Achaari Paneer

Achaari Paneer

Prep: 10 minutes

Cook: 15 minutes

Method: Easy

Course: Main Course

Type: Indian

Cottage cheese cubes cooked in a pickle flavoured gravy


  • Cottage cheese (paneer) cubes 1 cup
  • Fennel seeds (saunf) 1 tsp
  • Mustard seeds 1 tsp
  • Fenugreek seeds (methi dana) ½ tsp
  • Onion seeds (kalonji) ½ tsp
  • Cumin seeds 1 tsp
  • Yogurt 1 cup
  • Refined flour (maida) ½ tsp
  • Salt to taste
  • Red chilli powder 1 tsp
  • Turmeric powder ½ tsp
  • Asafoetida (hing) 1 pinch
  • Oil 1 tbsp
  • Medum onion, sliced 1
  • Medium tomato, sliced 1
  • Black salt ½ tsp
  • Mixed pickle paste 1 tbsp
  • Fresh coriander leaves, chopped 3 tsps


  • Take fennel seeds, mustard seeds, fenugreek seeds, onion seeds and, cumin seeds in a small bowl and mix.
  • Take yogurt in a big bowl, add refined flour, salt, red chilli powder, turmeric powder and asafetida and whisk well.
  • Heat oil in a non-stick pan, add the spice mixture and saute till they splutter. Add onion, tomato and black salt and saute till tomato becomes pulpy.
  • Add the cottage cheese cubes, pickle paste and the yogurt mixture and mix well. Cook on medium heat, stirring, till the mixture comes to a boil.
  • Transfer into a serving bowl, garnish with coriander leaves and serve hot.