Paneer Achari Tikka, Indian Starter RECIPE

Paneer Achari Tikka, Indian Starter

Crisp outside, succulent inside, and masaledar to the core, the Paneer Achari Tikka is a tongue-tickling starter that is sure to gear up your digestive system!

Here, the paneer cubes are marinated in a chatpata mix of curds, spices and pickle masala and then cooked on a tava. We have used only the masala from the mango pickle avoiding the mango pieces.

Also, the tikkas are to be cooked just before serving to enjoy the best texture – otherwise they will get chewy. You will love the really achari taste of this paneer tikka – go for it!

Preparation Time: 10 mins Cooking Time: 15 mins Total Time: 25 mins Makes 10 tikkas

Ingredients

30 paneer (cottage cheese) , cut into 2"cubes

1 1/2 tbsp mango pickle

2 tsp coriander (dhania) seeds

1/2 tsp fenugreek (methi) seeds

1 tsp nigella seeds (kalonji)

1 cup thick curds (dahi)

1/4 tsp turmeric powder (haldi)

1/2 tsp chilli powder

1 tsp ginger-garlic (adrak-lehsun) paste

1/2 tsp garam masala

salt to taste

2 tbsp oil

For Serving

onion slices

lemon wedges

green chutney

Method

1.Heat a small non-stick pan put the coriander seeds, methi seeds, nigella seeds and dry roast it on a medium flame for 2 minutes.

2.Cool slightly and blend in a mortal pestle (khalbatta) till coarse.

3.Combine the curds, mango pickle, prepared coarse powder, turmeric powder, chilli powder, ginger-garlic paste, garam masala and salt and whisk well.

4.Add the paneer cubes, mix gently and keep aside for 30 minutes in the fridge.

5.In a skewer insert 3 marinated paneer pieces at regular intervals.

6.Repeat step 5 to make 9 more tikkas.

7.Heat 1 tbsp of oil in a non-stick tava (griddle), place 5 skewers on it and cook on a medium flame till it turns light brown in colour from both the sides.

8.Repeat step 7 to cook 5 more tikkas in 1 more batch.

9.Serve immediately with onion slices, lemon wedges and green chutney.

EAT AND ENJOY THE TASTE

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