Achari Paneer Masala is a mouthwatering, finger licking spicy Paneer Curry with a tangy flavor and great taste. It is a traditional cuisine of the Punjab Region which goes very well with the traditional Indian Flat breads like Roti, Naan, Chappati etc. It goes well with Jeera rice and Pulao also. It requires ingredients that are required for the traditional Punjabi Pickles and also the homemade Pickle masala. That’s why the name achari paneer 🙂
For the main Masala:
Mustard Seeds – ½ tsp
Cumin Seeds- ½ tsp
Kalonji (Karun Jeeragam) – 1/8 tsp
Fenugreek seeds – 15 to 20 grains
Fennel Seeds (Saunf) – ¼ tsp
Red Chilli Powder – 1 tsp
Coriander Seed Powder – 1 tsp
Turmeric Powder – 1/8 tsp
Oil – 1 tbsp
Onion -2 (sliced)
Capsicum – 1 (chopped)
Ginger – 1 inch long piece
Garlic – 4 pods
Salt – ½ tsp
Mango or any pickle Masala – 2 tbsp (Homemade preferred)
Mango Pieces from Mango pickle – 1 tsp
Oil – 2 tbsp
Saunf (Fennel Seeds) – ½ tsp
Tomato Puree – ½ cup
Fresh Yogurt – 3 tbsp (whisked smooth)
Sugar – ½ tsp
Salt – to suit taste
Kasoori Methi (Dried Fenugreek Leaves) – 1 tsp
Dried Dill Leaves (Shepu / Suva Bhaji) – 1 tsp
Cottage Cheese (Paneer) – 250 Gms (cut into cubes)
Coriander Leaves for garnishing
Dry roast the Mustard Seeds, Fenugreek Seeds, Cumin Seeds and Fennel Seeds in low flame till the color changes lightly.
Allow them to cool. Add Chilli Powder, Coriander Seed Powder and Turmeric Powder.
Grind them all together to a powder and keep aside.
Heat a tbsp of Oil and sauté the sliced Onion in low to medium flame till the Onion becomes light brown.
Add the chopped Capsicum and sauté for a couple of minutes in low flame. Allow them to cool.
Grind these ingredients along with the powder we made initially without adding any water. Add the Ginger, Garlic, Salt and pickle masala.
Grind everything together. Add required water, if required, to make it a fine paste.
Heat 2 tbsp of Oil in a pan. Add ½ tsp of Fennel seeds and allow them to crackle.
Add the ground paste and cook in low flame till the gravy become thick. Stir in between while cooking.
Add the Tomato Puree and cook for 4 to 5 minutes.
Add Sugar and required Salt. Crush the Dill Leaves and Kasoori Methi with hands and add to the above.
Add the smoothened Curd. Mix well.
Add water as required. Taste and adjust the spices to suit taste. Boil for a couple of minutes.
Add the Paneer Cubes.
Mix gently without breaking the Paneer. Cover and simmer for 3 to 4 minutes in low to medium flame.
Transfer to a serving bowl and garnish with Coriander Leaves.
Do not increase the quantity of Kalonji or Methi Seeds than what is given. Otherwise, the gravy may become bitter.