Try this tangy and spicy 20 minutes Achari Paneer Tikka where the marination is flavoured with Achari masala. Serve it as an appetiser with green chutney. Here is how to make it.
About This Recipe
This Achari Paneer Tikka is nothing but your regular paneer tikka recipe with a twist of homemade Achari masala. It is easy to make, super healthy and comes together in just 20 minutes.
Paneer cubes are marinated in a tangy and spicy Achari marination and then grilled to perfection. Homemade Achari masala lends an incredible flavour, but if short on time use the store bought one.
It is best served as starters for your house parties, special occasions or weekend dinners with a side of green chutney.
Paneer – Homemade paneer is the best. You can even buy it from local dairy or grocery stores, if you are short on time. If the paneer is a little firm, soak it in a bowl of warm water for about 5 minutes.
Capsicum – Capsicum is used, but you can even use red and yellow bell pepper.
Hung Curd – Use hung curd only for the marinade. If the curd is not thick, it will not stick to the paneer and the taste will be compromised.
If you do not have hung curd at home, then hang fresh yogurt in a muslin/cotton cloth to squeeze the excess moisture to make homemade hung yogurt.
Achari Masala – Make Achari masala at home or get a store bought one. Homemade masala lends a great taste, as it is fresh, prepared with high quality ingredients and is free of preservatives.
You can try my homemade Achari masala recipe to use in this recipe.
Oil – Use only mustard oil, as it adds a unique taste and flavour. If you do not prefer mustard oil, you can use vegetable oil as well.
Others – Ginger garlic paste, salt, garam masala powder, lemon juice, mustard oil and Kashmiri red chilli powder are a few other ingredients that are used in this recipe.
Frequently asked Questions:
Making this tangy Achari Masala is super easy and you need a few basic ingredients to make it. Check out my detailed post about achari masala here. In the meanwhile, here is a quick recipe to make it.
Dry red chilies- 16-18
Coriander seeds – 2 tbsp
Onion seeds / Kalonji – 2 tsp
Fennel seeds / Saunf – 6 tbsp
Mustard seeds / Rai – 6 tbsp
Fenugreek / Methi seeds – 2 tsp
Cumin seeds – 6 tbsp
Salt – 4 tbsp
Turmeric powder – 2 tbsp
Asafoetida / Heeng – 1 tsp
Dry mango powder /Amchoor – 4 tsp
Dry roast dry red chilies, coriander seeds, onion seeds, fennel seeds, mustard seeds, fenugreek seeds and cumin till slightly browned and fragrant.
Cool for 5 minutes.
Blend in a blender with rest of the ingredients to make a coarse powder.
Store in an airtight container for up to a month in a cool and dry place or refrigerate it for about 2 months.
You can add this powder in curries, dal and can make various starters.
To make it in an oven, pre heat the oven to 180 degrees C. Line a baking tray with aluminium foil. Thread the marinated paneer on the skewers and arrange them on the tray. Spray or brush with oil and grill for 15-20 minutes.
Turn them over and grill for another 10 minutes. At the end, you may want to bump the heat for 5 minutes and get the tikka slightly blackened.
To make paneer tikka on tava, heat a grill tava or a regular one and brush it with oil. Arrange the skewers on hot tava and cook on medium heat for 10 minutes on each side.
Then bump the heat to high and cook for 2 minutes on each sides until paneer is slightly blackened.
Achari Paneer Tikka tastes the best when served fresh! Leftovers can be stored for about 3-4 days in an air tight container. Reheat on grill, pan or oven until warm and serve.
Serve Achari Paneer Tikka as an appetiser with a side of green chutney or sliced onions.
Pro Tips By Neha
Marinate the paneer in the marinade for at least 30 minutes.
Cook the tikka on medium low heat first so that the marinate is nicely cooked and then increase the heat and cook until it is blackened slightly on the crust.
You can skip adding Achari masala and just go ahead with rest of the ingredients to make regular paneer tikka. Add red chilli powder according to your taste.
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Step by Step Recipe
Add Achari Masala, hung curd, ginger garlic paste, garam masala, lemon juice, 2 tablespoon mustard oil and Kashmiri red chili powder in a bowl and mix well.
Add in the paneer cubes and capsicum and coat the paneer nicely in the marinade. Cover the bowl and keep aside for at least 1 hour.
Thread the marinated paneer and capsicum pieces in wooden skewers.
Heat a grill pan and apply little oil on the pan. Grill the paneer skewers from both the sides applying little oil till nicely browned.
Serve hot with mint yogurt dip.
Achari Paneer Tikka Recipe
- 500 g Paneer (Cut into cubes)
- 2 Capsicum (Cut into square pieces)
- 2 tablespoon Achari Masala
- 2 tablespoon Hung Curd
- 2 teaspoon Ginger Garlic Paste
- ½ teaspoon Garam Masala
- 2 tablespoon Lemon Juice
- 2 tablespoon Mustard Oil
- 1 teaspoon Kashmiri Red Chilli Powder
- Add hung curd, ginger garlic paste, garam masala, lemon juice, mustard oil, Kashmiri red chilli powder and achari masala in a bowl and mix well.
- Add in the paneer cubes and coat the paneer nicely in the marinade.
- Cover the bowl and keep aside for an hour.
- Thread the marinated paneer and capsicum pieces in wooden skewers.
- Heat a charcoal grill and apply little oil on the paneer.
- Grill the paneer skewers from both the sides applying little oil till nicely browned.
- Serve hot with mint yogurt dip.