• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Spice Up The Curry
  • Home
  • About
  • Recipes
    • By Category
    • By Ingredients
    • Festivals
    • Collections
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Ingredients
  • Festivals
  • Collections
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Curries » Paneer Gravies

    Achari Paneer

    Published: May 10, 2018 · Last Modified: Aug 21, 2022 by Kanan Patel / 8 Comments

    Jump to Recipe Pin Recipe

    Achari Paneer Recipe - Here achar (or achaar) is the Hindi term meaning pickle. As the name says, the gravy is made from pickling spices which are usually used in making typical Indian pickle.

    Achari paneer served in serving kadai with mat underneath and onion rings, rice in the back.

    Here pickling spices are dry roasted and ground into powder form. Among all the pickling spices, carefully measure and add fenugreek seeds and mustard seeds. If you increase the quantity by mistake, the gravy will taste bitter.

    As you may aware that Indian pickle (achaar) has sour taste. So to imitate this taste, we are using fresh yogurt (curd or dahi) here. This gives mild sour taste to the gravy.

    Addition of yogurt and heavy cream both makes the gravy creamy.

    The overall taste and flavor of this achari paneer masala gravy is very different and unique compared to typical North Indian paneer gravies like paneer butter masala, kadai paneer, matar paneer, paneer makhani where onion tomato is used for making gravy.

    Check out more paneer recipes
    Palak paneer // Paneer pulao // Paneer bhurji // Paneer sandwich  // Paneer manchurian dry

    Step By Step Photo Instructions:

    1) First take all the achari masala powder spices (fenugreek seeds, mustard seeds, kalonji, fennel seeds, cumin seeds) in a pan and turn the heat on medium low.

    2) Dry roast them with stirring constantly for few minutes or till you get the nice aroma of cumin and fennel seeds. Also mustard seeds might starts to get splutter.

    Collage of 2 images showing rosting achari spices.

    3) Then remove it to a bowl and let it cool down slightly.

    4) Make powder using spice grinder or in mixi. Keep it aside.

    Collage of 2 images showing roasted spices in a bowl and ground into powder.

    5) Heat the mustard oil in a pan on medium heat. Heat it till it gets smokey then turn off the stove and let it cool down. By doing this, pungent taste of mustard oil is mellowed down. After that again turn the heat back on medium heat. Once hot add onions and mix.

    6) Cook till onions get soft and light pink or translucent in color.

    Collage of 2 images showing adding and cooking onion.

    7) Now add ginger paste and garlic paste.

    8) Saute for 1 minute or till the raw smell of ginger garlic goes away.

    Collage of 2 images showing adding and cooking ginger, garlic and green chili.

    9) Now add salt, prepared pickle masala powder, red chili powder, turmeric powder, garam masala and amchur powder.

    10) Mix and saute for 30 seconds. This time lower the heat, so spices do not get burnt.

    Collage of 2 images showing adding and mixing spice powders.

    11) Now add besan.

    12) Mix and saute for 1 minute with stirring constantly.

    Collage of 2 images showing adding and roasting besan.

    13) Now add whisked, smooth yogurt and immediately mix with spatula so it does not get curdled.

    14) Add water and add let it come to a simmer and then crank the heat back to medium and continue simmering for 4-5 minutes.

    Collage of 2 images showing adding and mixing yogurt.

    15) Add paneer.

    16) Gently mix and simmer for 1-2 minutes.

    Collage of 2 images showing adding paneer and simmering gravy.

    17) Add kasoori methi, mix.

    18) Also add heavy whipping cream.

    Collage of 2 images showing adding kasoori methi, garam masala and cream.

    19) Mix and cook for a minute.

    20) Lastly add chopped coriander leaves and serve.

    Collage of 2 images showing adding cilantro.

    As it sits the gravy will thicken more because we have added besan in the gravy. So if serving after some time or after few hours then keep the gravy slightly thinner by adding little more water. So at the time of serving gravy has right consistency.

    Serving suggestion: this achari paneer masala gravy goes well with tandoori roti, lachha paratha or plain paratha, naan or garlic naan. It can be served with simple basmati rice or jeera rice.

    Achari paneer served with onions and rice in the back.

    Did you try this achari paneer recipe? I’d love to hear about it! Leave a review in the comment section below.

    📋 Recipe Card

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Achari Paneer Recipe (Achari Paneer Masala Gravy with Pickling Spices)
    Print Pin Save Saved!

    Achari Paneer

    4.67 from 3 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Achari Paneer Recipe - soft paneer pieces are simmered in spicy, mild sour and pickle like taste gravy. 
    Author: Kanan
    Course: Main Course
    Cuisine: Indian
    Calories: 560kcal
    Servings 2
    Prep Time 10 minutes minutes
    Cook Time 15 minutes minutes
    Total Time 25 minutes minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    For Achari Masala Powder:

    • ⅛ teaspoon Fenugreek seeds (methi dana)
    • ½ teaspoon Mustard seeds
    • 1 teaspoon Kalonji (Onion seeds or Nigella seeds)
    • 1 teaspoon Fennel seeds
    • 1 teaspoon Cumin seeds

    For Gravy:

    • 7 oz or 200 grams Paneer cut into long strips or cubes
    • 2 tablespoons Mustard oil
    • ½ cup Red onion finely chopped
    • 2 teaspoons Ginger paste or freshly grated or crushed
    • 2 teaspoons Garlic paste or freshly grated
    • Salt to taste
    • 1 ½ teaspoons Red chili powder
    • ½ teaspoon Turmeric powder
    • ½ teaspoon Coriander powder
    • ¼ teaspoon Garam masala
    • ½ teaspoon Amchur powder (dried mango powder)
    • 1 ½ teaspoons Besan (gram flour)
    • ¾ cup Plain yogurt (curd or dahi) whisked till smooth
    • ¾ cup Water
    • ½ teaspoon Kasoori methi (Dried fenugreek leaves)
    • 2 tablespoons Heavy whipping cream or fresh cream or malai
    • 2 tablespoons Cilantro or coriander leaves
    Prevent your screen from going dark

    Instructions 

    Making Achari Masala Powder:

    • Take all the spices listed under masala powder in a pan.
    • Dry roast them with stirring constantly on medium heat till you get nice aroma of the spices.
    • Then remove it to a plate or bowl and let it cool down.
    • Once cooled, grind into powder using spice grinder.

    Making Gravy:

    • Heat the mustard oil till it is smoking and then cool it down. Once cooled again heat the oil on medium heat.
    • Once hot add onions and saute till soft and light pink in color.
    • Mix in ginger garlic paste and saute for a minute or till the raw smell goes away.
    • Then mix in salt, prepared spice powder and remaining mentioned spice powders (red chili powder, turmeric powder, garam masala, amchur powder). Saute for 30 seconds.
    • Lower the heat so spices do not burn and then add besan. Roast with stirring continuously for a minute.
    • Add whisked yogurt and mix right away to avoid curdling.
    • Also add water and let the mixture come to a boil.
    • Then crank the heat to medium and let it simmer for 4-5 minutes.
    • Now add paneer, kasoori methi and heavy cream. Mix gently and cook for 1-2 minutes.
    • Switch of the gas heat and garnish with chopped coriander leaves.

    Notes

    As achari paneer gravy sits it will thicken more because we have added besan in the gravy. So if serving after some time or after few hours then keep the gravy slightly thinner by adding little more water. So at the time of serving gravy has right consistency

    Nutrition

    Calories: 560kcal | Carbohydrates: 18.7g | Protein: 23.8g | Fat: 45.2g | Saturated Fat: 7.5g | Cholesterol: 34mg | Sodium: 1048mg | Potassium: 183mg | Fiber: 2.5g | Sugar: 6.6g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

    Similar Recipes

    • A bowl chole paneer garnished with cilantro.
      Chana Paneer (Chole Paneer)
    • Paneer lababdar in a steel serving wil with glass in the back.
      Paneer Lababdar
    • Paneer bhurji gravy in kadai serving bowl with raw grated paneer sprinkled on top.
      Paneer Bhurji Recipe (Gravy & Dry)
    • Palak paneer served in kadai with a garnish of cream and side of naan, onions.
      Palak Paneer (Restaurant Style)
    416 shares
    • Facebook68
    • WhatsApp

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. 2pots2cook

      May 15, 2018 at 6:10 am

      Beautiful dish ! Thank you so much !5 stars

      Reply
      • Kanan

        May 30, 2018 at 2:35 pm

        you're welcome

        Reply
    2. Nirav

      May 10, 2018 at 11:45 am

      very nice it looks, will try it out this weekend

      thanks,

      Reply
      • Kanan

        May 11, 2018 at 9:19 pm

        sure. Happy Cooking !!!

        Reply
    Newer Comments »

    Primary Sidebar

    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

    More about me →

    Indian Spice Box

    Indian Spice Box

    Top Recipes

    • A stack of eggless chocolate chip cookies with a glass of milk.
      Eggless Chocolate Chip Cookies
    • eggless brownies on parchment paper.
      World’s BEST Eggless Brownies
    • close up top view of shahi paneer in a serving wok on a wooden board
      Punjabi Shahi Paneer (Restaurant Style)
    • Taking a spoonful of chipotle sauce from a bowl with taco plate in the back.
      Chipotle Sauce
    • eggless banana muffins in a basket with parchment paper liner
      Eggless Banana Muffins
    • Frankie Recipe (Bombay Veg Frankie Roll)
      Frankie Recipe (Bombay Veg Frankie Roll)

    Footer

    ↑ back to top

    About

    • About Kanan
    • Privacy Policy
    • Disclosure
    • Accessibility Policy
    • Nutrition Disclaimer

    Let's Connect

    • Facebook
    • Pinterest
    • Instagram

    Resources

    • Conversion Chart
    • Glossary
    • Recipe Index
    • Contact

    As Featured In

    Spice Up The Curry Featured in sites

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Spice Up The Curry