4. Make powder using spice grinder or in mixi. Keep it aside.
5. Heat the mustard oil in a pan on medium heat. Heat it till it gets smokey then turn off the stove and let it cool down. By doing this, pungent taste of mustard oil is mellowed down. After that again turn the heat back on medium heat. Once hot add onions and mix.
6. Cook till onions get soft and light pink or translucent in color.
7. Now add ginger paste and garlic paste.
8. Saute for 1 minute or till the raw smell of ginger garlic goes away.
9. Now add salt, prepared pickle masala powder, red chili powder, turmeric powder, garam masala and amchur powder.
10. Mix and saute for 30 seconds. This time lower the heat, so spices do not get burnt.
11. Now add besan.
12. Mix and saute for 1 minute with stirring constantly.
13. Now add whisked, smooth yogurt and immediately mix with spatula so it does not get curdled.
14. Add water and add let it come to a simmer and then crank the heat back to medium and continue simmering for 4-5 minutes.
15. Add paneer.
16. Gently mix and simmer for 1-2 minutes.
17. Add kasoori methi, mix.
18. Also add heavy whipping cream.
19. Mix and cook for a minute.
20. Lastly add chopped coriander leaves and serve. As it sits the gravy will thicken more because we have added besan in the gravy. So if serving after some time or after few hours then keep the gravy slightly thinner by adding little more water. So at the time of serving gravy has right consistency. Serving suggestion: this achari paneer masala gravy goes well with tandoori roti, lachha paratha or plain paratha, naan or garlic naan. It can be served with simple basmati rice or jeera rice. Did you try this achari paneer recipe? I’d love to hear about it! Leave a review in the comment section below.