Achari Paneer Masala

Learn how to make this easy Restaurant Style Achari Paneer Masala at home by following this step-by-step recipe that’s made with homemade Achari Masala Mix.

I am yet to come across someone who dislikes paneer! If you are wondering what is paneer, let me explain. It is an Indian fresh cheese that is very versatile to cook with, extremely delicious and very nourishing. It is very similar to Tofu and I feel paneer tastes so much better than tofu.

How is paneer made? It’s made by adding an acid like lemon juice or vinegar to hot milk which then separate the curds from the whey. The method is very similar to process of making ricotta cheese. The curds are then strained and pressed firm into a block to then be cut into cubes or any other desired shape. It doesn’t need to be aged and doesn’t need a culture, which means, you can use it immediately.

Unlike tofu, there is no need for the water to be drained out of it. Paneer today is easily available across the globe at many leading grocery stores. You need not just look for it in an Indian grocery store. But if you still are not able to find one, you can easily make it at home. The one main thing about paneer is that its great at absorbing the flavors of whatever spices and seasonings you’re using. The texture and flavor are so much better than that of tofu. Only thing is, paneer is more calorie dense than tofu. But I still prefer paneer over it.

I have been cooking with paneer since ages. I have used it in all its forms, be it grated, scrambles, cubes or blocks. I would say that you need not just make an Asian dish with it. Paneer being so versatile, it can be added in any Stir-Fry, pasta, rice dishes, flat-breads, salads, curries, used as stuffings, toppings or used even to make a burger patty or a burrito bowl. Sadly, paneer is not vegan as its made from milk. So vegans, kindly excuse me. Paneer (Indian cottage cheese) is a type of cheese that contains protein, fat and carbohydrates. The content of carbs is very low but both proteins and fat contents are almost equal and high. So its good to give paneer to growing kids. Paneer can also be used as pre-workout food because it has a good amount of calories. Nearly every Indian restaurant has an impressive lineup of paneer dishes on their menu and all of them are good. When in doubt on what to order, go with a paneer dish. Even when we dine out, there is always one paneer item on our table. Since KR and me both love it, we make sure to at least order one dish with it. While I have never gotten a chance to make paneer at home yet, no trip to the Indian grocery store is complete without it. It’s always on my list!

I came across this dish called Achari Paneer while browsing through Pinterest. It sounded interesting but then I forgot all about it until I saw it on the menu of an Indian restaurant in New York. We ordered it immediately as we wanted to taste it. For those wondering, ‘achari’ means pickle flavored. We fell in love with this dish when we had it with naan. KR instantly suggested that I should put this recipe up on the blog as it is something different from the other paneer based gravies we have had. I then began hunting for some recipe ideas to make Achari Paneer. I looked at a couple of recipes and then decided to make it my way. Since I wanted to make an authentic dish, I decided to make the pickle/achari masala from scratch. It is a super easy recipe but more about that on another post. I want to do a dedicated post for achari masala because it deserves that. That masala can be added to any dish that calls for Indian pickle flavor. I promise to share more Achari recipes on the blog in the coming weeks. I would like to give you at least a handful of recipes to make with this spice mix. That ways, it’s not just lying around in your pantry collecting dust and is put to good use. Paneer and this masala really blended well.

Achari Paneer Masala

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• Author: Priya Lakshminarayan
• Total Time: 40 minutes
• Yield: Serves 4
• Diet: Vegetarian, Omnivore

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Description

Spicy Indian paneer in a vibrant tomato-based sauce. Perfect with naan or roti!

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Ingredients

Units USM Scale 1x2x3x

• 9 oz (250 g) paneer
• 2 onions
• 6-7 cloves garlic
• 1 inch ginger
• 2 green chillies
• 1 cup (237 ml) yogurt
• 1 tbsp maida/all purpose flour
• 1 tbsp oil
• 2 tomatoes
• 2 tbsp achari masala
• 1 tsp turmeric powder
• 1 tsp chilly powder
• 1/2 tbsp cumin powder
• 1 tsp amchur powder
• 1 cup (237 ml) green peas
• 1 Bell Pepper
• 1 tbsp mango pickle
• 1 tbsp kasoori methi
• 1/2 tbsp lemon juice

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Instructions

1. Cut paneer into small to medium-sized cubes and set aside.
2. Make a paste of onion, green chilies, garlic, and ginger. Set aside.
3. Whisk yogurt and all-purpose flour together and set aside.
4. Heat oil in a pan. Once hot, add the ground paste and saute for 2 minutes.
5. Add chopped onion and saute until translucent.
6. Add chopped tomatoes and salt. Cook until tomatoes are soft and mushy.
7. Add the yogurt mixture and stir. Cook for 2 minutes.
8. Add achari masala, turmeric powder, amchur powder, chili powder, and cumin powder.
9. Cook the masala until the oil separates.
10. Add bell peppers and green peas. Saute for 2 minutes, or until the vegetables are cooked. Add a little water if desired.
11. Add the paneer cubes and mix to coat them in the masala.
12. Garnish with mango pickle masala, oil, kasoori methi, and lemon juice. Mix well.
13. Serve hot with roti, naan, or chapati and sliced onions.

Notes

• For a smoother sauce, blend the cooked tomatoes before adding the yogurt mixture.
• If you don’t have amchur powder, you can substitute with 1/2 teaspoon of lemon juice and 1/4 teaspoon of sugar.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stir-Frying
• Cuisine: Indian

Nutrition

• Serving Size: 1.5 cups
• Calories: 350
• Sugar: 5
• Sodium: 400
• Fat: 20
• Saturated Fat: 10
• Unsaturated Fat: 8
• Carbohydrates: 30
• Fiber: 4
• Protein: 20
• Cholesterol: 50

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