Delicious Achari Paneer Recipe: A Flavorful Delight

Discover the Unique Taste of Achari Paneer

Achari Paneer is distinguished by its special blend of spices, which elevates it beyond typical paneer dishes. The enticing fragrance of fennel, fenugreek, and nigella seeds is truly captivating. This dish is ideal for entertaining guests or preparing a special meal on a Sunday.

Ingredients Needed for Achari Paneer
To prepare this dish, you will require two sets of ingredients: a unique Achari spice mix and the components for the gravy.

Achari Spice Mix:
Fennel seeds: 1 teaspoon
Mustard seeds: ½ teaspoon
Fenugreek seeds: ¼ teaspoon
Nigella seeds: ¼ teaspoon
Cumin seeds: ½ teaspoon
Whole dry red chilies: 2
For the gravy and paneer:
Paneer: 250 grams (cut into cubes)
Mustard oil: 2-3 tablespoons (for an authentic taste, use mustard oil instead of refined oil)
Onions: 2 (finely chopped)
Ginger-garlic paste: 1 tablespoon
Tomato puree: from 2 tomatoes
Yogurt: ½ cup (whipped)
Turmeric powder: ½ teaspoon
Kashmiri red chili powder: 1 teaspoon (for color)
Salt: to taste
Fresh coriander leaves: for garnish
Dried fenugreek leaves (Kasuri Methi): 1 teaspoon

Steps to Prepare Achari Paneer
Begin by gently heating a pan and adding all the ingredients for the Achari spice mix (fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, cumin seeds, and dry chilies). Roast these on low heat for 1-2 minutes until a pleasant aroma emerges. Once cooled, grind the mixture coarsely; this spice blend is essential for the dish.

Next, heat mustard oil in a pan until it begins to smoke (this helps eliminate the raw flavor of the oil). Lower the heat and add the finely chopped onions, sautéing them until they turn golden brown. Then, incorporate the ginger-garlic paste and cook for an additional minute.

Add the tomato puree to the pan, along with turmeric powder, red chili powder, and salt. Cook until the oil separates from the mixture. Now, introduce the prepared "achari masala" from the previous step.

Reduce the heat to low and add the beaten yogurt, stirring continuously to prevent curdling. Allow it to cook for 2-3 minutes.

Now, add the paneer cubes to the gravy. If the gravy appears too thick, add half a cup of hot water. Sprinkle crushed fenugreek leaves (kasuri methi) on top. Cover and simmer on low heat for 2-3 minutes, allowing the paneer to absorb the spice flavors.

Finally, turn off the heat and garnish with fresh coriander leaves. Your hot and flavorful Dhaba-style Achari Paneer is now ready to be served with butter naan, lachha paratha, or jeera rice.

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