Achari Paneer Indian Veg Recipes To Try Today

Achari Paneer is a vibrant and flavorful Indian vegetarian dish that beautifully combines the tangy zest of Indian pickling spices with the creamy texture of paneer, a fresh Indian cheese. This recipe is a celebration of bold flavors, featuring a medley of spices like mustard seeds, fennel, and fenugreek that give the dish its distinctive “achari” or pickled taste.

Whether you’re a seasoned fan of Indian cuisine or new to its rich and diverse flavors, this recipe is sure to delight your palate.

Perfect for a quick weeknight dinner or a special gathering, Achari Paneer pairs wonderfully with naan, roti, or steamed rice. It is not only delicious but also packs a punch of vibrant colors and aromas that will fill your kitchen with an irresistible fragrance.

Plus, it’s vegetarian and can easily be adapted to suit vegan preferences!

Why You’ll Love This Recipe

This Achari Paneer recipe stands out for its perfect balance of tangy, spicy, and savory notes that awaken your taste buds. The use of traditional Indian pickling spices gives the dish a unique flavor profile that you won’t find in everyday paneer recipes.

It’s also quick to make, requiring minimal ingredients and offering maximum taste.

Moreover, it’s versatile and can be enjoyed as a main dish or a side. The paneer cubes stay soft yet firm, soaking up the aromatic spices and making every bite a delight.

If you love experimenting with Indian flavors, Achari Paneer is a must-try that brings the essence of Indian pickles into a comforting curry form.

Ingredients

• 250 grams paneer, cut into cubes
• 2 tablespoons oil (preferably mustard oil for authenticity)
• 1 teaspoon mustard seeds
• 1 teaspoon fennel seeds
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon nigella seeds (kalonji)
• 1 medium onion, finely chopped
• 2 medium tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 2 green chilies, slit
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 tablespoon coriander powder
• 1 teaspoon garam masala
• 1 tablespoon amchur (dry mango powder) or lemon juice
• Salt to taste
• Fresh coriander leaves for garnish
• 100 ml water (as needed)

Equipment

• Non-stick frying pan or kadai
• Spatula or wooden spoon
• Knife and chopping board
• Blender or hand blender (optional, for tomato puree)
• Measuring spoons
• Mixing bowl

Instructions

1. Prepare the paneer: Cut the paneer into medium-sized cubes and set aside. If you prefer, lightly fry the paneer cubes in a tablespoon of oil until golden and set them aside on paper towels to drain excess oil.
2. Toast the pickling spices: Heat 2 tablespoons of oil in a non-stick pan over medium heat. When hot, add mustard seeds, fennel seeds, fenugreek seeds, and nigella seeds. Let them splutter and release their aroma, about 30 seconds.
3. Sauté onions and aromatics: Add the finely chopped onions to the pan. Cook until they turn golden brown, about 5-6 minutes. Then add the ginger-garlic paste and green chilies, sautéing for another 2 minutes until raw smell disappears.
4. Add spices and tomato puree: Stir in turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for 1 minute. Add the pureed tomatoes and cook until the oil starts to separate from the masala, roughly 7-8 minutes on medium heat.
5. Add water and simmer: Pour in about 100 ml of water to adjust the consistency of the curry. Stir well and let it simmer for 3-4 minutes to blend the flavors.
6. Add paneer and amchur: Gently add the paneer cubes to the curry. Sprinkle the amchur powder (or add lemon juice) and garam masala. Mix carefully to coat the paneer without breaking the cubes. Simmer for another 3-5 minutes so the paneer absorbs the flavors.
7. Final touches: Taste and adjust salt or spice as needed. Garnish with freshly chopped coriander leaves. Turn off the heat and cover for a couple of minutes before serving.

Tips & Variations

Use mustard oil for an authentic achari flavor, but if unavailable, vegetable or sunflower oil can be substituted.

To make this dish vegan, substitute paneer with firm tofu and skip the ghee if used.

Adjust the green chilies and red chili powder according to your preferred spice level.

If you want a creamier texture, add a splash of fresh cream or coconut milk just before finishing.

Try roasting the spices a bit more for a deeper flavor, but be careful not to burn them as they can turn bitter.

Nutrition Facts

Serving Suggestions

Achari Paneer is best enjoyed hot with Indian breads like naan, roti, or paratha. It also pairs wonderfully with steamed basmati rice or jeera rice to balance the tangy and spicy flavors.

For a complete meal, consider serving it alongside a cooling cucumber raita or a simple dal. You can also complement this dish with a light salad or some pickled onions to enhance the overall dining experience.

If you enjoy exploring Indian vegetarian dishes, you might also love our Bok Choy Recipe Indian or try your hand at a wholesome Bread Machine Yeast Free Recipes for the perfect homemade bread to pair with your meals.

Conclusion

Achari Paneer brings a burst of traditional Indian flavors that are both rich and complex, yet simple enough to prepare on any day. The marriage of tangy pickling spices with creamy paneer creates a dish that is not only satisfying but also a feast for the senses.

This recipe is a fantastic way to introduce your family or guests to the diverse palate of Indian cuisine.

Whether you’re cooking for a festive occasion or a cozy dinner at home, Achari Paneer promises to be a crowd-pleaser. Its quick preparation time and easily accessible ingredients make it a practical yet impressive dish.

We hope you enjoy making and sharing this delightful recipe as much as we do!

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