Recipe- Spicy Achari Paneer That Tastes Like Heaven

If you’re someone who enjoys tangy, sweet & sour dishes and Indian flavors – this recipe is for you because it combines the awesomeness of both! This spicy Achari paneer wins people over with the soft texture of the paneer and the flavors of achar or pickle that it recreates using just a few whole spices!

This spicy achari paneer is seriously the bomb for anyone who likes anything achari or pickled! You will never believe how easy it is to recreate the flavours of achar in a dish like this. It might sound really complicated but it’s insanely easy to do and tastes like heaven!

This is my mum’s recipe. She’s a phenomenal cook and this achari paneer is pure genius. I’ve seen tons of recipes online for achari paneer which have a loooong list of ingredients so this one really takes the cake for being easy and authentic in spite of the limited spices. Just a few whole spices is all you need and the flavor just comes naturally, because like I said before – it’s genius and is worth drooling over.

Ingredients

2 tablespoons Olive Oil
2 Chilies Whole Dry Red
1/2 teaspoon Kalonji Nigella seeds
1/4 teaspoon Methi Fenugreek Seeds
3/4 teaspoon Saunf Fennel Seeds
1 teaspoon Jeera Cumin Seeds
1/2 teaspoon Mustard Seeds
1 tablespoon Ginger Garlic Paste
2 Onions cubed
3/4 cup Tomato Puree Fresh
1/2 teaspoon Turmeric Haldi Powder
1/2 teaspoon Chili Powder Red
1 Green Chili slit lengthwise
1 Green Capsicum cubed
1 Tomato deseeded and cubed
250 grams Paneer Cottage Cheese, cubed
Salt to taste

Ingredients

2 tablespoons Olive Oil
2 Chilies Whole Dry Red
1/2 teaspoon Kalonji Nigella seeds
1/4 teaspoon Methi Fenugreek Seeds
3/4 teaspoon Saunf Fennel Seeds
1 teaspoon Jeera Cumin Seeds
1/2 teaspoon Mustard Seeds
1 tablespoon Ginger Garlic Paste
2 Onions cubed
3/4 cup Tomato Puree Fresh
1/2 teaspoon Turmeric Haldi Powder
1/2 teaspoon Chili Powder Red
1 Green Chili slit lengthwise
1 Green Capsicum cubed
1 Tomato deseeded and cubed
250 grams Paneer Cottage Cheese, cubed
Salt to taste

Method

* Heat oil in a pan or kadhai, and add whole red chillies, methi, saunf, jeera, hing and mustard seeds.

* Once the seeds start crackling add ginger garlic paste and onions.

* Stir fry the onions on high heat for two minutes and add the tomato puree, turmeric powder, red chili powder, salt and slit green chili .

* Cook till the puree starts leaving oil on the sides (takes about 8-10 minutes) and add capsicum, tomato and paneer. Add a little water if necessary.

* Cover and cook for five minutes till the capsicum and tomato softens a bit. Serve hot with steamed rice and parathas (flatbread).