Paneer Achari Tikka, Indian Starter
by Tarla Dalal
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Added to 28 cookbooks
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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!
Try other tikka recipes like the Paneer Amritsari Tikka or Pahadi Paneer Tikka Wrap .
- 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.
- Cool slightly and blend in a mortal pestle (khalbatta) till coarse.
- Combine the curds, mango pickle, prepared coarse powder, turmeric powder, chilli powder, ginger-garlic paste, garam masala and salt and whisk well.
- Add the paneer cubes, mix gently and keep aside for 30 minutes in the fridge.
- In a skewer insert 3 marinated paneer pieces at regular intervals.
- Repeat step 5 to make 9 more tikkas.
- 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.
- Repeat step 7 to cook 5 more tikkas in 1 more batch.
- Serve immediately with onion slices, lemon wedges and green chutney.
Nutrient values (Abbrv) per tikka
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