Achari Paneer no garlic no onion recipe

This is a perfect one for a non-garlic-onion day. Taste-wise, no one can beat this or comment that there’s no garlic or onion in the recipe. The best recipe for Navratri or any festival.

Paneer aka cottage cheese as called in the west is a favourite among all, be it a vegetarian or non-veg person.

Paneer is such a versatile food that it blends with everything, be it parathas, curries, sweets and many more.

Achari paneer is made of a blend of exotic spices. To give that taste, where you won’t settle for less.

What is Achari?

This masala is a blend of spices used for making pickle/achar which are fennel, carom, cumin, coriander and more get the recipe in the link hereAchari masala powder recipe

Today I am sharing with you my version of Achari Paneer, so do read the blog. Let’s get started with the recipe

#purvanchaltadka #acharipaneer#foodblogger

Achari masala paneer


  • 250 grams paneer cut into cubes
  • 2 tomatoes chopped
  • A handful of coriander leaves
  • 1 tablespoon ginger
  • 4 to 5 green chilli
  • 1 tablespoon Kasuri methi
  • 2 tablespoon oil
  • 1 tablespoon mustard oil
  • 1/2 teaspoon Haldi powder/turmeric
  • 2 tablespoon coriander powder
  • 1 tablespoon Kashmiri red chilli powder
  • 1/2 cup curd (sweet)
  • 2 teaspoon sugar
  • 2 tablespoon roasted sesame seeds
  • 2 tablespoon achari masala powder Achari masala powder recipe


  • Take a grinding jar add tomatoes, green chilli, ginger, and coriander leaves grind to a fine paste.
  • Take a small jar add sesame seed and one tablespoon of water grind to a fine paste, keep aside
  • Heat a non-stick pan with regular oil and mustard oil
  • Sprinkle some Kasuri methi and fry, now pour in the tomato paste
  • Cook on low flame till oil leaves the sides of the pan
  • Add Haldi, red Chilli, and coriander powder. Fry for a few seconds
  • Pour in the curd and sesame paste and fry till all is incorporated well keep stirring while it’s cooking for few seconds
  • Add the achari masala powder Achari masala powder recipe
  • Add water according to desired consistency
  • Now add in salt with paneer and boil.
  • Off the flame and serve hot.

I have used roasted sesame seed so I am not frying it in the oil and adding it in the end to the curry, if you are using raw sesame seed make sure to fry it in the oil before adding the tomato paste.

Achari masala powder recipe

Indian household is filled with different types of masala, every house’s kitchen pantry will have at least 3 to 4 masala ready in hand.

We love our masala without which our curries and sabzi won’t taste the way it does.

Homemade masala is at anytime best as they are freshly grounded, without any chemicals in them.

When I say without chemicals the question rises is how does the shelf-life increase of any product, firstly we don’t pack and keep it in any store or sell in hot or cold temperatures. Our motive is to give our loved ones everything fresh. But… if you want to increase the shelf life of the masala just store it in an airtight container in the freezer, this stays good for six months, use it as required.

Keep in mind the spices you are using should be fresh. This makes a huge difference to the taste.

While making this masala all the spices are dry roasted on low flame. Don’t be in a hurry while roasting let the flame be low and roast till you get the aroma of the spices.

Dry roasted spices

This powder can be used in your pickles as well only you have to add turmeric, hing and coriander powder.

Add in your curries or sabzi like achari paneer, achari Gobi or achari eggplant. Add to your rice recipe like pulao.

Red Chilli can be adjusted according to your preference to be as spicy as you want.

So let’s get the recipe

#purvanchaltadka #foodblogger #acharimasala

Achari Masala powder


  • 2 tablespoon fenugreek/ Methi seeds
  • 2 tablespoon fennel/ saunf seeds
  • 2 tablespoon cumin/ jeera seeds
  • 1 tablespoon kalonji/ Nigella seeds
  • 1 1/2 tablespoon mustard/ rai seeds
  • 1 tablespoon ajwain/ carom seeds
  • 10 to 15 dry red Chilli
  • 2 tablespoon amchur powder/ dry mango powder


  • Take a wok/ kadhai on the flame of the stove on low
  • Dry roast red Chilli till the colour changes to a bit dark remove to a plate
  • Dry all the given spices together in the same kadhai
  • Till you get aroma for 2 minutes
  • Put Dry red chilli, amchur powder and the roasted spices in a grinding jar
  • Grind to a fine powder
  • Achari masala powder is ready
  • Use as required, and store in an airtight container.

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