To begin making the Achari Paneer Masala Recipe, firstly soak the cashews in hot water for about 15-20 minutes.

Dry roast the ingredients listed under masala which includes coriander seeds, fennel seeds, mustard seeds, methi seeds, Kashmiri dry red chillies, Kalonji, cumin seeds on low flame for about 5-10 minutes till the spices release their aroma.

Let them cool and grind to a powder using a mixer grinder.

Puree the green capsicum, cashews and tomatoes together and set aside.

Heat the mustard oil to its smoking point in a heavy bottomed pan. Add green chillies, asafoetida and saute for 10-15 seconds.

After 10 to 15 seconds, add in the chopped onions and cook till they turn slightly golden brown.

Once the onions are brown, add the powdered masalas and roast together for about 15 -20 seconds.

Spoon in the pureed tomato and capsicum and cook till the gravy thickens and the oil separates and starts floating on the sides. This will take about 5 to 7 minutes.

After 5 to 7 minutes, add the paneer and cook for just 2 minutes till the Achari Paneer Masala comes up to the temperature of the gravy. Once done, check the salt and seasonings and adjust according to taste.

Turn off the heat and transfer the Achari Paneer Masala to a serving bowl and serve hot.

Serve Achari Paneer Masala Recipe along with Phulka or Jeera Rice, Dal Fry, and Boondi Raita for a weekend meal.