Achaari Paneer Tikka Recipe

Achaari Paneer Tikka

  • Prep Time
    180 minutes
  • Cook Time
    10 minutes
  • Difficulty Level
    Intermediate

Achaari Paneer Tikka is a pickle-flavored appetizer.

Achaari Paneer Tikka is  another variation of paneer tikka. It is a popular north Indian-Punjabi cuisine that is now appreciated all over the world. Moreover, the preparation for achari paneer tikka is extremely simple. You can easily prepare this dish for a party, family get-together, or for a special occasion. It is a popular and delicious starter dish served in restaurants. In addition, it pairs fabulously with coriander chutney and salad. So try to make this recipe in your kitchen and share your feedback with us.

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This recipe was prepared by a lovely Mom: Darshana Shah from Pune

Tips and Suggestions by a Mom Chef:

  • Use thick curd/hung curd to make tikka by hanging the curd in a muslin cloth to remove its water.
  • Ready achar masala can use to prepare this dish.
  • Coat the paneer cubes with curd lightly to prevent them from breaking.
  • Keep all vegetables and paneer for marination for 1/2 an hour to 3 to 4 hours.
  • You can roast Achari paneer tikka in a barbeque or microwave.
  • Prepare this dish using Homemade Paneer & Homemade Curd

For more such exciting recipes like Achaari Paneer Tikka, please click on the following links:

  1. Palak Paneer Wrap
  2. Paneer Tikka Salad
  3. Shahi Paneer Without Onion Garlic

Current Recipe Rating

(5 / 5)

2 ratings

  • Recipe
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Ingredients

  • FOR ACHARI MASALA :
  • Nigella Seeds / Kalonji - 1 Teaspoon
  • Carom seeds / Ajwain - 1 Teaspoon
  • Cumin seeds / Jeera - 1 Teaspoon
  • Fennel seeds / Saunf - 1 Teaspoon
  • Mustard seeds / Rai - 1 Teaspoon
  • Fenugreek seeds / Methi dana - 1/4 Teaspoon
  • Dry red chilli / Sukhi mirchi - 3
  • FOR PANEER TIKKA MARINATION :
  • Thick curd / Hung curd - 1 Cup
  • All spice mix powder / Garam masala - 1/2 Teaspoon
  • Kashmiri red chilli powder / Lal mirch powder - 1 Teaspoon
  • Dry fenugreek leaves / Kasuri methi - 1/2 Teaspoon
  • Lemon Juice - Of 1 Lemon
  • Ginger-garlic paste / Adrakh-lahsun ki paste - 1 Teaspoon
  • Achari masala - 1 & 1/2 Teaspoon
  • Oil - 2 Teaspoon
  • Capsicum - 1 Diced (big chunks)
  • Onion/Pyaz - 1 Diced (big chunks)
  • Cottage cheese / Paneer - 8 to 9 Cubes
  • OTHER INGREDIENTS :
  • Oil - As required for roasting

Instructions

  1. FOR PREPARING ACHARI MASALA :
  2. Dry roast nigella seeds, carom seeds, cumin seeds, fennel seeds, mustard seeds, fenugreek seeds, and dry red chilli in a pan for 3 to 4 minutes till the aroma of its roasting begins to rise.
  3. Let the ingredients cool down completely. Then transfer them to a grinding jar. Grind and prepare a fine powder. Keep it aside.
  4. FOR PANEER TIKKA MARINATION :
  5. Take thick curd in a bowl. Add all spice mix powder, kashmiri red chilli powder, dry fenugreek leaves by rubbing between the palms, achaari masala, lemon juice, ginger-garlic paste, and oil. Mix well.
  6. Now add capsicum, onion, and paneer. Mix well. Coat the paneer cubes lightly with curd to prevent them from breaking. Keep them aside for 1/2 an hour to 3 to 4 hours to marinate.
  7. FOR PREPARING ACHARI PANEER TIKKA :
  8. Heat a pan. Add all marinated vegetables and paneer one by one and roast them on a medium flame. Add some oil to them.
  9. Roast it till it becomes nice golden brown from all the sides and becomes dry.
  10. Now, take a skewer and put paneer, onion, and capsicum pieces one by one in it. Transfer them to a serving plate.
  11. 'Achaari Paneer Tikka' is ready to be served.

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