Achari Khumb Paneer

Discover the joys of Indian vegetarian cuisine with Mehernosh Mody's flavourful spiced Indian cheese and mushroom dish
By Mehernosh Mody
Achari Khumb Paneer
  • Rating:
  • Serves: 4-6
  • Cook Time: 50 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 250 ml vegetable oil
  • 200 g paneer, cut into 1cm cubes
  • 4 tbsp mustard oil
  • 1 tsp spice mix
  • 250 g onions, chopped
  • 1 pieces ginger, (2.5cm in length)finely grated
  • 2 cloves garlic, crushed
  • 1 tsp ground achari spice mix
  • 1 tsp ground coriander
  • 1 tsp red chilli powder
  • 1 pinches turmeric
  • 300 g tomatoes, finely chopped
  • 0.5 tsp dried fenugreek leaves
  • 1 tsp dried mango
  • 200 g chestnut mushrooms
  • 1 pinches salt
  • 1 tsp lemon juice
  • 1 tsp fresh coriander, finely chopped


1. Heat the sunflower oil in a wok or deep pan. Deep-fry the paneer cubes in the oil until golden brown, remove with a slotted spoon, drain on kitchen paper and set aside.

2. Heat the mustard oil in a large pan. Add the whole achari spices and fry until they begin to splutter.

3. Stir in the onions and cook until they turn golden brown, about 5 minutes. Add the ginger and garlic and fry for another 2 minutes.

4. Add the ground achari spices, coriander, chilli, turmeric and tomatoes. Cook, stirring, for a further 15 minutes.

5. Mix in the fenugreek leaves and mango powder. Cover the pan and cook on a very low heat for 15 minutes.

6. Now add the deep-fried paneer cubes and chestnut mushrooms. Cook for 3-4 minutes, until the mushrooms are softened.

7. Season with salt and stir in the lemon juice and coriander. Serve with naan bread.

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