Add red chilies, coriander seeds, fennel seeds, cumin, mustard and methi seeds to a spice jar. Make a fine powder set aside.

Puree tomatoes and capsicum. Set this aside as well.

Heat oil in a pan. Add kalonji seeds. When they splutter add hing. Immediately add finely chopped onions and saute until golden.

Add ginger garlic paste and saute till the raw smell goes away. Lower the flame and add in the achari spice powder.

Saute till a nice aroma comes out just for 1 to 2 mins. Do not over fry to prevent bitterness. Pour the tomato capsicum puree.

Saute till the moisture evaporates. The mixture turns thick. Add red chili powder, turmeric, salt and sugar.

Mix and fry on a low heat for 2 mins. The masala leaves the pan by now. Add half of the curd to the pan. Mix well with spice masala.

Add the other half and repeat it. Cook until the masala leaves the pan. Pour water and make a gravy.

Cover and cook until the gravy thickens. At this stage you will see traces of oil on top. Mix everything well. Add paneer and ginger.

Mix and cover the pan. Cook on a low heat for 2 mins. Add coriander leaves and turn off the heat.

Transfer achari paneer masala to a serving bowl. If you prefer more tang, then add lemon juice.