Achari Paneer

Appetizers, Gluten Free, Paneer (Indian Cheese), Snacks

Achari Paneer

Achari Paneer is flavorful, healthy and high in protein.  Paneer is an Indian cheese, also known as chenna.  Achari paneer is very versatile and can be served as an appetizer or as an accompaniment to a main course.
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Print Recipe
Course Appetizer
Cuisine Indian
Servings 8 people

Ingredients
  

  • 14oz paneer cut in ½ inch cubes (paneer you can find in Indian grocery store)
  • 1 tbsp salt
  • 1/8 tbsp turmeric (haldi)
  • 1/4 cup  yogurt (dahi)
  • 2 tbsp olive oil
  • 4 whole red chilies Sabut lal mirch)
  • Pinch of asafetida (hing)
  • 1/4 tbsp nigella (onion seeds or kalonji)
  • 1 tbsp coriander seeds (dhania)
  • 1/4  tbsp fenugreek seeds (mathi)
  • 1/2  tbsp black pepper
  • 1/2 tbsp fennel seeds (saunf)
  • 1 ½ cup baby spinach leaves (palak)

Instructions
 

  • Mix paneer, yogurt, turmeric and salt. Set aside.
  • In a frying pan over medium heat, dry roast nigella, coriander seeds, fenugreek seeds, fennel seeds, and black pepper for 1-2 minutes. Seeds will become darker in color and give off a beautiful aroma.
  • Crush the roasted seeds using a mortar or rolling pin.  Set aside.
  • Add oil to the same pan, at low-medium heat.  Roast red chilies till they turn a darker color.  Remove from pan and break each one into 2-3 pieces.
  • Increase to medium heat; add asafetida, followed by paneer mixture.   Stir fry for 3-4 minutes until most of the moisture has evaporated.  Do not overcook the paneer as it will become dry.The yogurt should coat the paneer nicely so it remains moist. Turn off the heat.
  • Add all the dry spices and mix well.
  • Serve warm achari paneer over a bed of spinach leaves.

Notes

Tips
Achari paneer can be made in advance and refrigerated up to a week.   However, it tastes best when served warm.
Keyword Achari Paneer
Tried this recipe?Let us know how it was!

What is Achari Paneer ?

Paneer Achari isn’t quite an appetizer or snack, but it can definitely be enjoyed in those settings! It’s a delicious vegetarian dish originating in North India. The star is paneer, a soft Indian cheese, cooked in a creamy, flavorful gravy.

The “Achari” part comes from the pickling spices used in the recipe, giving it a tangy and slightly spicy kick. It’s often enjoyed with rice or naan, a type of leavened flatbread.

While the exact origin is unknown, achari paneer tikka recipe is believed to have emerged in North India, particularly in the regions of Punjab and Delhi. Its popularity has spread throughout the country and even internationally, capturing hearts (and taste buds) with its delightful combination of textures and flavors.

So, while not technically an appetizer, Achari Paneer is a crowd-pleasing dish that’s perfect for sharing with friends and family. Plus, it’s naturally gluten-free thanks to the paneer, making it a great option for those with dietary restrictions.

How to make Achari Paneer ?

To make achari paneer masala, first, mix paneer (Indian cheese), yogurt, turmeric, and salt together and set it aside. In a pan over medium heat, dry roast nigella, coriander seeds, fenugreek seeds, fennel seeds, and black pepper for 1-2 minutes until they darken and release a nice smell. Crush these roasted seeds using a mortar or rolling pin and keep them aside.

In the same pan, add oil over low-medium heat and roast red chilies until they darken. Remove them from the pan and break each chili into 2-3 pieces. Increase the heat to medium, add asafetida, then pour in the paneer mixture. Stir-fry for 3-4 minutes until most of the moisture evaporates, being careful not to overcook the paneer.

Now, turn off the heat and add the crushed spices, mixing everything well. The paneer needs to be nicely coated with the yogurt to keep it moist. Serve the warm achari paneer tikka over a bed of spinach leaves for a delicious and flavorful dish. Enjoy!

Other Paneer Variants

Diving into Manjula’s Kitchen, a treasure trove of Indian recipes, we can discover a delectable world of paneer dishes! Here are 5 enticing paneer variations that will tantalize your taste buds:

Butter Paneer: This classic dish features paneer cubes deep-fried to a golden crisp. Manjula’s recipe guides you through creating a rich and creamy tomato gravy infused with aromatic spices like coriander, turmeric, and red chili powder. The addition of whipped yogurt adds a touch of tang, perfectly complementing the melt-in-your-mouth paneer.

Paneer Tikka Masala: This vibrant dish takes inspiration from the tandoor oven. Here, marinated paneer pieces are pan-fried until slightly browned, then bathed in a luxurious gravy. The gravy boasts a symphony of flavors – the sweetness of tomatoes, the warmth of red chili powder, and a hint of smokiness. A touch of cornstarch lends a delightful silky texture, making it an ideal main course with rice or naan.

Paneer Methi (Methi Malai Paneer): This comfort food features paneer simmered in a creamy and flavorful fenugreek sauce. Manjula’s recipe uses dried fenugreek leaves (kasoori methi) to impart a unique, slightly bitter taste that beautifully complements the creamy cashew and tomato base. The addition of milk further enhances the smooth texture, making it a perfect dip for roti or a comforting side dish.

Paneer Tomato Curry: This vibrant curry showcases the beauty of simplicity. Fresh tomatoes are blended into a smooth puree, then cooked with aromatic spices like cumin and coriander. Chunks of paneer are added to the gravy, allowing them to soak up all the delicious flavors. Bell peppers add a touch of sweetness and crunch, making this a wholesome and satisfying meal.

Palak Paneer: This vibrant green curry is a nutritional powerhouse. Fresh spinach forms the base of the gravy, providing a rich source of iron and vitamins. Manjula’s recipe guides you through incorporating spices like ginger, garlic, and garam masala, creating a flavorful and aromatic sauce. Paneer cubes nestled in this emerald green gravy make for a visually stunning and incredibly delicious dish.

FAQs Frequently Asked Question for Achari Paneer

Is Achari Paneer Spicy?

Achari paneer can range from mild to spicy, depending on the recipe. The “achari masala” itself has a kick, but the level of heat can be adjusted by controlling the amount of red chili powder used.

What Does Achari Paneer Taste Like?

The dominant flavors are tangy and savory, thanks to the pickling spices. You’ll also experience hints of spice, creaminess (often from yogurt or cashews), and the mild flavor of paneer itself.

Is Achari Paneer Vegetarian?

Yes, achari paneer is traditionally a vegetarian dish. Paneer is made from milk and the masala typically uses vegetarian ingredients.

Is Achari Paneer Vegan?

Not always. Some recipes incorporate yogurt or cream in the gravy. You can find vegan versions that use plant-based yogurt alternatives or coconut milk for creaminess.


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57 thoughts on “Achari Paneer”

  9. Hi,

    With the recipes, could you also add the calorie count ?

    I am watching my weight, but sometimes, I do like to indulge , but would rather not overdo calories.

    Sonal

  12. I made this today for the first time for a get-together in our apartment and it turned out very tasty and it was so easy and quick to make. Thanks a lot for sharing 🙂

  22. Love your recipes maam! For this dish can I simply use “Panchforan”…the only extra bit panchforan mixture is cumin seeds.? Roasted Zeera will only add to the dish.

    regards,

    1. Hi Dona,
      This type of panner is called Cottage paneer. You can get this from any supermarket. Halumi cheese is the next matching cheese here.
      The one you are mentioning is I guess called Ricotta cheese.
      I hope this will help.
      Cheers

    2. Hey Dona,

      If you can’t find paneer in any superstore. Get the grilling cheese. Halumi cheese is the next option after grilling cheese for the paneer (cottage cheese) as Hamumi is too salty in taste. Paneer and grilling cheese are almost same in taste apart of paneer is bit softer and sweeter in taste than grilling cheese.

      Good luck.

  30. I do not eat dairy. But this dish looks interesting with unique spices from your vegetable recipes. May I make this with cubes of tofu instead of paneer? Thank you!

    1. Hello, first he must stop eating chillies, any hot spices will irritate his stomach. Has he not been prescribed with Omeprazol? – it’s an excellent medication that will help to heal the ulcers. Manjula’s recipes are great because they don’t have onions which can irritate the stomach, just don’t put chilli, cayenne or paprika in his food (Manjula’s food tastes great without it). I can’t eat hot spices because of my stomach and I am enjoying her recipes just as much. Good luck to your father and I trust he will make a rapid recovery.

  37. hi manju! thanks for such great recipes. I am a westerner i want to know if Fennel seeds are anis seeds? Or what is its english and finish languages name then? thanks regards from Finland

    1. Fennel and anise seeds are very similar in that they both have a licorice type of taste. You could probably use anise seeds in place of fennel if that’s what is available to you. If you use anise, make sure it’s the anise seeds and not “star anise” which actually looks like a star. The seeds and the star anise are not the same.

      Fennel and Anise are the English words.

      “Saunf” is the Hindi word for fennel.

  39. Hello Aunty..
    Thanks for all the wonderful recipes…
    i love cooking n thanks to u do a pretty good job.
    I would however love to make different types of pickles. i tried few times but dint come out that well. can u please post some of them.
    thanks again

  41. Bhabhi,

    I tried the paneer but the masala was not tasty do you use different masala for different curries or just the same masala for all your curries please show me how to mix all the masala’s looking forwars to your reply

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