Paneer Achari

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You might think that didn’t we see something Achari and something paneer recently on her blog? Well yes! I recently posted Gobhi Achari and Paneer Korma Curry. It was loved by so many people. 

So why rushing with another paneer or Achari recipe? It’s been few days that I cooked in my kitchen any real food, since the house is up on sale and showing. No cooking! No curry smells! But today, I gave in. It was enough eating out and dwelling on frozen. Family loves paneer and so it had to be a hit. But repeating the same recipe, is so boring…..therefore came up with a twist in paneer curry. Though kids were not much happy since they love their Paneer Butter Masala, but Amit licked it off! 

Now off to the recipe! Here is how I made it!

Paneer Achari

  • Servings: 6-8
  • Difficulty: easy
  • Print

Kitchen Equipments Required

Chopping board, knife, a heavy bottom pan with lid, stirring spoon, a bowl and a stirrer or a fork, pestel and morsel.


Oil – 1 tbsp

Paneer / Indian Cottage cheese – 350 gms, cut into small cubes.

Onion – 1/2, Belgium size, chopped fine.

Hing / Asafetida – a pinch

Coriander seeds – 1 tbsp, crushed coarsely.

Achari / Pickling spice – 1&1/2 tbsp. look notes for recipe. 

Turmeric – 1/2 tsp

Red chili powder – 1/4 tsp

Salt to taste

Kasuri methi – 1/2 tsp

Yogurt – 1/2 cup, thick 

Fresh cream – 1/2 cup

Cornflour – 1 tsp

Water – 1/2 cup

Achari / Pickling spice Recipe

Nigella seeds/Kalaunji – 1 tsp

Fenugreek seeds /methi dana – 1/4 tsp

Cumin seeds/ Jeera – 1 tsp

Fennel seeds/ Saunf – 1 tsp

Mustard seeds/kali sarso – 1 tsp

Dry red chili whole / lal mirch sabut – 1 

How to –  Add these spices in pestel and morsel and coarsely crush these. It will yield about 1&1/2 tbsp pickling spice.


1. Heat oil in the heat bottom pan. Add hing/asafetida, coarsely crushed coriander seeds and pickling spices/Achari masala. Lower the flame. sauté for 4-5 seconds on lowest flame.

2. Add chopped onions and cook them while stirring often, for 2-3 minutes on medium flame.

3. Add paneer cubes. Toss them well in the pan so that they are well coated with the spice mix in the pan. Grill them for 4-5 minutes in the pan.

4. Meanwhile, take a bowl and stir the yogurt and cream together along with 1 tsp corn flour, with a stirrer. Add water to the bowl and stir again.

5. Add this mixture to the pan and add turmeric, red chili powder, Kasuri methi and salt. Stir well with the spoon.

6. Cover and cook for 5-7 minutes. The Paneer Achari is ready!

Serving Suggestions – You may serve it with naan, roti, rice, cumin rice. 


1. Cornflour is used for stabilizing the yogurt. You may use refined flour instead. Or skip it.

2. I added cream to balance the flavors. Yogurt alone makes it too tart and cream alone will make it too sweet. So I mixed both. You may opt for one.

Enjoy with family and friends!


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  1. Crazy woman !! take some rest. Recipe, undoubtedly looks delicious 🙂 , but come on, there are tons of other things to do…….like selecting what to pack and what to give away…….tedious job ! :/

  2. You did it again- when will I ever get around to making one of your paneer dishes!??! Looks gorgeous! So stressful to be selling your house :/ The WORST. Best wishes to sell it ASAP so you don’t have to clean all day for very long!

    1. Thanks Josette! I hope you understand my delay in sending you the spices. It’s crazy bizarre here. I want to send you a bunch of different samples and have to make it. Once the house sells in time, I can make a batch and then send you some.