Indian · serves 2

Achari Paneer

Pickle spices with paneer. Sharp and sour, nothing like butter masala.

30 min Some work Vegetarian

Ingredients

  • 300g paneer, cubed
  • 1 cup curd, whisked
  • 2 onions, sliced
  • 2 tomatoes
  • 1 tsp each: fennel, mustard, cumin, nigella, fenugreek seeds
  • 1 tbsp ginger-garlic paste
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric
  • 3 tbsp mustard oil

Method

  1. The five seeds together are panch phoron in all but name, and they're the whole character of the dish.
  2. Heat mustard oil till it smokes, cool slightly, then all five seeds in. They should crackle immediately.
  3. Onions till soft, ginger-garlic paste, then tomatoes and powders.
  4. Lowest heat, stir in the whisked curd slowly one direction till it boils.
  5. 1/2 cup water, salt, simmer 6 minutes.
  6. Paneer in for 3 minutes only. Lemon and coriander.

Questions people ask about Achari Paneer

How long does Achari Paneer take?

About 30 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of paneer in Achari Paneer?

Use firm tofu, pressed dry first, or halloumi if you cut the salt elsewhere. Both hold shape better than paneer, so add them a minute later.

Can I make Achari Paneer ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Achari Paneer vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with Achari Paneer?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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