Spicy Achaari Paneer: Tangy Indian Cheese Curry
50 minutes
1137 reads
About Spicy Achaari Paneer: Tangy Indian Cheese Curry
Experience the explosion of flavors in this Spicy Achaari Paneer recipe! This vibrant Indian dish features paneer (Indian cheese) simmered in a rich, tangy, and spicy sauce made with aromatic pickling spices. The perfect blend of sweet, sour, and spicy creates a truly unforgettable culinary journey.This Achaari Paneer is incredibly versatile. Serve it hot with naan, roti, or rice for a complete and satisfying meal. It's a showstopper for dinner parties or a delightful treat for a weeknight dinner.Get ready to impress your family and friends with this easy-to-follow recipe that delivers restaurant-quality results in the comfort of your own kitchen!
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Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
For the Achaari Masala (Pickling Spice Blend)
- 1 tsp Cumin Seeds
- 1 tsp Mustard Seeds
- 1/2 tsp Fenugreek Seeds
- 1/2 tsp Fennel Seeds
- 3 Chilies adjust to your spice preference, dried, red
For the Curry
- 2 cup Cottage Cheese diced into 1-inch cubes
- 1 large Onion finely chopped
- 1 medium Bell Peppers any color, finely chopped
- 2 medium Tomatoes finely chopped
- 1 tbsp Ginger Garlic Paste
- 1/4 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1-2 tsp Salt to taste
- 1/2 tsp Sugar
- 1/2 tsp Vinegar white
- 2 tbsp Yogurt
- 2 tbsp Vegetable Oil or your preferred cooking oil
Instructions
Prepare the Achaari Masala
- Dry roast cumin seeds, mustard seeds, fenugreek seeds, fennel seeds, and dried red chilies in a dry pan over medium heat until fragrant. Let cool completely, then grind into a fine powder using a spice grinder or blender.
Sauté Aromatics
- Heat 1 tablespoon of oil in a pan. Add chopped onions and sauté until golden brown. Add ginger-garlic paste and sauté for another minute until fragrant.
Blend the Vegetable Mixture
- Add chopped tomatoes and bell peppers to the pan. Cook for 2-3 minutes. Add turmeric powder, coriander powder, and salt. Stir well. Remove from heat and let cool slightly. Then, blend the tomato and onion mixture into a coarse paste.
Cook the Achaari Paneer
- Heat remaining 1 tablespoon of oil in a clean pan. Add the blended tomato-onion paste and sauté for 2-3 minutes. Stir in yogurt and prepared achaari masala. Cook for another 2-3 minutes, adding a splash of water if needed to prevent sticking.
Add Paneer and Simmer
- Add the diced paneer, sugar, and vinegar to the pan. Gently stir to combine. Cook for 5-7 minutes, or until the paneer is heated through and the sauce has thickened slightly. Do not overcook the paneer.
Serve
- Serve the Achaari Paneer hot with naan, roti, or rice. Garnish with fresh cilantro (optional).
Recipe Notes
Expert Tips for the Best Achaari Paneer:
- For a deeper flavor, marinate the paneer in a mixture of yogurt and a small amount of the achaari masala for at least 30 minutes before cooking.
- Adjust the amount of dried red chilies according to your spice preference. Start with fewer chilies and add more if you like it spicier.
- If the sauce becomes too thick, add a little water or milk to adjust the consistency.
- For a richer flavor, you can add a pinch of garam masala at the end of cooking.
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Recipe Nutrition
Calories: 594kcalCarbohydrates: 18gProtein: 24gFat: 48gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 101mgSodium: 832mgPotassium: 528mgFiber: 4gSugar: 9gVitamin A: 2372IUVitamin C: 130mgCalcium: 776mgIron: 2mg
Aarti Sharma
Articles: 81
9 Comments
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This is amazing! Excited to make it.
Such a great recipe! Can’t wait to try it.
This is delightful! Thanks for the recipe.
Perfect dish! Can’t wait to cook it.
mouth watering. will try soon!
YummyYummy.. .will try ittoday itself.
my favorite one.. looking delicious will try…
ohhh its delicious… definitely try this one
Will definitely try this recipe