📝 About This Recipe
Transport your senses to the vibrant streets of North India with this Achari Paneer Tikka, where the smoky allure of the tandoor meets the bold, tangy flavors of traditional Indian pickling spices. Succulent cubes of paneer are marinated in a robust mixture of hung curd, punchy mustard oil, and a signature 'Achari' masala featuring fennel, nigella, and fenugreek seeds. This dish is a masterclass in balance, offering a sophisticated heat and a lingering tang that makes it an unforgettable starter for any festive gathering.
🥗 Ingredients
The Protein & Vegetables
- 500 grams Paneer (Indian Cottage Cheese) (cut into 1.5-inch thick cubes)
- 2 medium Bell Peppers (Red and Green) (deseeded and cut into 1.5-inch squares)
- 1 large Red Onion (peeled and cut into layers/squares)
The Achari Masala (Pickling Spice Blend)
- 1 tablespoon Fennel Seeds (Saunf) (toasted and coarsely ground)
- 1 teaspoon Nigella Seeds (Kalonji) (whole)
- 1/2 teaspoon Fenugreek Seeds (Methi Dana) (toasted and crushed)
- 1 teaspoon Mustard Seeds (Rai) (coarsely ground)
- 1 teaspoon Cumin Seeds (Jeera) (toasted)
The Marinade Base
- 1 cup Hung Curd (Thick Greek Yogurt) (must be very thick to coat the paneer)
- 1.5 tablespoons Ginger-Garlic Paste (freshly ground for best aroma)
- 2 tablespoons Mustard Oil (heated until smoking point then cooled)
- 1 tablespoon Kashmiri Red Chili Powder (for a vibrant red color without excessive heat)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Dry Mango Powder (Amchur) (for essential tanginess)
- 2 tablespoons Roasted Gram Flour (Besan) (acts as a binding agent)
- to taste Salt
For Garnish & Finishing
- 1 teaspoon Chaat Masala (for sprinkling)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 Lemon Wedges (for serving)
👨🍳 Instructions
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1
Prepare the Achari Masala by lightly dry-roasting the fennel, cumin, mustard, and fenugreek seeds in a pan over low heat until fragrant. Coarsely grind them using a mortar and pestle, then mix in the whole nigella seeds.
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2
In a small pan, heat the mustard oil until it reaches its smoking point. Switch off the heat and let it cool slightly. This removes the raw pungency of the oil while retaining its signature flavor.
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3
In a large mixing bowl, whisk the hung curd until smooth. Ensure there is no excess whey, or the marinade will be too runny to stick to the paneer.
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4
Add the roasted gram flour (besan), ginger-garlic paste, Kashmiri red chili powder, turmeric, amchur, salt, and the prepared Achari Masala to the yogurt. Whisk well to combine.
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5
Pour the slightly cooled mustard oil into the marinade and whisk vigorously. The oil will give the marinade a beautiful glossy sheen and an authentic 'Achari' aroma.
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6
Gently fold in the paneer cubes, onion layers, and bell pepper squares. Use your hands to ensure every piece is thoroughly and evenly coated with the thick marinade.
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7
Cover the bowl and refrigerate for at least 30-45 minutes. For the best flavor penetration, 2 hours is ideal.
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8
If using wooden skewers, soak them in water for 20 minutes to prevent burning. If using metal skewers, wipe them with a little oil.
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9
Thread the marinated ingredients onto the skewers, alternating between onion, bell pepper, and paneer. Do not crowd them too tightly so the heat can circulate.
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10
Preheat your oven to 220°C (425°F) or prepare a charcoal grill. If using an oven, place the skewers on a baking tray lined with parchment paper or a wire rack.
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11
Bake for 12-15 minutes. Halfway through, carefully turn the skewers and baste them with a little melted butter or oil to keep the paneer moist.
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12
For an authentic smoky finish, turn on the oven broiler (grill mode) for the last 2-3 minutes until the edges of the paneer and vegetables are slightly charred.
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13
Carefully remove the tikka from the skewers and transfer to a serving platter.
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14
Immediately sprinkle with chaat masala and fresh cilantro while the paneer is still hot.
💡 Chef's Tips
Use high-quality, fresh Malai Paneer for a melt-in-the-mouth texture; if using frozen, soak in warm water for 15 minutes first. Never skip roasting the besan (gram flour), as it removes the raw taste and helps the marinade cling to the smooth surface of the paneer. If you don't have all the individual spices, you can add 1 tablespoon of oil from a commercial mango pickle to the marinade for an instant 'Achari' kick. Be careful not to overcook the paneer; it becomes rubbery if left in the heat for too long. 15 minutes is usually the sweet spot.
🍽️ Serving Suggestions
Serve hot with a side of chilled Mint-Coriander Chutney and thinly sliced laccha onions. Pair with a crisp Indian Lager or a refreshing Salted Lassi to balance the spicy, tangy notes. Wrap the tikka in a warm butter garlic naan with some extra chutney for a delicious 'Achari Paneer Roll'. Serve as an appetizer alongside other tandoori favorites like Hara Bhara Kabab or Tandoori Gobi.