Aachari Paneer
If you’re a fan of bold Indian flavors, Aachari Paneer is a dish that deserves a top spot in your recipe repertoire. Combining the goodness of paneer (Indian cottage cheese) with the fiery and tangy notes of Indian pickling spices (achaar), this dish is a powerhouse of flavor.
What is Aachari Paneer?
Aachari Paneer gets its name from “achar” – the Hindi word for pickle. This dish captures the essence of traditional Indian pickles using a blend of mustard seeds, fennel, nigella seeds, fenugreek, and dry red chilies, often referred to as “panch phoron” or pickling spices. The paneer absorbs these bold flavors when marinated and cooked, creating a lip-smacking dish that’s tangy, spicy, and utterly addictive.
Ingredients
For the marinade:
- 250 grams paneer, cubed
- 2 tablespoons thick curd (yogurt)
- 1 tablespoon mustard oil (or regular oil)
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt to taste
For the pickling spice mix:
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon fenugreek seeds
- 1/4 teaspoon nigella seeds (kalonji)
- 2 dry red chilies
- 1 tablespoon oil (preferably mustard oil)
Optional garnishes:
- Lemon wedges
- Chopped coriander leaves
- Onion rings
Instructions
1. Prepare the marinade:
In a bowl, mix curd, mustard oil, ginger-garlic paste, turmeric, chili powder, garam masala, and salt. Add the paneer cubes and coat them well. Let them marinate for at least 20–30 minutes.
2. Make the pickling spice mix:
Dry roast the mustard seeds, fennel, fenugreek, nigella, and red chilies for 1–2 minutes on low heat until aromatic. Cool slightly, then crush them coarsely using a mortar and pestle or spice grinder. Set aside.
3. Cook the paneer:
Heat oil in a pan. Add the marinated paneer cubes and cook on medium heat for 3–4 minutes, turning them gently until golden on the edges. Add the freshly ground achari masala and mix well to coat all the pieces.
4. Serve hot:
Serve immediately with roti, naan, paratha, or even as a filling in kathi rolls. Garnish with coriander, onion rings, and a squeeze of lemon.
Tips and Variations
- Use tofu for a vegan version of Aachari Paneer.
- Add veggies like capsicum or onion cubes for extra crunch and volume.
- Grill it: Skewer the marinated paneer and grill for a smoky version – great for parties and barbecues.
- Achaar shortcut: If you’re in a hurry, you can use a spoonful of Indian mango or mixed pickle in place of the achari masala.
Why You’ll Love
- Quick to make: Ready in under 30 minutes!
- Customizable: Adjust the spice level to suit your taste.
- Flavor-packed: Tangy, spicy, and rich – a true flavor bomb.
- Versatile: Works as a starter, snack, or main course.
Whether you’re hosting a dinner party or simply craving something spicy and satisfying, Aachari Paneer is a dish that will hit all the right notes. It’s a wonderful way to turn the humble paneer into a restaurant-style delicacy right at home.
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