If you’re someone who enjoys tangy, sweet & sour dishes and Indian flavors – this recipe is for you because it combines the awesomeness of both! This spicy Achari paneer wins people over with the soft texture of the paneer and the flavors of achar or pickle that it recreates using just a few whole spices!
This spicy achari paneer is seriously the bomb for anyone who likes anything achari or pickled! You will never believe how easy it is to recreate the flavours of achar in a dish like this. It might sound really complicated but it’s insanely easy to do and tastes like heaven!
See my tutorial on How to Make Homemade Cottage Cheese!
I’m also giving away a Rs. 1500 Amazon Gift Card to one lucky winner this month. This giveaway is being sponsored by Free Shipping Code, which basically let’s you ship anything via Amazon and a few other sites for free. Duh! It’s particularly useful if you are getting something shipped from the US. I always end up filling my basket on the US Amazon store, and then chickening out because – shipping charges!
Today is actually a pretty awesome Monday, don’t you agree? With this spicy, tangy, sweet and sour Achari Paneer recipe that you have got to try and the 1500 rupee Amazon Gift Voucher to top it all! Plus it’s also the 99th post for My Food Story! How cool is that? I’m like jumping in my chair right now because I CAN’T take so much awesomeness at one go!
This is my mum’s recipe. She’s a phenomenal cook and this achari paneer is pure genius. I’ve seen tons of recipes online for achari paneer which have a loooong list of ingredients so this one really takes the cake for being easy and authentic in spite of the limited spices. Just a few whole spices is all you need and the flavor just comes naturally, because like I said before – it’s genius and is worth drooling over.
More Paneer Starters:
Spicy Achari Paneer
- 2 tablespoons Olive Oil
- 2 Chilies Whole Dry Red
- 1/2 teaspoon Kalonji Nigella seeds
- 1/4 teaspoon Methi Fenugreek Seeds
- 3/4 teaspoon Saunf Fennel Seeds
- 1 teaspoon Jeera Cumin Seeds
- 1/2 teaspoon Mustard Seeds
- 1 tablespoon Ginger Garlic Paste
- 2 Onions cubed
- 3/4 cup Tomato Puree Fresh
- 1/2 teaspoon Turmeric Haldi Powder
- 1/2 teaspoon Chili Powder Red
- 1 Green Chili slit lengthwise
- 1 Green Capsicum cubed
- 1 Tomato deseeded and cubed
- 250 grams Paneer Cottage Cheese, cubed
- Salt to taste
- Heat oil in a pan or kadhai, and add whole red chillies, methi, saunf, jeera, hing and mustard seeds. Once the seeds start crackling add ginger garlic paste and onions.
- Stir fry the onions on high heat for two minutes and add the tomato puree, turmeric powder, red chili powder, salt and slit green chili .
- Cook till the puree starts leaving oil on the sides (takes about 8-10 minutes) and add capsicum, tomato and paneer. Add a little water if necessary.
- Cover and cook for five minutes till the capsicum and tomato softens a bit. Serve hot with steamed rice and parathas (flatbread).