Achari Paneer Recipe


  • 1/8 Tsp Mustard Seeds
  • ¼ Tsp Fennel, crushed
  • 1/8 Tsp Carom seeds
  • ¼ Tsp Cumin seeds
  • 1/4 Tsp Onion Seeds (Kalongi)
  • 2 Nos Red chilli whole
  • 100 gms Onion paste
  • 1 Tbsp Ginger garlic paste
  • 2 Tsp Gram flour
  • 2 tsp Red chilli powder
  • ¼ Tsp Turmeric powder
  • 1 Tsp Coriander powder
  • 100 gms Yoghurt, beaten
  • 1 Tbsp Pickle paste
  • 1/8 Tsp Fenugreek seeds, crushed
  • Salt to taste
  • 1 pinch Garam Masala
  • 2 Nos. Green chillies, sliced
  • 1 Tbsp Coriander leaves
  • Garnish
  • 5 gms Ginger juliennes
  • 1 Coriander sprig


  1. Dry roast the pickling spices- Mustard Seeds, Fennel, Carom seeds, Cumin seeds, Onion Seeds (Kalongi),fenugreek seeds for a minute and coarsely ground them. Keep aside.
  2. Heat mustard oil in a wok and bring it to a smoking point. Reduce heat and add asafoetida, red chilli whole and the grounded pickling spices.
  3. When they crackle add onion paste and sauté till light brown in colour. Add gram flour and cook for few seconds and dry spices-turmeric, red chilli powder, black salt and salt.
  4. Add yoghurt and cook for 10-15 minutes. Add pickle paste and paneer cubes, mix and add some water. Cover and cook for 2 minutes.
  5. Finish with chopped coriander and little garam masala and give a final mix.
  6. Remove in a bowl and serve hot garnished with ginger juliennes and coriander sprig.