Achari Paneer with Fresh Pickle Masala
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
If you love Indian pickles, achari paneer is your curry. We lightly roast fennel, mustard, nigella and fenugreek, grind them fresh, and bloom the masala in a yogurt gravy that stays tangy, not greasy.
Ingredients
How to Make It
Dry-roast pickle spices on low until fragrant — do not brown. Grind semi-fine.
Heat oil; add hing and ginger-chilli paste. Stir in achari masala briefly.
Lower heat; add whisked yogurt gradually, stirring so it does not split.
Add salt and a splash of water; simmer gently. Add paneer; warm 3 minutes. Rest and serve.
Nutrition per serving
* Approximate values per serving
Health Benefits
Yogurt-based gravy brings protein and tang without a heavy cream base. Freshly roasted spices deliver big flavour from a small amount of oil.
Pro Tips
- →Whisk yogurt smooth and cook on low heat.
- →Fenugreek seeds turn bitter if burnt — roast gently.
- →Add paneer last.
Variations
- 1Use the same masala on roasted cauliflower.
- 2Finish with a teaspoon of mustard oil for sharper achari notes.
Frequently Asked Questions
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