Achaari Paneer Tikka

Achaari Paneer Tikka is a tangy, spicy and mouth watering Indian vegetarian appetizer. We marinate paneer (Indian cottage cheese) in hung curd and pickle spices, and then pan fry, grill or roast it.

Also try: Paneer Tikka, Haryali Paneer Tikka, Pesto Paneer Tikka.

Course: Starters

Cuisine: North Indian

Time: Preparation – 15 mins, Marination – 2 hours, Cooking – 15 mins, Total – 2.5 hours

Servings: 2-3

Ingredients:

1. Paneer (Indian cottage cheese) – 250 grams (cut into 1 inch cubes)
2. Hung Curd (or plain greek yogurt) – 1/4 cup
3. Gram Flour – 1 tbsp
4. Onion – 1 medium (cut into 1 inch cubes)
5. Bell Peppers – 1/2 cup (cut into 1 inch cubes)
6. Ginger-Garlic Paste – 1 tbsp
7. Cumin Seeds – 1 tsp
8. Fennel Seeds – 1 tsp
9. Black Mustard Seeds – 1 tsp
10. Fenugreek Seeds – 1/4 tsp
11. Nigella Seeds (Kalonji) – 1/2 tsp
12. Red Chilli Powder – 1/2 tsp
13. Black Salt – 1/4 tsp
14. Turmeric Powder – 1/4 tsp
15. Lemon Juice – 1 tbsp
16. Mustard Oil –1 tbsp 
17. Oil to pan fry or roast the tikkas
18. Salt to taste.

PS: 1 Cup = 250 ML.

How to make Paneer Tikka:

1. Heat a pan and add cumin seeds, fennel seeds, nigella seeds, black mustard seeds & fenugreek seeds. Dry roast till fragrant, do not over do it. Turn off the flame and let it cool down. Now grind to make a coarse powder, keep aside the pickle powder
2. Take mixing bowl and add hung curd, mustard oil, ginger-garlic paste, gram flour, pickle powder, red chilli powder, turmeric powder, black salt, lemon juice & salt. Mix well
3. Add paneer, onion and bell peppers. Gently mix, should be coated well in the marinade
4. Cover the bowl and refrigerate for up to 2 hours
5. Now take the paneer, onion and bell peppers in any order on a skewer
6. Heat a pan or tawa, spread some oil and place the skewer. Cook from all the sides till golden brown
7. Your Achaari Paneer Tikka is ready. Serve hot with Chutney.