Achaari Paneer, which means "pickled Paneer" in German, is a delicious North Indian dish where soft paneer pieces are served in a creamy masala sauce, accented with spices and tangy yogurt.
Achaar is a term in Hindi and some regional languages that means "Indian pickles." Achaari dishes are prepared with the same spices used for Indian pickles. Hence the name Achaari.
This simple dish consists of paneer, onions, yogurt, and lots of spices. The preparation is quick and the dish is ready in no time. Since neither cashews nor cream are used, it is also on the lighter side at home.
Paneer is the most commonly consumed source of protein for vegetarians in India. Due to its mild flavor and ability to absorb any taste, it has become the most popular ingredient in Indian cuisine.
For an authentic taste, I recommend using mustard oil, as it enhances the flavor and gives the dish the perfect desired aroma. Adding chickpea flour (besan) helps prevent the yogurt from curdling.
The bold flavor of the pickle spices is pronounced without being overwhelming, and the acidity of the fresh yogurt perfectly complements the spices.
This tasty paneer dish goes well with plain basmati rice, chapati or paratha.
This Achaari Paneer recipe is so easy and quick to prepare that you can easily add it to your daily meal list.
Ingredients for 4 people
- 400 g Paneer, cut into 2cm cubes
- 2 tsp mustard oil
- 2 tsp fennel seeds
- ½ tsp mustard seeds
- ½ tsp fenugreek seeds
- 1 tsp black cumin seeds (Kalonji)
- 1 tsp cumin seeds
- 1 tsp asafoetida
- 1 large red onion (approx. 160g), thinly sliced
- 1 tsp turmeric
- 1 tsp Kashmiri chili powder
- 1 tsp black salt (Kala Namak), if not available, you can use regular salt
- 1 ½ cups yogurt
- 2 tsp chickpea flour (Besan), if not available, you can use regular flour
- 4 tbsp chopped coriander leaves
- Salt to taste
Instructions
Mix fennel seeds, mustard seeds, fenugreek seeds, black cumin seeds, cumin seeds, and asafoetida in a small bowl.
Heat the oil in a large pan over high heat, add the spice mixture and let it infuse in the oil for 1 minute. As soon as the seeds begin to pop, reduce the heat to medium.
Add the onions, stir, and cook for 2 minutes until they become soft and translucent.
Paneer, turmeric, chili powder and black salt into the pan and roast over medium heat for 2 minutes, stirring occasionally.
Add yogurt, sprinkle chickpea flour over it and stir well. Let it simmer for 2 minutes, stirring occasionally.
Remove the pan from the stove, sprinkle with fresh coriander and season with salt to taste.
Tips
- If you are using frozen paneer cubes, soak them in hot water for 10 minutes before use to soften them.
- Do not increase the amount of fenugreek seeds or mustard seeds, as they can make the dish bitter.
- As a variation, you can also use boiled potatoes instead of paneer.
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