Achaari Paneer Tikka
by Tarla Dalal
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Succulent cottage cheese in a pure desi avatar! Marinated in an intensely spicy achaari marinade, which reflects the flavour of green chilli pickle, the paneer cubes are arranged into a satay and cooked till perfectly crisp outside, soft inside, and flavourful through and through. The best part is that this Achaari Paneer Tikka is not senselessly spicy – it has an exciting blend of flavours ranging from green chilli pickle to magical spices like fennel and nigella seeds, which are sure to fascinate your taste buds.
- Combine all the ingredients, except the curds in a mixer and blend to a coarse mixture.
- Transfer the mixture into a deep bowl, add the curds and mix well.
- Add the paneer to the prepared achaari marinade, mix gently and keep aside to marinate for 20 minutes.
- Arrange the marinated paneer cubes equally on satay sticks and keep aside.
- Heat a non-stick tava (griddle), grease it with little oil, place a few satays on it and cook on a medium flame, using a little oil, till they turn golden brown in colour from all the sides.
- Repeat step 3 to cook more satays.
- Serve immediately with dahiwali phudina chutney.
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