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Achari paneer masala

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For the Achari masala:
2 tsp split yellow mustard (rai ka kuria) or 1.5 tsp whole mustard seeds
2 tsp fennel seeds/saunf
1/2 tsp nigella seeds/kalonji
1/4 tsp fenugreek seeds/methi
3-4 dry red chilies, deseeded and broken into small pieces
For the gravy:
1 cup very finely chopped onions
1/2 cup finely chopped tomatoes
10-12 cloves clove of crushed garlic
2 finely chopped green chilies
1 tsp tamarind paste
1 dry red chilies
1 tbsp achari masala
1 tbsp garam masala
1 tbsp oil
salt as per taste
For the paneer tikkas:
250-300 grams paneer/cottage cheese, sliced into cubes or squares
1 medium capsicum/bell pepper (red or green or yellow), diced
1 medium onion, halved and the layers separated
1 medium medium tomato, diced (optional)
2 cups full fat hung curd
2-3 tbsp corn starch (corn flour)
4-5 garlic cloves + 1 piece ginger,
1 tsp dry mango powder
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp red chili powder
1/2 tsp crushed kasuri methi
a pinch of hing
1 tsp mustard oil, preferred or any vegetable oil
Salt as per taste

Achari paneer masala

  • 45-60 minutes
  • Serves 2
  • Medium


Achari paneer masala is one of the most rustic and charming paneer recipe which has incredible flavors with a nice amalgamation of spices. It will bring alive all the taste of pickles and will surely tantalize your taste buds. The flavors of this achari or pickled paneer tikkas will appeal to developing and developed tastes alike. The roasted spices used to make this version spreads a beautiful aroma. This recipe has been appreciated by my folks and it’s a big hit. Do try this recipe if you want to trigger your taste buds.

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For the achari masala-

Grind all the dry spices of achari masala to a slight semi fine texture and it keep aside.


Marinating the veggies:

Take hung curd in a bowl and whisk till smooth.
Now add red chili powder, corn flour, ginger-garlic paste, hing, coriander powder, red chili powder, dry mango powder, crushed dry kasuri methi, salt and mustard oil. Add about 2 tbsp of dry achari masala in the marinade.
Mix all the above ingredients till it is well combined and add the bell peppers, onions and paneer cubes.
Gently mix the paneer cubes and veggies till they are evenly coated with the achari marinade.
Cover and refrigerate for about an hour


For the gravy:

Heat a nonstick pan and add oil.
Add onions and garlic once the oil is hot.
Sauté onions and garlic till they sweat.
Now add the tomatoes, green chili, and the red chili.
You can add a little water at this stage.
Sauté well till the mixture is combined properly and the oil is separated.
Now add all the masalas, tamarind paste and salt.
Let it cook for 5 minutes till everything is incorporated properly.
Keep the gravy aside.


For making the tikkas:

Remove the veggies from the refrigerator.
Heat oil on a nonstick pan and once it is hot add the veggies and paneer in small batches and cook till they are crisp and brown.
Complete this step with all the batches and keep it aside in a plate.


The final step:

Heat the gravy for another 2 minutes and add all the crisp vegetables and paneer in that gravy.
Mix well and very carefully as not to break the paneer pieces.
Let it simmer for 4-5 minutes on slow flame till all the flavors are combined with the paneer.
Serve this delectable dish with hot parathas, naans, rotis or jeera rice and raita.
It has some amazing flavors which will leave your taste buds asking for more.

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