Achari Paneer

I love to prepare this recipe because it is so quick and flavorful to satisfy my tastebuds really well. I keep Panch phoron premixed for many of my other recipes. Panch phoron is basically mix of some whole seeds such as Mustard, Cumin, Fennel, Nigella, and Fenugreek (Panch means five). You can then use this to flavor Potato and Daal even. At the end of this post, you can watch other videos to learn more about this yummy dish. I love to prepare Achari Paneer Tikka Wraps aka Kati Rolls or Frankie.

Achari Paneer
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Recipe Creator: Bhavna
  • Dry mango powder 3 Teaspoon
  • Kashmiri mirch 2 Teaspoon
  • Sugar 2 Teaspoon
  • Cubed paneer 1/2 Kilogram ( 1 lb)
  • Oil 100 Milliliter
  • Ground or finely chopped onions 2
  • Chopped green chillies 8
  • Turmeric 2 Teaspoon
  • Ginger paste 3 Teaspoon
  • Whipped curd Dahi 200 Milliliter
For the Punch Phoron Mix
  • Fennel seeds 4 Teaspoon
  • Black mustard seeds 2 Teaspoon
  • Fenugreek seeds 1 Teaspoon
  • Nigella seeds 1/2 Teaspoon
  • Cumin seeds 2 Teaspoon
If desired pickle(Indian spicy achar such as mango) can be added as well for more intense flavor
    1. heat the oil and fry the fennel, Mustard, fenugreek, nigella and cumin seeds.
    2. After 15-20 seconds, add onions and green chillies.
    3. Stir and fry until golden.
    4. Add turmeric powder, garlic and ginger pastes.
    5. Fry for a minute
    6. Pour in the yoghurt, dry mango powder, chilli powder, sugar and salt
    7. Cook until oil separates.
    8. Add paneer with about 150 ml water.
    9. Allow it to heat through.
    10. Season and serve.