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.

Chilli Paneer recipe

Eat Intelligently

That’s An ART

Indo-chinese food is the most popular street food of India. One can enjoy these Chinese cuisine with Indian tadka at every corner . Be it Metro city or a rural place. Everyone is making their own version of Chinese food with available ingredients near their Market place.

Today I am sharing with you Chilli paneer recipe.

Chilli Paneer

What is Chilli Paneer??

So, it’s basically paneer coated with cornstarch and deep fried with some green chili in the recipe.

What ingredients are required

It completely depends on your taste buds, with basic vegetables like capsicum, spring onions. You can go on to add more of your favorite one’s.

So let’s get the recipe

#foodblogger #purvanchaltadka #chillipaneer


  • 4 tablespoon cornflour
  • 1/2 cup maida
  • 1 teaspoon salt
  • 2 tablespoon schezwan chutney
  • 5 ml vinegar
  • 5 ml water
  • 1 tablespoon cornflour
  • 5 ml soy sauce
  • 1 tablespoon red chili sauce
  • 3 to 4 green chili slit long
  • 1/2 cup garlic minced
  • 1 tablespoon grated ginger
  • 2 capsicum cut in cubes
  • 1 onion cut cubes
  • 250 grams paneer cubed
  • Oil for deep frying and cooking
  • 1 cup spring onions green for garnish


  • Take a bowl add maida, cornflour and salt , mix it well
  • Coat the cubed paneer in it
  • Heat a kadhai with oil and deep fry the paneer till golden brown
  • Remove on paper towel
  • Take a small bowl add water and cornflour to form a slurry, keep this aside
  • Use the same kadhai and remove the extra oil
  • Heat it , add in green chili, garlic and ginger, saute it
  • Add in the veggies and stir
  • Add in vinegar, schezwan chutney, red chili sauce, soy sauce and salt
  • Stir it well
  • Cook for a minute
  • Now add in the slurry
  • And cook it desired consistency
  • For half a minute
  • Off the flame
  • Garnish with spring onions green
  • Your Chilli Paneer is ready to be enjoyed while it’s piping hot
  • Simple and easy recipe hope you enjoyed it
  • Until then keep exploring…….

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Paneer tikka sashlik

“Food is Fuel”

Making of paneer tikka is very simple with a few points to remember if you want that hotel style paneer tikka sashlik.

By following a perfect recipe you can definitely get that scrumptious taste at home as well.

Key ingredient for tikka is mustard oil, yes this oil gives you the exact flavour and the smoky texture. If you switch using mustard oil I guess the taste will differ a lot.

This recipe is a famous one for any North Indian restos as north Indian do love using mustard oil in their food.

A protein packed snack for any time, which keeps one full. Here your favorite veggies are marinated with mixture of curd along with paneer and what exactly the mixture is that you will know in the recipe card, so let’s get started…


Paneer tikka

Paneer Tikka sashlik

  • 1 cup Paneer cubes
  • 1 cup shimla mirch/capsicum chopped in square
  • 1 cup onion chopped in square
  • 1 cup tomato chopped in cubes n pulp removed
  • Butter for grilling
  • 1/2 cup mustard oil
  • 1 cup curd
  • 2 tablespoon besan /chickpea flour
  • 1/4 teaspoon jeera powder
  • 1/2 tablespoon coriander powder /dhaniya powder
  • 1/2 tablespoon kashmiri red chilli powder
  • 1/4 tablespoon kasuri methi
  • 1 tablespoon salt or as per taste
  • 1 tablespoon garam masala powder


  • Take a bowl add in curd,now add besan, coriander powder, jeera powder, kashmiri red chilli, salt, garam masala powder, kasuri methi and mustard oil and mix it
  • Mixture for tikka is ready
  • Now,add the chopped veggies in this bowl with paneer and coat well
  • Leave it for an hour
  • After an hour prick the veggies and paneer in skewers
  • Heat griddle or tawa
  • Apply butter, place the skewers on them
  • Keep applying butter on all sides
  • Grill till golden brown
  • Take on a plate drizzle with lemon juice and mayonnaise
  • Serve them hot
  • Paneer tikka is ready
  • Hope you loved this simple recipe for more do visit again.
  • Until then keep exploring…….
  • Mustard oil gives that smoky flavour to this tikka just like hotels so don’t skip using it.

Rating: 1 out of 5.

Tandoori Whole wheat paneer kulcha recipe

Not able to reach out to restos and feel like having kulcha but still we want it to be nutritional, so instead of using maida or refined flour here we are using whole wheat flour to make kulcha .Loaded with ghee and stuffed with paneer.

Kulcha is a north Indian cuisine, especially Punjab and when you talk about Punjab ghee can’t be ignored. North Indian like their recipes to be healthy and heavy. With heavy here I mean loads of ghee.

Purvanchal’s Tadka

Coming to the recipe here wheat flour is mixed with salt, baking soda, oil and water. Then stuffed with paneer masala .So if read till here, do check out the recipe

#kulcha #wheatflourrecipes#paratha#indianbread#foodblogger#indianfoodblogger

Whole wheat kulcha


For dough

  • 1 cup wheat flour
  • 1/2 tablespoon baking soda
  • 1 tablespoon baking powder
  • 1/2 cup milk
  • 3 tablespoon curd
  • 1 tablespoon salt
  • 1/2 cup oil
  • 1 tablespoon kalonji
  • 1 tablespoon coriander leaves

For paneer stuffing

  • 1 cup grated paneer
  • 2 green chilli chopped
  • 1 onion chopped
  • 1 tablespoon ginger-garlic paste
  • 2 tablespoon coriander leaves
  • 1/2 tablespoon salt
  • 1/2 tablespoon coriander powder
  • 1/2 tablespoon garam masala powder
  • 1/4 tablespoon Red chilli powder
  • 1/4 tablespoon amchur powder


  • Take a bowl add flour, milk, curd, oil, salt,baking soda and water
  • Knead soft dough
  • Cover and keep for half an hour
  • Meanwhile make the stuffing, take another bowl add grated paneer, green chillies, onions, salt, coriander powder, red chilli powder, garam masala powder ,amchur powder, coriander leaves and ginger garlic paste
  • Mix it well, the stuffing for kulcha is ready
  • Now take small lemon size dough and roll it down and stuff one tablespoon paneer mixture and pinch it together by sealing the edges
  • Roll it long in size
  • Apply water on one side, sprinkle kalonji and chopped coriander leaves, press it with rolling pin
  • Heat the tawa, pick the kulcha and apply water on the back side and keep it on the tawa, so that it sticks to it
  • Cook for 30seconds and just flip the tawa onto the flame and let it bubble up till dark and smoky
  • Remove from heat and scratch from below to remove the kulcha
  • Take it on a plate apply ghee or butter
  • Serve it hot with any gravy or eat it just like that

Butter Paneer masala

One of the most demanded dish in any restaurant for a vegetarian is butter paneer masala, delectable and creamy, served with naan or kulcha.

Here’s presenting a simple and quick recipe a complete hotel style.

This recipe I adapted after eating instant gravy mix, which has preservatives in them, as we all know and I wanted something made at home with the same taste but way healthier than the packed ones.

Butter Paneer masala

Let’s get the recipe


Butter Paneer masala


  • 250 grams Paneer /cottage cheese
  • 4 onions
  • 1 tablespoon kasuri methi
  • 1 tablespoon lemon juice
  • 1 tablespoon sugar
  • 1/2 tablespoon tomato ketchup
  • 3 tomatoes
  • 2 green chillies
  • 2 cloves /lavang
  • 2 elaichi /cardamom whole
  • 1 bay leaf
  • 4 Kali mirch /black pepper corn
  • 100 grams butter
  • 5 to 6 garlic pods
  • 1 inch ginger
  • 10 to 12 kaju/cashwenuts
  • 1/4 tablespoon haldi /turmeric powder
  • 1 tablespoon coriander powder
  • 1 tablespoon kashmiri lal mirch powder
  • 1 1/2 tablespoon garam masala powder
  • 2 tablespoon salt or as per taste


  • Heat pan with butter, add ginger-garlic, onions and cook till transparent
  • Add whole spices with chopped tomatoes
  • And kajus
  • Add all the given masala along with garam masala
  • Add half tablespoon of salt,to make cooking fast
  • Cover with the lid
  • Cook for five minutes on low flame
  • Allow it to cool down completely
  • Blend it to a fine paste by adding little water
  • Take another kadhai add butter, now add in chopped green chillies
  • Saute till light brown
  • Pour in the paste with desired water as you like the gravy to be. Thick or little dilute
  • Add lemon juice and sugar
  • Add tomato ketchup
  • When the mixture is boiling add salt as per taste
  • Meanwhile cut paneer into cubes, if it’s store bought thaw it in warm water and use. This makes paneer soft, if it’s a bit hard
  • Add in paneer and kasuri methi
  • Give it one more boil
  • Add 1 tablespoon of more butter for that extra taste
  • Butter paneer masala is ready to be served with naan or kulcha
  • Hope you enjoyed the recipe
  • Until then keep exploring……

If you wish you can strain the paste and then use it,process remains the same

Malai kofta paneer/How to make Malai kofta


Life journey :

Ok,so it goes like this.One of our family friend whom i had met a couple of times ,with whom i had gone for a family trip for 3 days as well..suddenly forgets my name😠imagine this, i am completely blank now…all kind of thoughts in my mind what happened to her? Is she ignoring me or has she really forgotten my name….How is this possible???? A person with whom i had travelled doesn’t remember my name…she’s calling me Seema😁…

Story goes like this,she had a kitty party and called all friends over,one of them was me (with a new name Seema😆) so now i reached there all happy iam meeting my friend, she’s genuinely a lovely lady.Served us a lovely platter of snacks, wholesome one..enjoyed talking to all ,some came with their toddlers seeing them do masti was mood freshing. Now suddenly i hear Seema Seema!!i did not bother to look as i am not Seema…then bhabhi (i call her)came to me and gave the plate and said you did not hear (hahaha)i was thinking i heard but did not know that i was the one…ok now finished with all the party stuff returned home with a heavy heart…just thought i could have corrected her on the spot Why didn’t i?only because she was way elder to me or i was like whats in a name no there is a lot in a name…i was waiting for my next visit to her place to see if she still calls me the same…but lucky this time i was referred to as Sadhana😍all happy, later to realise that it was just a slip of the tongue. No issue, she’s still my favourite one and respected as well.who has always stood with me in our thick and thin.Now i know she’s bad with names, which she has done with many others also..this was just my experience, which i loved to share here.Thank you for reading i am not a writer just my stories here

Today’s recipe is Malai kofta paneer a creamy and rich in flavour curry.A complete North Indian food .This curry is made with khoya and dryfruit. So let’s get the recipe

#purvanchalstadka #malaikofta#foodbloggers #paneer


  • 1 cup paneer
  • 1/2 cup khoya
  • 2 tablespoon raisins
  • 2 tablespoon kaju (cashews)
  • 1 tej patta
  • 2 green elaichi
  • 3 to 4 cloves/ lavang
  • 4 black pepper
  • 4 onions
  • 2 tablespoon ginger-garlic paste
  • 2 boiled potatoes
  • 2 tablespoon cornflour
  • 1 tablespoon sugar
  • 1/2 tablespoon kasuri methi
  • 2 tablespoon butter
  • 1 tablespoon red chilli powder
  • 2 to 3 tablespoon coriander powder
  • 2 tablespoon garam masala powder
  • 4 tomatoes
  • Salt as per taste
  • Oil for deep frying


For the koftas

  • Take a bowl ,grate paneer in it, add boiled and mashed potatoes as well
  • Keep a little khoya side to use it in the gravy for thick and creamy consistency
  • Now ,add green chillies, coriander leaves, khoya with chopped raisins
  • Mix it well
  • Add salt and cornflour
  • Give it a lovely mix
  • Make round balls of desired size
  • Place them on the plate ,after you have finished making all the koftas in same manner
  • Heat oil in a deep pan and fry all the koftas till golden brown and remove them on the kitchen towel

For gravy

  • Take a bowl add little water add in tomatoes, tej patta,elaichi, lavang and black peppercorns and boil it till tomatoes turn soft
  • After it has cooled down, blend it to paste
  • In the same pan in which you had deep fried koftas ,chop the onions and deep fry till golden brown
  • Make a fine paste of onions
  • Soak kaju in warm milk for 10 minutes and grind to a paste
  • Heat kadai add oil with butter add green chillies ,ginger-garlic paste saute,add kaju paste saute it for some seconds add onion paste, pour in the tomato puree with all the given spices
  • Add water to the desired consistency or skip
  • Add garam masala powder ,sugar and kasuri methi with salt boil for 2 minutes
  • Add in the left khoya in the gravy for that creamy and rich flavour
  • Add in the koftas when you are ready to serve
  • Your delicious Malai kofta paneer is ready
  • Here i have not stuffed paneer with khoya instead i have mixed khoya and dryfruit with paneer and potatoes
  • Serve it with naan or roti
  • loved by my kids and this is all time favourite in my house

Palak aur Paneer ki bhurji/How to make Palak paneer bhurji

Palak or spinach is good for digestion prevents constipation. Its has antioxidants as well.prevents aging and many more ….palak is full of nutrients, vitamins and protein. Eat them in any form ,add them to your diet every week once.Making my twins eat palak ain’t easy job,so tried this Palak Paneer bhurji ,as paneer is everyone’s favourite. Its a win win recipe

Lets get the recipe

#purvanchalstadka#foodblooger #palakpaneerbhurji#desikhana


  • 1 whole bundle palak/spinach
  • 2 onions chopped finely
  • 2 green chillies finely chopped
  • 1/2 tablespoon black pepper powder
  • 2 tablespoon oil
  • 2 to 3 tablespoons butter
  • 1 tomato chopped
  • 1/2 tablespoon lemon juice
  • 1 tablespoon sugar
  • 1/2 tablespoon red chilli powder
  • 1 tablespoon coriander powder
  • 1 tablespoon garam masala powder
  • Salt as per taste
  • 1 tablespoon ginger-garlic paste
  • 1/2 jeera
  • 250 grams paneer (cottage cheese)


  • Wash and chop spinach well
  • Heat oil and butter on a low flame in a kadai add in jeera,green chillies and saute till done
  • Now add in chopped onions and ginger-garlic paste
  • Give it a nice mix till the colour changes to golden brown
  • Add in chopped tomatoes, cook till tomatoes have melted completely
  • Add in, all the spices given above except salt and garam masala
  • Mix it well,now add palak and cover the lid
  • Palak starts leaving water
  • Open the lid and cook it on slow flame till the water evaporates
  • Add salt ,sugar and lemon juice with garam masala powder
  • Mix well
  • Still the palak will be watery thats ok,add in the crumbled paneer and mix it
  • Off the flame
  • Adding butter is very important as this gives kick to the dish, do not skip this
  • As palak paneer bhjurji cools down it tends to thicken
  • If you wish ,you can keep the gravy of the palak and thats called Paneer bhurji gravywali

Paneer paratha/How to make Stuffed paneer parathas

As every one knows that morning breakfast should be heavy and healthy so that morning starts fresh and one feels full of energy. Paneer (cottage cheese) is one thing where you don’t have to bother about it being finished 😀it’s gone in a wink if I don’t hide them for further recipes. Here’s a simple stuffing of with veggies and spices that makes these parathas more delicious served with some butter or home made makhan.Can be enjoyed as lunch or dinner also….

Let’s get the recipe

#purvanchalstadka #paneerparatha#indianfood#foodbloggers


  • 1 cup grated paneer
  • 1/2 cup grated carrots
  • 1/2 cup chopped capsicum
  • 1/2 cup finely chopped onions
  • 1 tablespoon garam masala powder
  • 1/2 tablespoon amchur powder
  • 1/2 tablespoon coriander powder
  • 1/2 tablespoon red chilli powder
  • 3 to 4 green chillies slit long
  • 1 tablespoon chopped garlic or garlic powder
  • Some coriander leaves chopped
  • Salt as per taste
  • Butter for applying on parathas
  • 1 1/2 cup wheat flour
  • 1 tablespoon oil


  • Take a bowl or plate mix all the given ingredients with the salt
  • Use your hands for doing this
  • Keep this aside
  • Now take another bowl add wheat flour ,oil and salt mix it
  • By adding little water make a soft dough
  • heat tawa on low flame
  • Take small portion of dough and stuff the paneer mixture with spoon and gently roll them into parathas
  • Make all the paratha in same way
  • Cook it on the area by applying butter on both the sides
  • Serve them with green chutney
  • My kids apply some home made makhan and eat
  • Yummy and healthy paneer paratha is ready

Instant Kalakand

Kalakand has been my favourite mithai/ sweet ever…one can easily find kalakand in every shop ,be in town or village in Uttar Pradesh. A simple and quick dessert or mithai made easily at home.I do prefer making recipe which are quick without much hassles..Tried out these yummy kalakand at home and they did turn out delicious. If you have sudden guest in the house, this is the sweet to be served, only 15 minutes required and it’s done..lets get the recipe

#purvanchalstadka #kalakand #foodblogger#indiansweet#traditional


  • 1 can milkmaid (400g)
  • 250 grams of paneer
  • 1 tablespoon elaichi powder
  • Rose water or kewra essence fee drops
  • 4 tablespoon sugar
  • Ghee for greasing the plate


  • Crumble or grate the paneer
  • Grease a tray with ghee and keep ready
  • Take a heavy bottom pan,pour in milkmaid
  • Add crumbled paneer in milkmaid
  • Place the pan on medium flame mix well
  • Now add in the sugar and rose or kewra essence
  • Keep stiring till the mixture starts to leave the sides of pan
  • Add in elaichi powder and mix
  • pour the mixture in the greased pan
  • Garnish with some elaichi powder and dryfruit (I have not used)
  • Freeze them for 2 hours
  • Cut them in cubes and enjoy
  • Your yummy and delicious Kalakand is ready to served to guests or enjoy yourself

Leftover Roti wrap/How to make Roti roll

What do you do when you have leftover rotis in the house, I have made roll out of it.If my kids come to know there’s leftover roti they won’t eat….if it’s a paneer wrap, what leftovers???it’s finished within a blink.

A simple wrap can be packed in kids tiffin or breakfast. For me it was a complete lunch as the stuffing is heavy. Let’s get the recipe


  • 6 Rotis (I have used leftover)
  • 250 grams paneer (cut in slices)
  • 1 cup thinly sliced capsicum
  • 1/2 cup grated carrots
  • 1 onion (thinly sliced)
  • 1/2 cup green chutney
  • 1/2 cup Tomato ketchup
  • 1/2 cup mayonnaise
  • 2 to 3 tablespoons butter
  • 1 tablespoon chaat masala
  • 1 tablespoon salt


  • Heat tawa or griddle, once it’s hot apply butter on tawa area and warm the leftover roti one by one.Applying butter on both the sides
  • on the same tawa you can also fry paneer
  • Remove it on a plate, spread a generous amount of mayonnaise on the roti
  • Keep the sliced paneer in the center
  • Layer all the veggies one by one
  • Sprinkle chaat masala and salt
  • Layer with green chutney and tomato ketchup
  • Roll them up….and finish it off😀
  • Your roti wrap is ready
  • Tastes really yum

Paneer Pasanda/How to make Paneer pasanda

Paneer pasanda

Paneer pasanda is a bit sweet and sour recipe.Pasanda means favourite in hindi and paneer is everyone’s favourite , unless you are allergic to dairy products, after attempting several times I was successful in making this.its basically a sandwich of dryfruit in paneer.Lets get the recipe

Paneer Pasanda


  • 250 grams of paneer
  • 4 onions
  • 3 cloves, 3 black pepper, 1 tej patta, 1 green elaichi
  • 1 tablespoon ginger-garlic paste
  • 1 tomato
  • 2 to 3 green chillies
  • 3 to 4 cashew nuts
  • 1 tablespoon tomato ketchup
  • 1 tablespoon coriander powder
  • 1/2 tablespoon red chilli powder
  • 1/4 tablespoon haldi powder
  • 1 tablespoon garam masala powder
  • 1/2 tablespoon kasuri methi
  • 2 tablespoon dry fruits (raisins, cashewnut )
  • 2 tablespoon paneer crumbled
  • 2 tablespoon cornstrach

Continue reading “Paneer Pasanda/How to make Paneer pasanda”

Kadai paneer/how to make kadai paneer

Kadai paneer without kadai…doesn’t make sense as it has to be made in kadai…its a simple dish without much ingredients used..a quick and chatpat recipe. Well served with tandoori roti and naan.My husband is crazy for paneer ,so every time he likes different form of paneer.I keep trying and testing..if it’s really worth…then only I pen it down..not all recipes we eat has to be in our cookbook..This one surely is a must try….food my way

kadai paneer
kadai paneer


250 gram paneer (cottage cheese)

1 capsicum (chopped in cubes)

1 onion (chopped in cubes)

1 tomato (chopped in cubes) remove the pulp

1 tablespoons ginger-garlic paste

1/2 tablespoons jeera (cumin seed)

1 teej patta

1 tablespoon green chilies finely chopped

1/4 tablespoons haldi powder (turmeric)

1/2 tablespoons red chilli powder

1/2 tablespoons coriander powder

1 tablespoon garam masala

1/2 tablespoons kasuri methi

Salt as per taste

2 tablespoons oil

kadai paneer
kadai paneer


Heat oil in kadai add teej patta, jeera let it turn light brown, now add ginger-garlic paste and saute for 1 minute

Once done add green chilies and chopped onions ,saute till soft

Add tomato, capsicum and salt

Let it cook for 2 minutes

Add all the spices,give it a nice stir

Now add paneer,toss it up

Garnish with chopped coriander leaves and kasuri methi

Serve it with roti

Remember the veggies have to be crunchy ,so don’t overcook them

You can use vegetable as your preferance,i have used the ones liked by my kids

Paneer is a must have in this dish rest you can add

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