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. '