Achaari Paneer Tikka
by Tarla Dalal
Indian achari paneer tikka recipe | Punjabi style achari paneer tikka | paneer tikka snack | healthy achari tikka | with 23 amazing images.
Indian achari paneer tikka is a quick starter for a daily fare and remarkable as a party treat too! Learn how to make easy Punjabi achari paneer tikka.
Succulent cottage cheese in a pure desi avatar in paneer tikka snack! Marinated in an intensely spicy achari 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 Punjabi style achari 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.
To make Indian achari paneer tikka, make the achari marinade by combining green achar, hung curd and a host of spices. 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.
This healthy achari tikka abounds in protein because of its 2 main ingredients – paneer and curd. One serving of this tikka lends 9.5 g of protein along with 364.7 mg of calcium for bone strengthening. However, do not forget the calories it lends. You can reduce the calorie count by making use of its low fat counterparts – low fat paneer and low fat curd. Also remember to cook it on a non-stick tava with minimum use of oil.
Tips for Indian achari paneer tikka. 1. 18. If you are making hung curd at home, ensure that you tie and hang the curd for at least an hour to get a perfect thick curd. Watery curd might render the marinade to be thin and difficult to coat the tikkas. 2. Use only fresh paneer, for best results and perfect smooth texture. 3. Do not overcook the tikkas, else the paneer might become chewy.
Enjoy Indian achari paneer tikka recipe | Punjabi style achari paneer tikka | paneer tikka snack | healthy achari tikka | with step by step photos below.
Achaari Paneer Tikka recipe - How to make Achaari Paneer Tikka
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For The Achaari Marinade
1 tbsp green chilli pickle
1/2 cup hung curds (chakka dahi)
1 tsp chopped 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)
1/4 tsp turmeric powder (haldi)
1 tbsp mustard (rai / sarson) oil
salt to taste
Other Ingredients
1 1/2 cups paneer (cottage cheese) cubes
oil for greasing and cooking
For Serving
dahiwali pudina chutney
For the achaari marinade
- For the achaari marinade
- 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.
How to proceed
- How to proceed
- To make {span class="bold1"}achaari paneer tikka{/span}, 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 the {span class="bold1"}achaari paneer tikka{/span} immediately with dahiwali phudina chutney.
For the achari marinade
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To prepare achari marinade for achari paneer tikka recipe | Punjabi achari paneer tikka | achari paneer tikka on tawa| healthy achari paneer tikka | in a mixer jar, take 1 tbsp of green chilli pickle.
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Add chopped garlic. Alternatively, you can also use garlic paste.
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Add fennel seeds.
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Add mustard seeds.
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Add fenugreek seeds.
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Add nigella seeds.
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Add cumin seeds. To extract maximum flavors from achari spices, dry roast the spices over medium heat till fragrant and slightly brown & then add to the marinade.
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Add turmeric powder.
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Add mustard oil. If you add mustard oil, it makes it more achaari.
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Add salt to taste.
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Combine all the ingredients in a mixer and blend to a coarse mixture.
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Transfer the mixture into a deep bowl.
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Add the curd. Check out this recipe of with detailed step by step images to learn how to make dahi at home. To make a thick marinade we would require thick hung curd, learn If the curd is not thick, it will not stick to the paneer.
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Mix well.
How to make achari paneer tikka
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Add the paneer to the prepared achaari marinade. Learn how to make cottage cheese with detailed step by step photos and make fresh paneer at home. Alternatively, you can buy readymade paneer from a local dairy or supermarket in fresh or frozen form. Ensure the paneer you are using is firm and not crumbly. You can also make use of tofu instead of paneer to prepare vegan achari tofu.
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Mix gently and keep aside to marinate for 20 minutes. You can also put this mixture in the refrigerator if the weather outside is too hot and you wish to marinate it for a long time to deepen the flavor. You can even make use of veggies like onions, tomatoes, capsicum and bell peppers while preparing Achaari paneer tikka.
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Arrange the marinated paneer cubes equally on satay sticks and keep aside. In case you are using bamboo skewers, soak them in water for at least an hour before grilling or else the skewers might get burnt.
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Heat a non-stick tava (griddle), grease it with little oil. It can also be grilled using an open grill, gas tandoor, oven, grill pan or panini maker.
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Place a few satays on it and cook on a medium flame. Do not overcook the paneer or else it will get tough and chewy.
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Drizzle a little oil and cook till they turn golden brown in colour from all the sides.
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Remove achari paneer tikka | Punjabi achari paneer tikka | achari paneer tikka on tawa| healthy achari paneer tikka | in a plate.
- Repeat step 4 to 7 and cook more achari paneer tikka on satays.
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Serve achari paneer tikka | Punjabi achari paneer tikka | achari paneer tikka on tawa| healthy achari paneer tikka | dry immediately.
- Afghani Paneer, Mushroom and Capsicum Tikka, Paneer Amritsari Tikka are some other starter recipes made using paneer (cottage cheese).
Tips for Indian achari paneer tikka
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If you are making hung curd at home, ensure that you tie and hang the curd for at least an hour to get a perfect thick curd. Watery curd might render the marinade to be thin and difficult to coat the tikkas.
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Use only fresh paneer, for best results and perfect smooth texture.
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Do not overcook the tikkas, else the paneer might become chewy.
| Energy | 274 cal |
| Protein | 9.5 g |
| Carbohydrates | 7 g |
| Fiber | 0 g |
| Fat | 21.9 g |
| Cholesterol | 8 mg |
| Vitamin A | 334.1 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 2.2 mg |
| Folic Acid | 3.4 mcg |
| Calcium | 364.7 mg |
| Iron | 0.1 mg |
| Magnesium | 9.9 mg |
| Phosphorus | 216.1 mg |
| Sodium | 9.6 mg |
| Potassium | 48.5 mg |
| Zinc | 0.2 mg |
WOw.. So amazing! something different from all the tikkas we have. The green pickle and the other spices lends an amazing flavour to the marinade. The main ingredient is the green chilli pickle. So make sure you dont skip it..