Achari dishes use traditional Indian pickle masalas. If you are a fan of hot and spicy dishes, achari recipes are for you. Packed with the punchy fenugreek and mustard seeds powder, achari masala is used to pickle many ingredients in Indian subcontinent.
From mangoes to mixed vegetables, achari spice blends and mustard seed oil is generously used to pickle and store year around in traditional stoneware. A south Indian delicacy called ‘Avakaya’ the world renowned mango pickle is a must try to challenge yourself for the hotness.
In north India, achari dishes are cooked on a daily basis using a variety of ingredients like paneer, tofu, chicken, lamb, seafood and some raw fruits and vegetables. Achari paneer or tofu is a treat if you are vegetarian or vegan and love to taste distinct hot flavours.
Paneer or Tofu Achari Recipe
Here is Your Recipe
200 gram Paneer or Tofu
2 tablespoon mustard oil
½ cup Natural yoghurt
1 teaspoon freshly ground ginger garlic paste
1 teaspoon fennel seeds
¼ teaspoon fenugreek seeds
½ teaspoon mustard seeds
1 teaspoon cumin seeds
Salt to taste
First prepare ‘Achari’ masala
Dry roast and grind fennel seeds, fenugreek seeds, mustard seeds, cumin seeds into a coarse powder.
Drain off any excess water from the yoghurt and place in a bowl.
Add garlic ginger paste, salt and the powdered achari masala and mix well.
Cut the paneer (or tofu) into 2 inch cubes.
Dip the paneer or tofu pieces in the achari-yogurt.
Cover the bowl and place in the fridge for a minimum of 3 hours to marinate.
Grill the marinated paneer or tofu pieces until fully cooked.
You may barbeque the until light brown in colour on all sides
Serve hot as a starter or a snack for guests.
No mustard seed oil? You may use sunflower oil.
When barbecue, add bell peppers with paneer or tofu pieces to the skewer.