Today we will be covering one of our favorit go to dishes which is the achari paneer recipe. This achari paneer masala recipe is full of robust flavors and gets you a good feel of amazing flavors in a creamy smooth base.
This dish in some places is also known as achari paneer tikka however you do not need to get confused as theses achari paneer recipes pretty much point to the same dish.
This dish is completely vegetarian friendly and is best eaten with some hot fresh naan. We made this recipe without any onions or garlic and we want to let you know that this recipe is safe for vegetarians.
Many achari paneer recipes focus on a few key components however putting together these ingredients and getting thes best taste is what is difficult. However we did the guess work for you and came up with a great flavorful and super tasty achari paneer recipe.
Let’s Get Started!
Ingredients/Shopping list- Achari Paneer Recipe
- 1 teaspoon
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon nigella seeds
- 1/4 teaspoon fenugreek seeds
- 250 grams paneer chopped u up
- 1 cup whole milk curd or yogurt
- 1.5 teaspoon green chili paste
- 2 dry red chillies
- A pinch of Asafetida (hing)
- 1 medium tomato
- 10 to 12 cashews
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon cumin powder
- 2 teaspoon mango pickle masala
- 1 tablespoon besan
- 1/2 teaspoon kasuri methi
- 3 tablespoon low fat cream
- 2 tablespoon sunflower oil
- 1 tablespoon chopped coriander leaves
- 1 teaspoon chopped mint leaves
- salt to taste
The first thing we want to do in the achari paneer recipe is to grab a pan and add to it the fennel seeds, cumin seeds, nigella seeds, mustard seeds, and fenu greek seeds. Heat all these up on a low flame and roast the spices until you get a nice aroma from all the spices. Do not over cook till they are brown.
Once the spices have given of the fragrance remove the spices and let them cool down. After they have cooled grab a Spice Grinder and grind it all into a semi fine powder. This will be our achari masala powder.
Now in the same grinder we will add to it the cashews and grind them into a very fine smooth powder.
Grab a separate bowl and to it add the yogurt and whisk this up till it is nice and smooth.
In a separate pan add the sunflower oil and heat it up on a low flame, then add to this 2 dry red chilies and a nice pinch of Asefetida or hing. Mix and saute this for a few seconds until the red chilies have a change in color.
Into this pan then you will add the ginger-green chili paste and stir and saute for a few seconds.
Next add about 1./3 cup of the chopped tomatoes or the medium tomato finely chopped into small pieces. Stir and then add the red chili powder, coriander powder, cumin powder, and turmeric powder. You want to stir this very well until the tomatoes become pulpy soft and cooked. Then add the cashew powder we grinded earlier and let this mixture saute on a medium low heat for about 3 minutes.
Next we will add most of the achari powder we mixed earlier however save aside about one teaspoon of the masala for later. Stir this masala into the mixture very well.
Add into this 1 tablespoon of besan and let it mix in and incorporate with the rest of ingredients and then add the curd or yogurt. As soon as the curd or yogurt is added we will have to beat and stir the ingredients fast and well. Make sure everything mixes in well then add a pinch of salt to taste.
Let this mixture simmer on low flame for about three minutes then add the 250 grams of chopped paneer cubes. Cook this for about 2 minutes then add to the mixture the fresh cream and crushed kasuri methi.
Turn the stove of and then add the chopped coriander leaves and chopped mint.
Now it is ready to serve! Sprinkle some of the achari masala we reserved earlier on top for garnish and serve with fresh nan, rotie, or rice. Enjoy!
Have you tried this achari paneer masala recipe? Let us know below in the comments!