Monday, May 25, 2015

Achaari Paneer Masala


Cottage cheese: 100 gm
Dried red chilli: 1
Fennel seeds: 1 tsp.
Coriander seeds: 1 tsp.
Mustard seeds: 1 tsp.
Fenugreek seeds: 1/4 tsp.
Cloves: 2
Bay leaf: 1
Cooking oil: 3 tsp.
Onion (chopped): 1
Garlic (chopped): 3 cloves
Tomato (chopped): 2
Green chilli (chopped): 1
Ginger (chopped): 1 inch
Salt to taste
Yogurt: 1/2 cup
Cream to garnish (optional)

  1. Dry roast all the whole spices: red chilli, fennel seeds, coriander seeds, 1/2 tsp. mustard seeds, fenugreek seeds, cloves and bay leaf. Cool and grind to a powder. Keep aside.
  2. Grind the onions and garlic together to a smooth paste and keep aside. Grind the tomato, ginger and green chillis together and make another smooth paste and keep aside.
  3. Now begin the preparation for curry. Heat oil on medium flame and temper the remaining mustard seeds. 
  4. Add the onion-garlic paste and mix well. Let this cook until it gets brown and starts leaving oil on the sides. This step is very important and if the onion masala is not cooked properly it will give a bitter taste to the curry. This will take about 10-12 minutes. Keep stirring so that the masala does not stick to the base or get burnt.
  5. When it is done, add the tomato-chilli-ginger paste and mix well. Add the salt and let this masala also cook properly until it starts leaving oil on the sides.
  6. Add the ground spice powder prepared in step 1. mix everything well and let cook for another minute. 
  7. Add the yogurt and give it a stir. Cover and let cook the whole masala for another 10 minutes on low flame. You can also add a bit of water at this stage according to the required curry consistency. You need to add water if serving with rice, not required if serving with chappati/ paratha.
  8. Remove the cover and add the cubed cottage cheese. Mix well and turn off the flame. Let sit for another 10 minutes. 
  9. Remove cover and garnish with coriander leaves and cream (optional). Serve hot !!


  1. Hi brijdeep, am also a member of euphoric delights and found your recipe for achaari paneer very interesting
    I tried it today but it turned out to be too sour
    Is it just since the curd was a little sour or should I try it out with either tomatoes or curds? Can you let me know when you get a chance ?Would milk work instead of curds?

    1. Hi Nandita...thanks for trying out the recipe. I'm so sorry I took so long to reply.. I believe that probably the yogurt was sour so the whole dish came out to be sour.. also it might be that the tomatoes are a bit "khatta".. I believe you can try tasting the tomatoes before adding to the curry, or you can use tomato puree instead of tomatoes if you think the tomatoes are sour.. also next time maybe you can try using hung curd instead of regular yogurt if you are not sure if that's what is making your dish sour.. IMO milk would not give you the achaari flavor because the flavor is made up of only two things: achaari masala (the spice mix) and yogurt.. hope this helps... let me know if you need more help..

  2. Am nandita Gokhale



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