Recipe - Smoky Flavor Achari Paneer Tikka

Get ready for a culinary adventure as we delve into the world of Achari Paneer Tikka, a dish that not only tantalizes your taste buds but also adds a touch of warmth to your dining experience. In just 30 minutes, you can whip up this aromatic delight, bringing together the creamy goodness of paneer with the comforting smokiness of traditional Indian spices.

Preparation Time: 30 minutes

Ingredients

250g paneer (cubed)
1 cup thick yogurt
2 tablespoons besan (gram flour)
2 tablespoons mustard oil
1 tablespoon ginger-garlic paste
1 tablespoon achari masala
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon cumin powder
1 teaspoon coriander powder
Salt to taste
Fresh coriander leaves (for garnish)
Lemon wedges (for serving)

Method

- In a mixing bowl, combine thick yogurt, besan, mustard oil, ginger-garlic paste, achari masala, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Whisk the ingredients until you achieve a smooth and thick consistency.

- Add the paneer cubes to the marinade, ensuring each piece is well-coated. Allow it to marinate for at least 20 minutes, allowing the flavors to permeate the paneer.

- While the paneer is marinating, preheat your grill or oven. If using a grill, set it to medium-high heat.

- Thread the marinated paneer cubes onto skewers. If using wooden skewers, it's advisable to soak them in water for about 30 minutes to prevent them from burning.

- Place the skewers on the grill or in the oven, ensuring even spacing. Cook until the paneer acquires a golden-brown color and a smoky aroma. Turn the skewers occasionally to cook all sides evenly.

- Once the Achari Paneer Tikka is cooked to perfection, remove it from the grill or oven. Garnish with fresh coriander leaves and serve hot with lemon wedges on the side.

- Relish the smoky aroma and rich flavors of Achari Paneer Tikka. This versatile dish can be served as a starter, appetizer, or even a main course alongside your favorite Indian bread or rice.