Grills
Achari Paneer Tikka Recipe
North Indian food, and more specifically Punjabi cuisine is the storehouse of a variety of tikkas and tandooris. One of the vegetarian favorite is the paneer tikka – cubed pieces of cottage cheese, marinated, skewered and grilled to perfection.
It takes just one bite to fall in love with paneer tikka. But when it’s Achari Paneer Tikka, a whiff of those spices is enough. An Achari Paneer Tikka is a yummier and tad more spiced cousin of the classic paneer tikka. With an inventory of spices used to marinate it, the tikka is for spice-loving buds. Use this recipe to skewer some.
Prep Time | 15 minutes |
Cook Time | 20 minutes |
Servings |
people
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Ingredients
- 2 tsp pickle gravy
- 250 g cootage cheese
- 1 tsp coriander seeds
- ¼ tsp fenugreek seeds
- ½ tsp onion seeds kalaunji
- ¼ cup hung curd
- 1 tsp garlic-ginger paste
- Salt to taste
- ¼ tsp red chili powder
- ¼ tsp Garam masala powder
- ¼ tsp mustard powder
- 1 pinch turmeric
- 2 tbsp Oil
- A few sprigs Mint leaves
Ingredients
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Instructions
- Dry roast coriander seeds, fenugreek seeds, onion seeds till fragrant. Set aside to cool.
- Place hung yogurt in a bowl, add ginger-garlic paste, salt, red chili powder, garam masala powder, mustard powder, pickle gravy, turmeric powder and mix well.
- Crush the roasted spices in a mortar with the pestle.
- Add a little of the crushed spices to the yogurt and mix well.
- Cut cottage cheese into 1 inch cubes and add to the yogurt mixture and mix well so that all the cottage pieces are well coated. Let them marinate for around 15 minutes.
- Heat oil in a non-stick pan.
- String the cottage cheese cubes onto satay sticks and place them in the pan.
- Cook, rotating the sticks, so that the cottage cheese cubes get evenly cooked all around.
- Arrange them on a serving plate, garnish with mint sprig and serve hot.
Recipe Notes