Achari Paneer

  • Time
    30 mins
  • Servings
  • Nutrition
    350 Per Serving

In north India, spicy pickles are called “achar” and are usually served with most meals. These pickels are made with mixed vegetables, citrus, or raw fruit like mangoes. They are cured in a variety of spices and mustard oil. Achari paneer uses all the pickling spices to coat cubes of cottage cheese with a robust and tangy flavor. An interesting ingredient you will see in the recipe is asafoetida, or “hing.” This powder is made from the hardened sap of a plant and adds an “umami”-like flavor to most Indian dishes. '

Kitchen Tools

  • Medium Pot
  • Pan
  • Cooking Oil
  • Salt



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Add 2 teaspoons of oil to a large saute pan on medium heat. Add the fennel, mustard, fenugreek, nigella, and cumin seeds in and toast for a minute until the mustard seeds begin to pop.

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Add the onions and the ginger-garlic paste to the pan and sauté for 3-4 minutes until they begin to brown.

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Add the asafoetida and chili powders to your spice level. Stir in half of the turmeric and then the paneer.

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Add all of the sour cream, a quarter cup of water, and salt to taste. Cook for 10 minutes until sour cream is absorbed into the light sauce and the paneer is fully coated and cooked.

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While paneer cooks, dice the carrot, cucumber, and tomato. Mix the diced vegetables with the yogurt, a quarter cup of water, chaat masala and salt to taste. Toast the flatbread in the toaster oven or on a pan with a few drops of oil for a minute on each side.

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Wash and chop the cilantro. Add it to the finished Achari Paneer. Serve the dish with hot flatbread and the vegetable raita.

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