Achari Paneer Tikkas


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Cubes of paneer, delicately marinated in a classic achari (pickle) marinade and then cooked in a tandoor or tava. They can also be combined with pulao to make achari paneer pulao.

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Makes 4 servings
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2 cups paneer (cottage cheese) , cut into 25mm.(1") cubes

For The Achari Marinade
3/4 cup curds (dahi) , hung (chakka dahi)
1 tbsp green chilli pickle
1 tsp garlic (lehsun)
1 tsp fennel seeds (saunf)
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp fenugreek (methi) seeds
1/4 tsp nigella seeds (kalonji)
1 tsp cumin seeds (jeera)
1/2 tsp turmeric powder (haldi)
1 tbsp mustard (rai / sarson) oil
salt to taste

  1. Blend together the curds, green chilli pickle and garlic to a smooth paste.
  2. Add the fennel seeds, mustard seeds, fennel seeds, cumin seeds, turmeric powder, mustard oil and salt and blend again so the spices are coarsely crushed.
  3. Add the paneer and marinate for 20 minutes. Arrange on skewers.
  4. Cook on a barbeque for a few minutes. Alternatively you could use the grill option of the over or just use a tava (griddle).
  5. When the edges turn golden brown, remove from the skewer and serve hot.

  1. You can use any green chilli pickle of your choice.
RECIPE SOURCE : PaneerBuy this cookbook
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Foodie #544004September 06, 2011

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Reviewed September 06, 2011by Foodie #544004


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