Photograph of the finished Achari paneer tikka

India · Paneer nướng xiên xốt dưa muối Achari

Achari paneer tikka

45 min Hands-on time + 2 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Paneer cheese Paneer cheese 1.2 kg
  • Photograph of Unsweetened yogurt Unsweetened yogurt 480 g
  • Photograph of Mustard seeds Mustard seeds 32 g
  • Photograph of Fennel seeds Fennel seeds 24 g
  • Photograph of Fenugreek seeds Fenugreek seeds 20 g
  • Photograph of Red chilli powder Red chilli powder 40 g
  • Photograph of Bell pepper Bell pepper 4
  • Photograph of Mustard oil Mustard oil 120 ml
  • Photograph of Besan chickpea flour Besan chickpea flour 100 g
  • Photograph of Lime Lime 4

Method

  1. 1 Roast mustard seeds, cumin seeds, and fenugreek seeds, then coarsely grind them into a spice powder for pickling.
  2. 2 This spice blend is used for pickling vegetables in India, hence the name achari.
  3. 3 Roast the besan chickpea flour for 4 minutes, then mix it into the yogurt that has been strained to remove excess water.
  4. 4 Mix the spice powder, mustard oil, and chili powder into the yogurt to make a thick marinade.
  5. 5 Marinate the paneer cubes and bell peppers in the refrigerator for 2 hours.
  6. 6 Skewer the skewers and grill at 230 degrees for 12 minutes, flipping once, and squeeze lemon juice over them before serving.

With an appliance

  • Charcoal grill 40 min

    Grill the skewers 12 cm above the charcoal for 8 minutes, rotating every 2 minutes; the charcoal smoke is the authentic taste of tikka.

  • Air fryer 40 min

    Preheat oven to 200 degrees Celsius for 10 minutes, flipping at minute 6; this dries the sauce more evenly than oven baking.

Start cooking