Achari paneer tikka

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.