Instant Pot Achari Paneer – Dhaba Paneer in Pickling Spices

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

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.

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.

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.

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.

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