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Achari Paneer

Achari Paneer

Achari Paneer is flavorful, healthy and high in protein.  Paneer is an Indian cheese, also known as chenna.  Achari paneer is very versatile and can be served as an appetizer or as an accompaniment to a main course.
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Course Appetizer
Cuisine Indian
Servings 8 people


  • 14oz paneer cut in ½ inch cubes (paneer you can find in Indian grocery store)
  • 1 tbsp salt
  • 1/8 tbsp turmeric (haldi)
  • 1/4 cup  yogurt (dahi)
  • 2 tbsp olive oil
  • 4 whole red chilies Sabut lal mirch)
  • Pinch of asafetida (hing)
  • 1/4 tbsp nigella (onion seeds or kalonji)
  • 1 tbsp coriander seeds (dhania)
  • 1/4  tbsp fenugreek seeds (mathi)
  • 1/2  tbsp black pepper
  • 1/2 tbsp fennel seeds (saunf)
  • 1 ½ cup baby spinach leaves (palak)


  • Mix paneer, yogurt, turmeric and salt. Set aside.
  • In a frying pan over medium heat, dry roast nigella, coriander seeds, fenugreek seeds, fennel seeds, and black pepper for 1-2 minutes. Seeds will become darker in color and give off a beautiful aroma.
  • Crush the roasted seeds using a mortar or rolling pin.  Set aside.
  • Add oil to the same pan, at low-medium heat.  Roast red chilies till they turn a darker color.  Remove from pan and break each one into 2-3 pieces.
  • Increase to medium heat; add asafetida, followed by paneer mixture.   Stir fry for 3-4 minutes until most of the moisture has evaporated.  Do not overcook the paneer as it will become dry.The yogurt should coat the paneer nicely so it remains moist. Turn off the heat.
  • Add all the dry spices and mix well.
  • Serve warm achari paneer over a bed of spinach leaves.


Achari paneer can be made in advance and refrigerated up to a week.   However, it tastes best when served warm.
Keyword Achari Paneer
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Achari Paneer | Achari Paneer Recipe | Paneer Achari Recipe by Manjula’s Kitchen


Achari Paneer, is a gluten free delightful and a flavorful appetizer snack, offers a tantalizing blend of spices and textures. This Achari Paneer recipe provides a step-by-step guide to creating this delectable dish, commonly known as Achari Paneer Tikka or Achari Paneer Masala. Let’s dive into the culinary journey of preparing this aromatic and mouth-watering dish.

To start the Achari Paneer recipe, combine fresh paneer cubes with yogurt, turmeric, and salt. This initial step lays the foundation for the dish, allowing the paneer to absorb the tangy yogurt and aromatic spices, resulting in a rich and flavorful base. Set this mixture aside, giving the ingredients an opportunity to meld and infuse.

The next phase of this achari paneer tikka recipe involves dry roasting a medley of seeds – nigella, coriander, fenugreek, fennel, and black pepper – in a frying pan over medium heat. This toasting process serves a crucial role in intensifying the flavors of the seeds. As they darken in color and release their aromatic essence, they contribute significantly to the unique taste profile of Achari Paneer. Once roasted, these seeds are crushed using a mortar or rolling pin, creating a coarse blend that will add texture to the dish.

In the same pan, introduce oil over low-medium heat. Here, red chilies take center stage, being roasted until they achieve a deeper color. The heat transforms their flavor profile, infusing the oil with a subtle spiciness. Afterward, the chilies are carefully broken into smaller pieces, ready to be incorporated into the Achari Paneer tikka later in the cooking process.

The heat is then increased to medium, and asafetida is introduced to the pan, releasing its pungent aroma and enhancing the overall fragrance of the dish. Following this, the paneer-yogurt mixture makes its grand entrance. Stir-fry this combination for 3-4 minutes, allowing the moisture to evaporate. It’s crucial not to overcook the paneer, ensuring it remains moist and succulent, coated with the yogurt for a delightful texture.

The climax of the Paneer Achari recipe involves the addition of the crushed seed blend and the roasted red chilies. These elements infuse the dish with layers of complexity, marrying the earthy notes from the seeds with the subtle heat from the chilies. The careful integration of these spices ensures a harmonious flavor profile that distinguishes Achari Paneer.

As a finishing touch, turn off the heat and serve the Achari Paneer masala over a bed of fresh spinach leaves. This presentation not only adds visual appeal but also complements the robust flavors of the dish with the mild bitterness of the spinach. The result is a well-rounded and satisfying culinary experience.

For those planning ahead, it’s worth noting that this Achari Paneer tikka recipe allows you to prepare in advance and refrigerate for up to a week. However, the true magic of this dish is best experienced when served warm, allowing the spices to dance on your palate and the paneer to melt in your mouth.

In summary, the Paneer Achari recipe is a symphony of textures and flavors, from the marination of paneer in yogurt to the aromatic dance of seeds and spices. Each step in the process contributes to the final masterpiece – a dish that not only satisfies the palate but also showcases the artistry of Indian cuisine. Whether enjoyed on its own or paired with accompaniments, Achari Paneer stands as a testament to the culinary richness and diversity that Indian cooking has to offer.If you liked this recipe you may also try: Butter Paneer Masala, Navratana Korma, Paneer Tomato Curry, Masala Paneer & Paneer Methi.

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57 thoughts on “Achari Paneer

  1. Hi,

    With the recipes, could you also add the calorie count ?

    I am watching my weight, but sometimes, I do like to indulge , but would rather not overdo calories.


  2. I made this today for the first time for a get-together in our apartment and it turned out very tasty and it was so easy and quick to make. Thanks a lot for sharing 🙂

  3. Love your recipes maam! For this dish can I simply use “Panchforan”…the only extra bit panchforan mixture is cumin seeds.? Roasted Zeera will only add to the dish.


    1. Hi Dona,
      This type of panner is called Cottage paneer. You can get this from any supermarket. Halumi cheese is the next matching cheese here.
      The one you are mentioning is I guess called Ricotta cheese.
      I hope this will help.

    2. Hey Dona,

      If you can’t find paneer in any superstore. Get the grilling cheese. Halumi cheese is the next option after grilling cheese for the paneer (cottage cheese) as Hamumi is too salty in taste. Paneer and grilling cheese are almost same in taste apart of paneer is bit softer and sweeter in taste than grilling cheese.

      Good luck.

  4. I do not eat dairy. But this dish looks interesting with unique spices from your vegetable recipes. May I make this with cubes of tofu instead of paneer? Thank you!

    1. Hello, first he must stop eating chillies, any hot spices will irritate his stomach. Has he not been prescribed with Omeprazol? – it’s an excellent medication that will help to heal the ulcers. Manjula’s recipes are great because they don’t have onions which can irritate the stomach, just don’t put chilli, cayenne or paprika in his food (Manjula’s food tastes great without it). I can’t eat hot spices because of my stomach and I am enjoying her recipes just as much. Good luck to your father and I trust he will make a rapid recovery.

  5. hi manju! thanks for such great recipes. I am a westerner i want to know if Fennel seeds are anis seeds? Or what is its english and finish languages name then? thanks regards from Finland

    1. Fennel and anise seeds are very similar in that they both have a licorice type of taste. You could probably use anise seeds in place of fennel if that’s what is available to you. If you use anise, make sure it’s the anise seeds and not “star anise” which actually looks like a star. The seeds and the star anise are not the same.

      Fennel and Anise are the English words.

      “Saunf” is the Hindi word for fennel.

  6. Hello Aunty..
    Thanks for all the wonderful recipes…
    i love cooking n thanks to u do a pretty good job.
    I would however love to make different types of pickles. i tried few times but dint come out that well. can u please post some of them.
    thanks again

  7. Bhabhi,

    I tried the paneer but the masala was not tasty do you use different masala for different curries or just the same masala for all your curries please show me how to mix all the masala’s looking forwars to your reply

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