To begin making the Achari Paneer Masala Recipe, in a small bowl, soak the 4 cashew nuts in hot water for about 15–20 minutes. This softens them, making them easier to blend into a smooth, creamy base — key for the rich, tangy gravy of Achari Paneer Masala.

Heat a heavy-bottomed pan on low flame. Add coriander seeds, fennel seeds, mustard seeds, fenugreek seeds, dried Kashmiri red chillies, kalonji and cumin seeds. Dry roast them for about 5–10 minutes, stirring occasionally, until they become aromatic — this releases essential oils and deepens the flavour.

Let the roasted spices cool completely. Transfer them into a mixer-grinder and grind to a fine powder. This freshly ground “achari masala” is the heart of this recipe.

Into the grinder add the soaked cashews (drained), chopped tomatoes and chopped green bell pepper (capsicum). Grind to a smooth paste. This will give the gravy a creamy, slightly sweet balance to the sharp pickling spices.

In a heavy-bottomed pan or kadhai, heat 1 tablespoon mustard oil until it reaches smoking point (or until it’s quite hot). Add the slit green chilli and a pinch of asafoetida. Sauté for about 10–15 seconds to infuse the oil.

Add the finely chopped onions. Sauté on medium-high heat until the onions turn golden brown. This builds a deep base flavour — the sweetness of onions balances the tangy, spicy achari masala.

Add the freshly ground achari masala to the onions. Stir and roast for about 15–20 seconds — this helps bloom the spices and deepen their aroma.

Pour in the prepared puree of cashew, tomato, and capsicum. Mix well. Cook on medium heat until the gravy thickens and oil starts to separate from the sides — this should take about 5–7 minutes. This separation is a sign that the masala is cooked well and flavours have melded.

Gently add the paneer cubes. Stir gently to coat them with the masala gravy. Cook for just 2 minutes, enough for the paneer to warm through and soak up the flavours without becoming rubbery. Check salt and adjust seasoning this point.

Turn off the heat. Transfer the hot Achari Paneer Masala into a serving bowl. Garnish with a few fresh coriander leaves (optional — adds freshness and color).

Serve Achari Paneer Masala Recipe along with Phulka or Jeera Rice, Dal Fry, and Boondi Raita for a weekend meal.