Chef’s Nectar, “ Achari Paneer Masala”


Achari Paneer

Their is one another mouth watering delicacy is an Indian cottage cheese/Paneer curry made using pickling spices. Slightly tangy and full of flavors, most of the time this unique Curry is made with the mixed of achari Masala which every chef has his on tactics to make it, I have mentioned the mix of Achari Masala for your refrence. In this recipe.

Method of making the Achari Masala at home?

Ingredients for making the Achari Masala

  • 16-18 Kashmiri Dry Red Chillies
  • 2 tbsp Coriander Seeds
  • 2 tsp Onion Seeds
  • 6 tbsp Fennel Seeds
  • 4 tbsp Mustard Seeds
  • 1 tsp Fenugreek Seeds
  • 6 tbsp Cumin Seeds
  • 4 tbsp Salt
  • 1 tsp Turmeric Powder
  • 1 tsp Hing
  • 4 tsp Dry Mango Powder

Method of making the Achari Paneer Masala

1. In a heavy bottomed pan add dry red chillies, coriander seeds, onion seeds, fennel seeds, mustard seeds, fenugreek seeds and cumin till slightly browned and fragrant. Cool for 5 minutes.

2. Blend in a blender with the rest of the ingredients to make a coarse powder.

3. Store in an airtight container for up to a month in a cool and dry place or refrigerate it for about 2 months.

4. You can add this powder in curries, dal and can make various starters.

Ingredients for making the Achari Paneer Masala

  • 1/4 cup Mustard oil
  • 1 cup Onion Finely Chopped
  • 2 tsp Ginger Garlic Paste
  • 2 to 3 Green chilli Slit into halves
  • 1/2 cup Tomato Grated
  • 1/2 cup Yogurt Whisked with 1 tbsp maida
  • 2 tbsp Achari Masala
  • 2 tsp Coriander Seeds Crushed
  • 2 tsp Kashmiri Red Chilli Powder
  • 2 tsp Dry Mango Powder
  • Salt to taste
  • 400 g Paneer Cut into cubes
  • 1/2 cup Peas
  • 1/2 cup Capsicum Cubed
  • 2 tbsp Mango Pickle Masala with Oil
  • 2 tbsp Kasuri Methi
  • 2 tbsp Lemon Juice

Method of making the Achari Paneer Masala

  1. Heat mustard oil in a heavy bottomed pan.
  2. When the oil is hot, add onion and fry until slightly browned.
  3. Add ginger garlic paste and green chilli and fry until onion turns nicely brown.
  4. Add tomato and cook for 3-4 minutes.
  5. Now add yogurt whisked with maida and cook for another 2-3 minutes.
  6. Add achari masala, crushed coriander seeds, red chilli powder, dry mango powder and salt and fry until oil starts to separate from the sides of the pan.
  7. Add 1 cup of water and bring the curry to a boil.
  8. Now add paneer, peas and capsicum and cook for 4-5 minutes.
  9. Add mango pickle masala with oil, kasuri methi and lemon juice and mix well.
  10. Serve this mouthwatering delicacy garnished with kauri methi powder, this dish goes well with Naan, Roti, Paratha any sort of steam rice and pulao. One of the most delightful dish of Indian sub continent. Surprised your guests by this dish during any social gathering in the family.👍👍❤️❤️

Please Note

You can use this Masala in making of so many different kind of dishes as per your liking and preferences. just change the main content like paneer with any other dairy, poultry or meat items.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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