Achari paneer tikka
Achari paneer tikka, from above
VegPunjab

Achari paneer tikka

Paneer marinated in pickle spices. Tangy, punchy and very good with a cold drink.

50 minTime
22 gProtein each
mediumSpice
Pickle spices on the grill2 chapters · 1 min read

Make it your way

Grandma's wayPunjabi achari paneer tikka.
The original
377kcalsame
22 gproteinsame
2 gfibresame
50minutessame

Achari paneer tikka.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Paneer400 g, in cubes
Hung curd (greek yogurt)½ cup
Mustard oil2 tbsp
Fennel seeds1 tsp
Mustard seeds½ tsp
Fenugreek seeds¼ tsp
Nigella seeds¼ tsp
Cumin seeds¼ tsp
Kashmiri chilli powder1½ tsp
Turmeric (ground turmeric)¼ tsp
Dry mango powder½ tsp
Ginger garlic paste1 tbsp
Lemon juice2 tsp
Saltto taste
Onion1 large, in petals
Capsicum (green capsicum, green bell pepper)1, in squares

Method

4 steps
  1. 1Dry roast fennel, mustard, fenugreek, nigella and cumin for a minute, then coarsely grind.
  2. 2Heat mustard oil till smoking; cool slightly.
  3. 3Whisk hung curd, ground spices, chilli, turmeric, amchur, ginger garlic, lemon, salt and the oil.
  4. 4Coat paneer and vegetables, rest 30 minutes, skewer and grill at 230 C for 8 to 10 minutes.
Serve it like this

Serve on a sizzler with onion rings and lemon, with mint chutney and a bowl of sirka pyaaz. Hot.

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Make it a meal

What goes with Achari paneer tikka: a bread or rice, a side, something to drink and something sweet.

Bread or rice Butter naan40 min
On the side Sirka pyaaz15 min
On the side Hari chutney10 min
To drink Masala chaas10 min
To drink Sweet lassi10 min
Something sweet Gajar halwa90 min
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