ACHAARI PANEER
Ingredients
Achaari Masala:
Fennel Seeds – 2 tsp
Cumin Seeds – 1 tsp
Mustard Seeds – ½ tsp
Fenugreek Seeds – a few
Kashmiri Red Chili – 2
Salt – ½ tsp
Amchoor – 2 tsp
Black Salt – ½ tsp
For Paneer & Veggies:
Mustard Oil – 1 tbsp
Cumin Seeds – ½ tsp
Nigella Seeds – ¼ tsp
Garlic – 1 tbsp
Green Chili – 2
NANAK Paneer – 350 gms, cubed
Tomato, Bell Pepper, Onion – 1 each, diced
Salt, Turmeric, Kashmiri Chili Powder
Achaari Masala – a pinch
For Gravy:
Mustard Oil – 2 tbsp
Cumin, Nigella & Mustard Seeds – ¼ tsp each
Onions – 3, chopped
Ginger-Garlic-Green Chili Paste – 2 tbsp
Spices: Turmeric, Kashmiri Chili, Coriander Powder, Achaari Masala
Tomato Puree – ¼ cup
NANAK Yogurt – ¾ cup (whisked)
Fresh Cream – 2-3 tbsp
Ginger julienne, Kasuri Methi, Garam Masala
Cilantro – chopped
METHOD TO PREPARE
Dry roast whole spices and grind with powdered spices into a coarse achaari masala.
Sauté cumin, nigella, garlic, and green chili in mustard oil. Add paneer, tomato, onion, capsicum, turmeric, chili, and a pinch of achaari masala. Cook for 2–4 mins.
For the gravy, sauté seeds and onions in mustard oil until golden.
Add paste and cook till golden brown, then stir in powdered spices and a splash of water.
Add tomato puree and yogurt. Cook until the oil separates again.
Add water for the desired gravy consistency—keep it thick.
Mix in sautéed paneer & veggies, cream, kasuri methi, garam masala, and ginger juliennes. Adjust salt.
Top with fresh cilantro
💡 Pro Tip: Add a spoonful of mango pickle masala for extra achaari punch!
