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Instant Pot Achari Paneer – Dhaba Paneer in Pickling Spices

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course, Side Dish
Cuisine Indian, North Indian
Servings 6


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)



  • 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.


  • 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.
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