Tangy Pickled Cheese Curry — Achari Paneer
A North Indian curry of paneer in a tangy pickle-style masala built on fennel, mustard, fenugreek, and nigella seeds, finished with a yogurt-tomato gravy.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 400g paneer into 1-inch cubes. Finely chop 1 medium onion (150g) and 2 medium tomatoes (240g). Mince 2 tbsp ginger-garlic paste. Slit 4 green chillies lengthways. Whisk 1/4 cup yogurt smooth. Julienne 2 tsp fresh ginger. Measure all spices and have ready.
Bloom
Heat 3 tbsp oil in a heavy skillet over medium heat. Add fennel, mustard, nigella, fenugreek, and cumin seeds. Sizzle 20 seconds until mustard seeds pop and aroma blooms—the five-seed base is the signature.
Saute
Add chopped onion, cook 5 minutes on medium, stirring, until soft and lightly golden. Add ginger-garlic paste and slit chillies; cook 1 minute until raw smell fades. Stir constantly.
Build
Add chopped tomato, kashmiri chilli powder (2 tsp), turmeric (1 tsp), ground coriander (1 tsp), and salt (1 tsp). Cook 4 minutes on medium-low, mashing tomato, until oil beads at the edges and tomato breaks down.
Simmer
Reduce heat to low. Add yogurt 2 tbsp at a time, stirring constantly for 2 minutes to prevent splitting. Pour in 160ml hot water, stir, and simmer 2 minutes on low until gravy thickens slightly and coats the back of a spoon.
Finish
Add paneer cubes and toss gently for 2 minutes on low to coat without breaking. Stir in amchur (1 tsp) and garam masala (0.5 tsp) off heat. Cover and rest 1 minute.
Plate
Transfer to a serving bowl. Garnish with 2 tbsp chopped fresh coriander and julienned ginger. Serve with naan, paratha, or basmati rice, mixed pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.