Achari Paneer – Tangy Spicy Paneer

Any kind of Indian meal can be paired with Achar since it can be put on literally anything and its bustling flavor makes any meal super tasty. Achar/pickel is a combination of sliced fruits and vegetables made with oil and spices.
In India, most families make pickles at home and there are so many versions of pickles. I in particular love mango spicy/sour pickle with any sabji. The chili pickle goes well with kadhi and sweet mango pickle with dal-rice. The combinations are endless !!!  The real amazing Achari flavor comes from its spices.

So today, I am taking the two most popular ingredients together in this one recipe, Paneer and Achar spices. Achari paneer has a slightly sour and tangy flavor, which is different then any other paneer versions. For this curry, I made my own Achari masala at home and I would recommend you to make your own Achari Masala as well, you would be amazed by its aroma and fresh tangy flavor.
Homemade masala always brings freshness and unique flavors to the recipe. You can make Achari Masala in bulk and store for a long time. So let’s prepare this super tasty and healthy dish!!

Achari Paneer Tikka Masala - Tangy Pickily Paneer

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Serves: 4 Prep Time: 15 Minute Cooking Time: 30 Minute 30 Minute

Nutrition facts: 800 calories 20 grams fat

Rating: 4.9/5

( 9 voted )

Ingredients

 

3/4tbsp. Coriander Seeds
1/2tsp. Fenugreek Seeds
1/2tsp. Mustard Seeds
1tsp. Cumin/Jeera Seeds
1tbsp. Fennel/Saunf Seeds
1 tbsp Kalonji Seeds/Black Cumin Seeds/Onion Seeds

250gm/ 1/2 lb Paneer /Indian Cottage cheese cut in cubes
1/2 cup of Tomato puree mixed with 1 tbsp. Tomato ketchup (you can make puree by using 2 medium  Tomatoes)
1 medium Onion chopped
1/2 cup Heavy Cream
1/4 cup of Cashew nuts
1/4 tsp. Turmeric Powder
1/4 tsp. Black Pepper powder
1 tsp. Garam Masala
Salt as needed (I used 1 tsp.)
Water as per gravy's consistency required

Instructions

1. Turn on the heat in medium flame, in a pan, add Coriander Seeds, Fenugreek Seeds, Mustard Seeds ,Cumin/Jeera Seeds, Fennel/Saunf Seeds and Kalonji Seeds/Black Cumin Seeds/Onion Seeds and dry roast them until golden brown.

 

2. Once all the pickle spices are golden brown and you start to get nice aroma, remove them onto a plate. Let it cool down completely. Grind all the spices very fine in a blender. Achari Masala is ready ! It is just so simple to make.

 

3. Make puree of cashew nut by using 1/8 cup of water in a blendr. We will use it in our Achari gravy. So, our grounded Achari masala and Cashew puree looks like the below picture.

 

4. Now in a pan, heat 1 tsp. oil and add chopped onion in to it, keep stirring it until onions are cooked (translucent).

 

 

5. Add turmeric powder and some salt with 1/8 cup of water in to it and sauté for a couple of mins on low flame.

 

6. Now, add the tomato puree with 1/8 cup of water and mix well. Let the gravy boil for 3-4 mins until you see oil begins to ooze out from the edges.

 

7. Add the cashew nut puree, we made earlier in side the pan with 1/8 cup of more water and mix it well .Let it cook for 3 minutes in medium low flame.

 

8. Now add the cut paneer cube inside the gravy and mix it .

 

9. Now finally add the ground pickling spices, Garam masala and salt. Let gravy cook for another 4-5 mins. You will see more oil begins to ooze out from the edges.

 

10.Add heavy cream into the gravy and stir it. Add more water if consistency is thicker than you want, let it cook for 5-6 minutes and then turn of the flame.

 

 

The yummy Tangy Achari version of teh Paneer is ready to serve with roti, naan, rice or pulao.

 

Notes

1-You can increase amount the pickle spice ingredients as per your taste . 2-Add red chili powder to elevate spice level even further.