Spicy Pickled Paneer Gravy (Achaari Paneer)
Paneer is a beloved ingredient in North Indian cuisine, enjoyed by vegetarians for its rich protein content and versatility. The Spicy Pickled Paneer Gravy, also known as Achaari Paneer, is a mouth-watering dish that combines the goodness of paneer with tangy, aromatic pickle spices, making it a perfect choice for lunch or dinner. It’s a dish where paneer is cooked in a flavorful gravy made with pickled onions, tomatoes, and a blend of fragrant spices, creating a unique, piquant taste that’s sure to please your taste buds.
Cuisine:
North Indian
Course:
Lunch
Diet:
High-Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Paneer | 250 grams |
| Ghee or Oil | 2 tablespoons |
| Achar (Pickle) | 2 tablespoons (with spices) |
| Onions | 2 large, finely chopped |
| Ginger-Garlic Paste | 1 tablespoon |
| Red Chili Powder | ½ teaspoon |
| Turmeric Powder | ½ teaspoon |
| Cumin Powder | ½ teaspoon |
| Garam Masala Powder | ½ teaspoon |
| Ajwain (Carom Seeds) | 1 teaspoon |
| Saunf (Fennel Seeds) | 1 teaspoon |
| Water | As required |
| Green Bell Pepper | 1, chopped |
| Tomato Puree | 1 cup |
| Kasuri Methi (Dried Fenugreek) | 1 teaspoon |
| Salt | To taste |
| Fresh Coriander (for garnish) | A few sprigs, finely chopped |
Preparation Time:
30 minutes
Cooking Time:
30 minutes
Instructions
-
Prepare the base for the gravy
To begin with, heat ghee or oil in a kadhai (wok) over medium heat. Once hot, add the chopped onions and sauté them until they turn golden brown and caramelized. This will take about 8–10 minutes. -
Make the spice paste
In a blender, add the pickled mango achar (pickle), ginger-garlic paste, red chili powder, turmeric powder, cumin powder, and garam masala powder. Add a little water to help blend the spices into a smooth paste. -
Cook the spices
In another kadhai, heat some more ghee or oil. Add the ajwain and saunf to the hot oil. Allow them to sizzle for a few seconds. Then, add the prepared spice paste and cook it on medium heat for about 2 minutes, stirring frequently to avoid burning. -
Add the vegetables
Add the chopped green bell pepper (shumla mirch) to the kadhai, mixing it well with the spice mixture. Let it cook for about 3-4 minutes until the peppers soften slightly. -
Add tomato puree
Now, pour in the tomato puree along with a splash of water. Stir everything together and cover the kadhai. Let it simmer for 5-7 minutes, allowing the tomatoes to blend into the gravy and the flavors to meld together. -
Add the paneer
After the gravy has cooked and thickened slightly, add the cubed paneer pieces, kasuri methi (dried fenugreek), and salt. Mix gently to coat the paneer in the gravy, and allow it to simmer for another 2-3 minutes. -
Garnish and serve
Once done, turn off the heat and garnish with freshly chopped coriander leaves. The spicy pickled paneer gravy is now ready to serve!
Serve this delectable dish with dal fry, soft phulkas (Indian flatbreads), and cumin rice for a hearty and satisfying meal. The unique blend of spices and tangy pickle flavor in this dish adds a delightful twist to your everyday paneer curry.
Enjoy the rich, bold flavors of this Achaari Paneer as part of your next meal, whether it’s a special family gathering or just a flavorful weeknight dinner!
