Paneer Achari Tikka, Indian Starter
by Tarla Dalal

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 .

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Paneer Achari Tikka, Indian Starter recipe - How to make Paneer Achari Tikka, Indian Starter

30 paneer (cottage cheese) , cut into 2"cubes
1 1/2 tbsp mango pickle
2 tsp coriander (dhania) seeds
1/2 tsp fenugreek (methi) seeds
1 tsp nigella seeds (kalonji)
1 cup thick curds (dahi)
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1 tsp ginger-garlic (adrak-lehsun) paste
1/2 tsp garam masala
salt to taste
2 tbsp oil

For Serving
onion slices
lemon wedges
green chutney

Method

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.