Achari Paneer

A couple of months ago I posted about Paneer butter masala and making Paneer at home. Ever since, I have been making paneer at home and I usually make PBM, it's quick and really easy, to say nothing of super tasty!

But one cannot live on PBM and must find other options, just as tasty!

I pounced on this book at the library and thumbed thru it. Took me a good while I can tell you! It has avast collection of recipes from all the corners of India and reads very well indeed.

I made this Achari (pickling spices) Paneer from the vast collection and it was delectable!  Soft paneer the slight crunch of the bell peppers and  the pickling spices in a yogurty(?)  base are in perfect harmony and is a keeper.


A couple of days ago I spoke to my friend Vandu,who is just back from a long holiday in India. After  the unpacking and the grocery and everything, she and I sat down to talk! It was great talking to her after what felt like ages and we got down to talking about food (and how we both looooove it!) By and by she mentioned  about the Indian store and the talk came on to the topic of Paneer and how she always bought the cheese from the store and  I mentioned that I make it at home and love it and will not go back to store brought paneer. And so it came about that Vandu made her first batch of home made paneer and loves it! 
I am hoping that she will try this recipe and like it just as much as we did! 

This recipe serves 6

You need: 

1 tsp Turmeric powder

1 tsp Chili powder

1 lb 2 oz /  500 gms Paneer

4 Tbs Oil

2 1/2 tsp Aniseed ( Saunf/ fennel seeds)

1 tsp Mustard seeds

1/2 tsp Kalonji (Nigella) seeds

1 tsp Cumin seeds

3 Onions chopped  ( I used 1 really large Onion)

6-8 Green chillies Chopped ( and de-seeded)

1/2 tsp Garlic paste

1 tsp Ginger paste

1 cup (8 oz) Plain Yogurt

1 1/2 tsp Amchur powder

3/4 tsp Garam masala

3 Bell peppers chopped into bite size pieces ( I used 2 large peppers- green and red)

Put 1/2 the Turmeric and red chili powder in a small bowl, add 2 tbsp water and mix.

Cut paneer in 2 inch cubes. using a sharp knife, score all over them.


Put them in the turmeric mixture. Season and set aside for 10 mins.


Heat 1 Tbsp Oil in a heavy pan over medium heat and add all the spice seeds at once and stir fry for 1 minute 
or until they sputter. Be careful not to burn.


Add onion and chillies and cook for about 5 minutes, till the onion turns light brown.


Add ginger and garlic pastes, remaining turmeric and stir fry for for about 1 minute. 


Stir in the yogurt, while stirring sprinkle in the amchur and Garam masala and season with salt.


Reduce the heat to low and cook for 2  mins. or until moisture has reduced a little (make sure  the liquid does not dry up)


Add marinated Paneer and peppers and cook for 3-4 minutes.


Remove from heat and allow to cool.


Just before serving, garnish with slit green chillies.


* NOTES: The above  spice measures make a mild Achari Paneer. If you like, adjust the spice levels to your liking and tolerance ( this is not for the green chillies, those are adequate, IMHO) 

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