Paneer Korma Achaari Recipe | How to make Paneer Korma Achaari

  • Servings : 2-3
  • Prep Time : 5m
  • Cook Time : 5m
  • Ready In : 20m

Indian Cottage Cheese in a thick  korma sauce that is hot, spicy, sour and just tantalises the senses.

This recipe has been inspired by an Achari Lamb recipe from Jiggs Kalra’s Prashad, one of my favourite cook books of all time. I have adapted this fabulous non-vegetarian dish to suit my more vegetarian palate! Hope you like it !

Achaar means pickle in Hindi. However, if you think that  pickles are the vinegary stuff coming out of bottles, be ready for the shock of your life. Indian pickles are spicy, hot, sour … and so so good!

This recipe combines the stuff that goes into pickles with the paneer gravy. It’s easy, try it!


  • Onion - 1 finely chopped
  • Dry red chillies- 2
  • Paneer - 1 packet
  • Turmeric - 1/2 tsp
  • chilli powder - 1/2 tsp
  • GInger paste - 1/2 tsp
  • Garlic - 1 tsp
  • Yoghurt - 1/4 cup beaten
  • Kalonji or Nigella seeds - 1 tsp
  • Mustard seeds- 1 tsp
  • Salt to taste
  • Oil - for cooking


Chop the onions finely. If cooking without onions, omit this step.

Beat the yoghurt and add the turmeric, chilli powder, ginger – garlic paste.

Let the paneer marinate in this for 30 minutes.

Heat oil in a wok and fry onions till brown. Keep aside.

Heat 2 tsp oil again and add red chillies. Add kalonji (nigella) seeds. Fry for 2 minutes till fragrant. Add mustard seeds. When they start popping, add the paneer and fry for 2 minutes.

Add the rest of the marinade. Add salt to taste.

Fry till the paneer is covered in a thick sauce. Once cooked, add the fried onions (optional)

Serve hot. Remember paneer tastes best when piping hot, because it is so incredibly soft!


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