Method

Heat mustard oil in a kadai until smoking (this removes the raw pungency of mustard oil). Reduce heat slightly. Add kalonji, mustard seeds, fennel seeds, and fenugreek seeds. Splutter 30 seconds — these are the "achari" spices that give the dish its pickle flavour. Add dried red chilli.
About 5 min
Tip: Mustard oil must be heated to smoking point before using — raw mustard oil has an unpleasant, sharp bite. Cooking it to smoke-point and cooling slightly removes this harshness while retaining the characteristic flavour.
Add onion to the tempered oil. Cook 10 minutes until golden. Add ginger-garlic paste, cook 3 minutes. Add tomatoes, cook until soft and oil separates (8 minutes). Add red chilli powder, coriander, turmeric. Stir well. Add beaten yoghurt — stir constantly for 3 minutes as it cooks into the masala.
About 15 min
Tip: Adding yoghurt to a hot masala requires constant stirring to prevent it from curdling. Keep the heat at medium, not high, while incorporating the yoghurt.
Add amchur, garam masala, and salt. Add 100ml water, simmer 5 minutes. Add paneer cubes. Toss gently. Cook 4–5 minutes. The sauce should coat the paneer thickly. Garnish with fresh coriander and a drizzle of raw mustard oil for an extra pickle-like punch. Serve with laccha paratha or stuffed kulcha.
About 10 min
Tip: A tiny drizzle of raw mustard oil as a final garnish intensifies the achari character dramatically — it is the same finishing technique used on actual pickles.

Nutrition per serving (estimate)

Contains: dairy