Achari Paneer Recipe | Dhaba Style Paneer Gravy | ढाबे जैसा स्वादिष्ट अचारी पनीर | Chef Sanjyot Keer

Full written recipe of Achari Paneer
Prep time: 20-25 minutes
Cooking time: 40-45 minutes
Serves: 4-5 people

Ingredients:
Achari masala
WHOLE SPICES
FENNEL SEEDS | सौंफ 2 TSP
CUMIN SEEDS | जीरा 1 TSP
MUSTARD SEEDS | राई 1/2 TSP
FENUGREEK SEEDS | मेथी के बीज A PINCH
KASHMIRI RED CHILLI | कश्मीरी लाल मिर्च 2-3 NOS.
POWDERED SPICES
SALT | नमक A PINCH
DRY MANGO POWDER | आमचूर पाउडर 2 TSP
BLACK SALT | काला नमक 1/2 TSP
Tossing Paneer & Veggies
MUSTARD OIL | सरसों का तेल 1 TBSP
CUMINS SEEDS | जीरा A PINCH
NIGELLA SEEDS | कलौंजी 1/4 TSP
GARLIC | लेहसुन 1 TBSP (ROUGHLY CHOPPED)
GREEN CHILLI | हरी मिर्च 2-3 NOS. (SLICED)
PANEER | पनीर 300 - 350 GRAMS (CUBED)
TOMATO | टमाटर 1 NO. (DICED)
CAPSICUM | शिमला मिर्च 1 NO. (DICED)
ONION | प्याज़ 1 NO. (PETALS)
SALT | नमक A PINCH
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP
ACHARI MASALA | अचारी मसाला A PINCH
Final Cooking
MUSTARD OIL | सरसों का तेल 2 TBSP
CUMIN SEEDS | जीरा A PINCH
NIGELLA SEEDS | कलौंजी A PINCH
MUSTARD SEEDS | राई A PINCH
ONION | प्याज़ 3 NOS. (CHOPPED)
GINGER GARLIC GREEN CHILLI PASTE | अदरक लहसुन मिर्च की पेस्ट 2 TBSP
HOT WATER | गरम पानी A SPLASH
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1/2 TSP
CORIANDER POWDER | धनिया पाउडर 1 TBSP
ACHARI MASALA | अचारी मसाला 2 TBSP
TOMATO PUREE | टमाटर की प्यूरी OF 2 TOMATOES
DAHI | दही 3/4 CUP (WHISKED)
FRESH CREAM | फ्रेश क्रीम 2-3 TBSP
GINGER | अदरक 1 INCH (JULIENNE)
ROASTED KASURI METHI POWDER | भुनी कसूरी मेथी का पाउडर A PINCH
GARAM MASALA | गरम मसाला A PINCH
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Set a small pan over high flame & let it get got, then lower the flame & add all the whole spices & dry roast over low flame while stirring continuously until fragrant then transfer them into a bowl & let them cool down completely.
Add the toasted spices into a small mixer jar & add the powdered spices, grind it into a coarse powder, you can also use a mortar pestle, achari masala is ready.
Set a kadhai or deep pan over high flame & let it get hot, further add mustard oil & heat it until it starts smoking then lower the flame & let it cool down slightly.
Further add cumin seeds, kalonji, garlic, green chilli & stir, then immediately add paneer, tomato, capsicum, onion, salt, turmeric & red chilli powder along with achari masala, stir well & cook over high flame for 2-4 minutes & transfer it into a bowl.
Set the same kadhai or deep pan over high flame & add more mustard oil, heat it up similarly then lower the flame & add cumin seeds, kalonji, mustard seeds & onions, stir well & cook over high flame until the onions turn light golden brown.
Further add ginger garlic green chilli paste & cook further until the onions turn golden brown, you can add a splash of hot water if it gets too dry.
Lower the flame & add all the powdered spices, achari masala, stir well & add a splash of hot water & cook over high flame until the oil gets separated.
Then lower the flame & add tomato puree, curd & stir it continuously until everything gets mixed, then set the flame to high & cook until the oil gets separated again, add splashes of hot water if the gravy becomes too dry.
Once the oil gets separated add hot water to adjust the consistency of the gravy & bring it to a simmer, the gravy for this recipe should not be too runny, keep it semi thin.
Lastly add the tossed paneer & veggies, fresh cream, ginger, kasuri methi powder & garam masala, stir well & taste the gravy, adjust seasoning if required.
Add fresh coriander & stir well.
Restaurant style achari paneer is ready, serve it with tandoori roti, parathas or naan.

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Intro 0:00
Achari Masala 1:16
Tossing Paneer & Veggies 2:50
Gravy 4:03
Plating 7:14
Outro 8:09