Achari Paneer Joshila is a mouthwatering North Indian dish that takes the humble paneer to new heights. The word ‘achari’ comes from ‘achar’ (pickle), referring to the pickling spices used, while ‘joshila’ means spicy and vibrant. I learned this recipe from my mom, and it’s become my go-to dish when I want to impress guests without spending hours in the kitchen.
About the Recipe
This recipe transforms everyday paneer into something special using common Indian spices. The magic lies in the two-step cooking process – first marinating and crisping the paneer, then cooking it in a flavorful sauce. The blend of five different seeds creates an authentic pickle-like taste that’s hard to resist.
Why You’ll Love This Recipe
You’ll love how the crispy paneer soaks up the spicy, tangy sauce. The recipe is flexible – adjust the spices to match your heat preference. The marinade keeps the paneer soft and juicy, while the outer layer gets wonderfully crispy. Best of all, you can prep the marinade ahead of time, making this perfect for busy days.
Achari Paneer Joshila
Cooking Tips
– Press the paneer between paper towels to remove excess moisture before marinating
– Don’t skip the marination time – it’s key for flavor
– Keep the heat medium-low when frying seeds to prevent burning
– Cut paneer pieces evenly for uniform cooking
Serving and Storing Suggestions
Serves 4-5 people. Total prep and cooking time: 45 minutes plus marination. Serve hot with puris, naan, or rice. Leftovers keep well in the fridge for 2 days – reheat gently with a splash of water.
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Nutrient Benefits
Paneer is packed with protein and calcium. The spices offer digestive benefits – fennel aids digestion, turmeric has anti-inflammatory properties, and yogurt adds probiotics. The mix of spices also boosts metabolism and improves immunity.
Achari Paneer Joshila
Ingredients
- 350 gms Paneer (cut into 1 inch cubes)
- 4 tbsp Oil
- 1 pinch Asafoetida
- 1/2 tsp Onion Seeds
- 1/2 tsp Fenugreek Seeds
- 1 tsp Cumin Seeds
- 1/2 tsp Mustard Seeds
- 1 tsp Fennel Seeds
- 2 Dry Red Chillies
- 1/2 cup Onions (chopped)
- 1 1/2 cups Tomatoes (chopped)
- Salt to taste
- 1/2 tsp Garam Masala
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Dry Pomegranate Powder
For the Marinade:
- 2 tbsp Drained Yogurt
- Salt to taste
- 1 tbsp Ginger-Garlic Paste
- 1 tbsp Cornflour or Besan Flour
- 1 tbsp Lemon Juice
Instructions
- Put all the marinade ingredients ina bowl.
- Add the paneer and marinate for 30 minutes.
- Heat 2 tblsp oil in a non-stick pan.
- Fry the paneer on both sides till crisp and golden. Keep aside.
- Heat the remaining oil in a kadai.
- Add the asafoetida, onion seeds, fenugreek seds, cumin seeds, mustard seeds and fennel seeds along with the red chillies.
- Fry for about 1 minute.
- Add the onions, saute till light brown.
- Add the tomatoes and stir-fry till the oil comes to the surface.
- Season with salt, garam masala, chilli, turmeric and pomegranate powders, then stir in the paneer.
- Serve hot with puris.
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Frequently Asked Questions
Can I make this recipe less spicy?
Yes. Reduce the red chili powder and garam masala, or skip the dry red chilies. The dish will still be flavorful thanks to the other spices.
Can I use store-bought paneer?
Yes. Just soak store-bought paneer in warm water for 10 minutes to soften it before marinating.
What can I substitute for pomegranate powder?
A splash of lemon juice or a teaspoon of tamarind paste will add similar tanginess to the dish.
