Are you looking to add some smoky flavor in your paneer, look no further than this Achari paneer tikka! This easy-to-make appetizer is super flavorful, spicy, tangy, incredibly delicious, and grilled to perfection.
Best of all, these achari tikkas taste just like the ones they serve at your favorite restaurant! So, let’s get ready to fire up the grill! Don’t these tikkas look delicious? This is one of my favorite recipes to make over the weekend because weekend calls for something yummy and not to mention, these achari tikkas are super yummy and addicting!
It’s like bringing the restaurant-style dining to your dinner table. Furthermore, these tikkas are versatile, too – you can grill them with almost any vegetable you like.
Ingredients500 grams Paneer
1 teaspoon Ginger paste
1 teaspoon Garlic paste
¼ cup Yogurt (thick hung curd)
1 tablespoon Lemon Juice
1½ tablespoons Aachar Masala (recipe listed below)
½ teaspoon Degi Mirch Powder
½ tablespoon Mustard oil
2 tablespoons Besan dry roasted
1 tablespoon Butter (for Basting)
1 small Onion, cubed peeled, rinsed and cubed
1 small Red Bell pepper rinsed and cubed
Salt to taste
1 teaspoon Mustard seeds
½ teaspoon Degi Mirch
½ teaspoon Cumin seeds
1 teaspoon Saunf (Fennel seeds)
½ teaspoon Nigella seeds
½ teaspoon Carom seeds
½ teaspoon Methi dana (Fenugreek seeds)
1 teaspoon Hing/ Asafoetida
Method* Slice paneer into 1-inch cubes. Set aside.
* Combine yogurt in a large mixing bowl. Whisk until smooth and lump-free. Add ginger-garlic paste, and lemon juice to the bowl.
* Pour in mustard oil, salt, degi mirch, and achari masala.
Whisk all the ingredients until well blended. There are no lumps in the mixture.
* Add roasted besan to the marinade mixture.
* Pour the marinade mixture over paneer cubes.
* Rub the marinate well so that it coats all the paneer cubes evenly. Cover the bowl with a plastic wrap and refrigerate.
* Let the paneer tikka marinate for an hour. Let it rest and soak in all the flavorful spices.
* While the paneer is marinating, slice the veggies of your choice in 1-inch cubes.
* Remove the paneer from the refrigerator and unwrap it.
* Gently toss the veggies to coat in the marinade. Set it aside.
* Place a steel bowl on top of the achari paneer tikka. Heat 2 pieces of charcoal over direct heat until red hot. With the help of tongs, carefully drop the burning charcoal in that bowl.
* Pour two teaspoons of ghee on top of the charcoal. The charcoal will start to emit smoke. Immediately cover the bowl with a glass lid and let the paneer tikka soak in all that smoky flavors for about 5 to 10 minutes.
* Meanwhile, preheat the oven to 450 degrees F. Skewer pieces of marinated paneer on each of the skewers, alternating it with slices of bell pepper and onion.
* Arrange all the prepared paneer tikka skewers on a baking sheet. Spray or brush the achari paneer tikka with oil or ghee.
* Bake at 450 degrees F for 5-6 minutes. Then switch the setting to broil and broil the achari paneer tikkas for 3-4 minutes or until the tikkas look slightly charred, watching it the whole time.
* Remove from the oven when the tikkas start to get slightly brown around the edges.
* Generously brush with butter. Sprinkle some chaat masala and serve hot with cilantro chutney and onion rings.