Achari Paneer (Cottage Cheese in a Spicy Yogurt Gravy)

Achari Paneer - Spicy Cottage Cheese
Achari Paneer

A few weeks ago, I posted the recipe for Dahiwale Achari Baingan and it proved to be a hit with many of my fellow bloggers, not to mention my family. This time I decided to try this recipe with Paneer and it turned out just as super delicious. As a bonus, it is also very light on the stomach, having almost no heavy spices (despite its name) as well as using paneer as is.

Serves: 4

Time: 30 Minutes


  1. Fresh Paneer – 250 gms
  2. Onion – 1 Large
  3. Dahi, Curd or Yogurt – 1 Cup
  4. Chilli Powder – 1 tsp
  5. Turmeric – 1/2 tsp
  6. Saunf or Fennel Seeds – 1 tsp
  7. Jeera or Cumin Seeds – 1/2 tsp
  8. Kalonji or Nigella Seeds – 1 tsp
  9. Rai or Mustard Seeds – 1/2 tsp
  10. Methi or Fenugreek Seeds – 5 or 6
  11. Hing or Asafoetida – A Large Pinch
  12. Oil – 2 tbsp + 1 tsp
  13. Salt to Taste


  1. Cut the paneer into 1/2″ cubes.
  2. In a wok or kadhai, heat 1 tbsp oil.
  3. Add mustard, fennel, nigella, cumin, and fenugreek seeds.
  4. Stir-fry for a minute or till the seeds start to pop.
  5. Add the sliced onions.
  6. Stir-fry till the onions are transparent.
  7. Add the paneer cubes and turmeric powder.
  8. Stir-fry for a 5 minutes.
  9. Turn off the heat.
  10. Add red chilli powder.
  11. Mix well.
  12. Beat the yogurt to a smooth paste.
  13. Add the yogurt and salt to the fried onions and paneer.
  14. With a gentle hand, mix well.
  15. Serve with hot rotis.

I am taking this recipe to:

 Fiesta Friday Badge Button I party @



  1. Pingback: A Roundup of Vegetarian (and Some Vegan) Recipes for Iftar at Ramzan or Ramadan | ãhãram
  2. Oh this sounds really delicious and I like that it isn’t too heavy either. Thank you for bringing this to the party – I don’t think it will last too long on the table here !! Happy Fiesta Friday!!

I would love to hear your thoughts and suggestions. Do leave me a comment.