Achari Paneer Masala Recipe
Achari Paneer Masala is a delicious Paneer gravy recipe made with cashew nut paste and dry roasted spices. Achari Paneer Masala is apt for your everyday meals or to make along with other dishes for your house parties. Serve it with Tawa Paratha and a Raita for a delicious meal.
Achari Paneer Masala is a delicious gravy which you can make for your everyday meals or for your house parties.
A spicy piquant curry with Cottage cheese, made with Indian pickling spices, to be eaten with steaming hot Ghee Rotis right off the tawa or white fluffy rice. It is easy to make and makes a great dish when you have guests invited for lunch or dinner.
If you like this recipe, you can also try other Paneer Recipes for your everyday meals:
- 250 grams Paneer (Homemade Cottage Cheese)
- 2 Onions , finely chopped
- 4 Tomatoes
- 1 Green Bell Pepper (Capsicum)
- 4 Cashew nuts
- 1 tablespoon Mustard oil
- 1 Green Chilli
- pinch Asafoetida (hing)
- Salt , to taste For Masala
- 1 tablespoon Coriander (Dhania) Seeds
- 1 tablespoon Fennel seeds (Saunf)
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
- 2 Kashmiri dry red chillies
- 1/4 teaspoon Kalonji (Onion Nigella Seeds)
- 1 teaspoon Cumin seeds (Jeera)
How to make Achari Paneer Masala Recipe
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.