Instant Pot Achari Paneer – Dhaba Paneer in Pickling Spices

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You won’t need takeout with this Instant Pot Achari Paneer – Dhaba Paneer in Pickling Spices recipe!

instant pot achari paneer

Why I attempted this recipe?

I got to thinking about all amazing food I had when I visited India last week. I decided to make restaurant style paneer at home. And boy! I am so glad I tried this recipe. This paneer recipe is a quick, incredibly flavorful, zesty, make ahead dish!

What does achari masala mean?

Achari masala is an Indian spice mix. It is typically made by dry roasting whole spices and then coarsely grinding them. The spices add a pickle like flavor to the final dish or curry.

What ingredients do I need to make this Instant Pot Achari Paneer – Dhaba Paneer in Pickling Spices?

You will need the following ingredients for the achari powder: fenugreek seeds, fennel seeds, whole coriander seeds, whole red chillies, whole cumin seeds and mustard seeds.

For the curry: You will need: oil, kalonji seeds, asafoetida, onion, ginger garlic paste, tomatoes, green bell pepper, ground turmeric, sugar, salt, red chili powder, tomato ketchup, Greek yogurt, rice flour, ground mango powder, cilantro, water and paneer.

How do I make this Instant Pot Achari Paneer – Dhaba Paneer in Pickling Spices?

Firstly, select sauté on the Instant Pot and adjust to normal. Further, add in fenugreek seeds, fennel seeds, whole coriander seeds, whole red chilies, whole cumin seeds and mustard seeds. Let them dry roast for about 3 to 4 minutes until they become fragrant and they change color. When done press cancel.

Next remove the roasted ingredients from the pot and let them cool. Finely grind them in a grinder to a fine powder.

dry spices for achari paneer

ground spices for achari paneer

Furthermore, when ready to cook, clean the inner pot well. Press sauté on the instant pot and adjust to normal. Next, add in oil. Additionally, when the oil is hot add in kalonji seeds and asafoetida.

oil in instant pot

Consequently, When the seeds splutter add in pureed onions and ginger garlic paste. Continue sautéing for about 2 to 3 minutes until the raw onion odor is eliminated.

onion garlic paste in instant pot

Also, add in the ground achari mix and continue sautéing for a minute. Moreover, add in ground tomatoes and bell peppers and let them sauté for 4 minutes until the raw tomato odor is out.

tomatoes and bell peppers in instant pot

Then add in ground turmeric, sugar, salt, red chili powder, tomato ketchup, and ground mango powder. Stir well and let it sauté for 2 minutes till oil leaves the sides.

And then add in the Greek yogurt mixed with rice flour and mix well. Sauté for another minute and keep stirring.

Add in paneer and ¾ cup water. Also, stir gently without breaking the paneer. Select cancel.

Once all the ingredients are in, seal the pot and select manual/high pressure for 1 minutes. Finally, when cooking is complete, use quick pressure release to depressurize

Garnish with cilantro.

Tricks:

  • Mix greek yogurt with rice flour and whip it well. The yogurt needs to be at room temperature. This trick makes the gravy thick and prevents the curdling of the yogurt.
  • Puree the onions and tomatoes for a thick gravy.
  • Do not overcook the paneer. Overcooking makes the texture chewy.

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.

Try some of our other recipes:

Instant Pot Kashmiri Goat Yakhni / Instant Pot Yogurt Goat Curry

Instant Pot Authentic Kashmiri Rogan Josh / Instant Pot Quick Kashmiri Goat Curry

Instant Pot Mughlai Gosht / Instant Pot Quick Mughlai Goat Curry

Instant Pot Achari Paneer – Dhaba Paneer in Pickling Spices

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course, Side Dish
Cuisine: Indian, North Indian
Keyword: Achari Paneer, Easy Instant Pot Paneer, Instant Pot Achari Dish, Instant Pot Achari Paneer, Instant Pot Dhaba Paneer, Instant Pot Easy Paneer, Instant Pot Paneer Curry, Instant Pot Paneer in Pickling Spices
Servings: 6
Author: shilpa

Ingredients

Achari Spices

For the Curry

  • 4 tbsp oil of choice
  • 1 tsp kalonji seeds  (nigella seeds)
  • 1/4 tsp asafoetida  (heeng)
  • 1 onion (pureed) (1.5 cups pureed)
  • 1 tsp ginger garlic paste (fresh or packaged)
  • 2 tomatoes large (pureed) (1.5 cups pureed)
  • 1/2 bell pepper (green)
  • 1/4 tsp ground turmeric  (haldi)
  • 1/2 tsp sugar (white)
  • 3/4 tsp salt
  • 1 and 1/2 tsp red chili powder  (ground cayenne pepper)
  • 1 tbsp  tomato ketchup  (heinz or any other)
  • 1/2 cup greek yogurt (plain) (at room temperature)
  • 1/2 tsp rice flour  (chawal ka atta)
  • 3/4 cup water
  • 1/2 tsp mango powder  (amchur/amchoor powder)
  • 12 oz paneer pack (store bought)
  • 1/4 cup cilantro (fresh and finely chopped)

Instructions

Prep

  • Rinse and puree the onions and tomatoes.
  • Rinse and finely chop the cilantro.
  • Chop the paneer to 2 inch cubes.
  • Mix the greek yogurt with rice flour. This will add thickness to the gravy and prevent the yogurt from curdling. Whip well.

Cook

  • Firstly, select sauté on the Instant Pot and adjust to normal. Further, add in fenugreek seeds, fennel seeds, whole coriander seeds, whole red chilies, whole cumin seeds and mustard seeds. Let them dry roast for about 3 to 4 minutes until they become fragrant and they change color. When done press cancel.
  • Remove the roasted ingredients from the pot and let them cool. Finely grind them in a grinder to a fine powder. This is your achari powder.
  • When ready to cook, clean the inner pot well. Press sauté on the instant pot and adjust to normal. Next, add in oil. Additionally, when the oil is hot add in kalonji seeds and asafoetida.
  • When the seeds splutter add in onions and ginger garlic paste. Continue sautéing for about 2 to 3 minutes until the raw onions odor is eliminated.
  • Add in the ground achari powder and continue sautéing for a minute. Moreover, add in pureed tomatoes and bell peppers and let them sauté for 4 minutes until the raw tomato odor is out.
  • Add in ground turmeric, sugar, salt, red chili powder, tomato ketchup, and ground mango powder. Stir well and let it sauté for 2 minutes till oil leaves the sides.
  • Add in the Greek yogurt mixed with rice flour and mix well. Sauté for another minute and keep stirring.
  • Add in paneer and ¾ cup water. Also, stir gently without breaking the paneer. Select cancel.
  • Once all the ingredients are in, seal the pot and select manual/high pressure for 1 minutes. Finally, when cooking is complete, use quick pressure release to depressurize. Transfer to a serving bowl and garnish with cilantro.
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