- Paneer lababdar
- Malai paneer gravy
- Recipe Cusine : Indian
- Prep Time : 10 Minutes
- Cook time : 30 Minutes
- Serves : 4-5
- Author : Jeyashri
- Recipe Category : Lunch | Dinner
- Description : Achari paneer recipe | Achari paneer masala recipe with full video, a flavorful paneer masala recipe with the addition of fresh pickling spices, pairs well with chapathi | naan and pulaos too.
     For the achari masala      Coriander seeds   1 tsp     Cumin seeds  1 and 1/2 tsp      Methi seeds | venthayam  1/2 tsp     Fennel | sombu   1 and 1/2 tsp     Kalonji seeds | onion seeds   1 tsp     Mustard seeds  1 and 1/2 tsp     Ajwain| omam  1/4 tsp     Red chili  7-8     Other ingredients    Oil   1 tblsp    Ginger garlic paste  2 tsp    Onion  1    Tomato puree  1/2 cup (3 tomatoes)    Salt as needed    Amchoor powder  1/2 tsp    Garam masala  1 tsp    Paneer cubes   1 and 1/4 cup     Kasoori methi  1 tsp    Yogurt  1/2 cup    Besan | gram flour  1 tblsp
Method  :
- Let’s first make the achari masala. This yields around 3 tblsp of the masala. You can store it and use for pickles or other curries too.
- In a pan dry roast all the ingredients given under the head “for achari masala”.
- I used Kashmiri red chilis which are less spicy but gives a bright color. You can reduce the spiciness if the chilis are too spicy.
- Roast for 2-3 minutes in a medium flame.
- Ensure not to burnt it.
- Cool completely and grind into a fine powder.
- Flavourful Achari masala is ready.
- In a pan add 1 tblsp oil and add the onions. Chop the onions into cubes and add.
- Puree the tomatoes and keep it ready.
- Once the onions turns translucent, add the ginger garlic paste.
- Saute till the raw smell goes off.
- Now add the tomato puree.
- Mix well and add the amchoor powder.
- Add the achari masala. I added 2 tblsp of the masala.
- Later felt i should have added 1 tblsp of achari masala and 1 tsp of red chili powder. As the paneer masala was slightly over powdered with spices for the kids.
- But if you want a burst of flavours you can add 2 tblsp, but not more than that.
- Mix well.
- Whisk the yogurt and besan in a bowl without any lumps.
- Adding besan is to hold the consistency of the gravy.
- Add this to the gravy.
- Mix well and add the salt and garam masala.
- Cover this and cook for 10 minutes, stirring in between.
- The gravy will splutter, so it’s better to cover and cook.
- Now add the paneer cubes to this.
- Mix well and add the kasoori methi.
- Add 1/2 cup water to adjust the consistency.
- Mix well and allow this to boil for 2 minutes.
- Switch off the flame.
- Achari paneer masala is ready.
- Serve with chapati | naan.
                                 Notes:
- The achari masala can be made and stored and used for making pickles, curries and paneer tikka too.
- Adding besan | gram flour to the yogurt mixture holds the consistency of the gravy, so do not skip it.
- Achari paneer masala  tastes nice with peas pulao too.
Method with step by step pictures :
Let’s first make the achari masala. This yields around 3 tblsp of the masala. You can store it and use for pickles or other curries too.
In a pan dry roast all the ingredients given under the head “for achari masala”.
I used Kashmiri red chilis which are less spicy but gives a bright color. You can reduce the spiciness if the chilis are too spicy.
Roast for 2-3 minutes in a medium flame.
Ensure not to burnt it.
- Cool completely and grind into a fine powder.
- Flavourful Achari masala is ready.
- In a pan add 1 tblsp oil and add the onions. Chop the onions into cubes and add.
- Puree the tomatoes and keep it ready.
- Once the onions turns translucent, add the ginger garlic paste.
- Saute till the raw smell goes off.
- Now add the tomato puree.
- Mix well and add the amchoor powder.
- Add the achari masala. I added 2 tblsp of the masala.
- Later felt i should have added 1 tblsp of achari masala and 1 tsp of red chili powder. As the paneer masala was slightly over powdered with spices for the kids.
- But if you want a burst of flavours you can add 2 tblsp, but not more than that.
- Mix well.
- Whisk the yogurt and besan in a bowl without any lumps.
- Adding besan is to hold the consistency of the gravy.
- Add this to the gravy.
- Mix well and add the salt and garam masala.
- Cover this and cook for 10 minutes, stirring in between.
- The gravy will splutter, so it’s better to cover and cook.
- Now add the paneer cubes to this.
- Mix well and add the kasoori methi.
- Add 1/2 cup water to adjust the consistency.
- Mix well and allow this to boil for 2 minutes.
- Switch off the flame.
- Achari paneer masala is ready.
- Serve with chapati | naan.
- The achari masala can be made and stored and used for making pickles, curries and paneer tikka too.
- Adding besan | gram flour to the yogurt mixture holds the consistency of the gravy, so do not skip it.
- Achari paneer masala tastes nice with peas pulao too.
