Tangy Indian Achari Paneer has to one of the delicious paneer (Indian Cottage Cheese) recipe on the blog. It's made with homemade Achari Masala and few ingredients. Achari Paneer is a must-have recipe and finds the perfect balance between simplicity, quick, and a flavorful taste.
WHAT IS ACHARI PANEER?
Tangy Indian Achari Paneer is pickled tangy curry that consists of paneer (Indian Cottage Cheese) with the help of Homemade Achari Masala. I can easily say that this has to be my favorite paneer recipe. The flavorful recipe originated in India.
This wonderful Indian recipe holds a special place in my heart. It was the first paneer dish my husband ever made for me, so whenever he cooks it, it takes me back to the early days of our marriage. As you might recall, Chicken Jalfrezi was the first dish I ever made for him.
DIFFERENCE BETWEEN ACHARI PANEER AND KARAHI PANEER?
Achari Paneer is a completely different dish from Karahi Paneer. The Homemade Achari Masala includes Nigella seeds (Kalonji), Amchur powder, and other ingredients that give the dish its distinctive tangy flavor.
On the other hand, Karahi is made with a Homemade Karahi Masala that features a different blend of spices and seasonings.
INGREDIENTS YOU'LL NEED
- Paneer- I used the store-bought one from Costco but feel free to use the homemade one. Make sure you cut the Paneer first then soak it in salt water, this step will soften your paneer then fry
- Ginger Garlic Paste- I used homemade but you can use store-bought one.
- Tomatoes- I used Roma Tomatoes but you can use any medium-size tomato.
- Homemade Achari Masala- This homemade masala is AMAZING! I can't say enough good things about things about my husband's homemade Achari Masala but you can subtutitute store-bought Achari Masala.
- Green peppers- I get my green pepper or green chilis from local South Asian (desi) store but you can Serrano pepper as well.
HOW TO MAKE ACHARI PANEER?
Cut the Paneer and soak the Paneer in salt water for 15 minutes.
Fry the Paneer.
Translucent the onion.
Now add ginger garlic paste.
Add the yogurt.
Now add homemade Achari masala.
Add tomatoes.
Now add tomato paste and water.
Add the paneer.
Now let it cook .
Garnish.
Enjoy and serve with a hot fresh Naan or a warm chapati.
HOW TO STORE IT?
Achari Paneer is a refrigerator friendly recipe it should be good for 4-5 days in the refrigerator. This is also a freezer friendly recipe as well it should last a month.
WHAT TO SERVE WITH ACHARI PANEER?
Achari Paneer should be serve with Homemade Chapati or fresh naan, my brother enjoys it with a side of Kachumber on the side. Some people eat it with basmati rice.
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Let's Make Achari Paneer!!!
Tangy Achari Paneer (Pickled Indian Cottage Cheese)
Ingredients
Paneer
- 1 lbs paneer cut like the pictures above or any way you like.
- 2 cup water
- 1 tsp salt
- 2 tbsp olive oil or any neutral oil
Curry
- ⅓ cup olive oil
- 1 medium onion chopped
- 2 tbsp ginger garlic paste
- homemade Achari masala
- 4 medium tomatoes
- 1 tsp tomato paste
- 1 tbsp yogurt whipped
- ½ cup water
Garnish
- 1 serrano pepper green pepper
- 1 tsp fresh lemon juice or any store-bought one
- 1 tbsp cilantro
Instructions
Paneer
- Cut the paneer.
- In a bowl, add paneer, 2 cups water, and 1 tsp salt.
- Soak it for 15 minutes.
- After 15 minutes, in a fry pan, on medium heat, add oil, and let it heat up.
- Add the paneer on fry the paneer on all side for 2 minutes or until it gets goldenish crust.
- While the Paneer is soaking you can prepare the curry.
- In a medium-size pot, on medium heat, add oil and let it heat up.
- Add paneer to the fry pan and let it fry til the sides get golden-ish.
- Turn off the stove and set it aside.
Curry
- In a medium-size pot, on medium heat, add olive oil, and let it heat up.
- Now add onion and sauté the onion until the onion is translucent.
- Add ginger garlic paste and mix.
- Now add yogurt and mix
- Add Homemade Achari Masala and mix it for 30 seconds.
- Now add tomatoes and tomato paste give it a good mix.
- ½ cup water and mix well.
- Cover the lid and let it cook for 5 minutes or until the oil separates.
- Open the lid and add paneer and the remaining oil from the fry pan and mix well.
- Now turn the stove to low.
- Cover the lid again and let it cook for 5 minutes.
- Open the lid turn off the stove.
- Garnish with fresh lemon juice, cilantro, and green pepper.
- Serve it with fresh chapati or naan.
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