How long does Achari Paneer keep in the fridge?

Achari Paneer keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Achari Paneer ahead of time?

Achari Paneer is best served fresh; it comes together in about 25 minutes, so prep your ingredients ahead and cook just before serving. Pre-chopping the aromatics and measuring spices can cut active time in half.

What can I serve with Achari Paneer?

Classic pairings include roti. For a complete north indian thali, add a dal, a dry sabzi, papad, and a sweet ending.

North Indian VegetarianMain Medium

Achari Paneer

Name: Achari Paneer
Prep time: 9 min
Cook time: 16 min
Total time: 25 min
Yield: 3 servings
Cuisine: North Indian
Ingredients: 300 g paneer, cubed; 0.5 cup thick yoghurt, whisked; 1 tbsp Indian pickle masala (mango or mixed pickle masala); 1 large onion, sliced; 1 tsp mustard seeds; 1 tsp fennel seeds; 1 tsp nigella (kalonji); 0.5 tsp fenugreek seeds; 1 tbsp ginger-garlic paste; 1 tsp Kashmiri chilli; 2 tbsp mustard oil; 0.75 tsp salt

Rate this recipe:

Pickle-spiced sauté

Time: 25 min
Serves: 3
Calories: 380 kcal
Protein: 20 g

0:00 / 1:31

Changes voice accent · Recipe stays in English

Method

1Heat mustard oil to smoking, cool 30 seconds. Crackle mustard, fennel, nigella and fenugreek.
2Add onion, cook 4 minutes till translucent. Stir in ginger-garlic and Kashmiri chilli.
3Off heat, stir in yoghurt slowly so it doesn't split; return to gentle heat.
4Stir in pickle masala and salt; cook 2 minutes till oil rises.
5Add paneer with a splash of water; gently bubble 3 minutes.
6Finish with a teaspoon more of pickle masala for that punchy front-note. Serve with hot rotis.

About this recipe

Sub tofu and ditch yoghurt for vegan.

Ingredients

Method

About this recipe

Tags

More from North Indian