Achari Paneer Tikka Recipe (Stove/Airfryer/Oven)
Achari Paneer Tikka is a popular north indian (punjabi) vegetarian appetizer made with paneer marinated in achaar masala (indian pickle spices). If you love pickle seasoning, you will love this spicy, tangy & smoky paneer tikka.
Ingredients
Achari Spices (Skip any you dont have)
- 1 tablespoon fennel seeds
- 1 tablespoon yellow mustard seeds (or ½ tablespoon black mustard seeds)
- 1 teaspoon ajwain carrom seeds
- 1 teaspoon fenugreek seeds methi dana
- ¼ teaspoon nigella seeds kalonji
For The Tikka
- 2-3 tablespoon besan gram flour
- ½ teaspoon kashmiri red chili powder or paprika
- 1 teaspoon red chili powder adjust to taste
- 1 teaspoon turmeric powder
- 1 teaspoon kala namak rock salt
- 1 teaspoon salt adjust to taste
- ¾ cup greek yogurt or hung curd
- 1 tablespoon ginger garlic paste
- 1 tablespoon mustard oil
- 2 teaspoon achaar masala any pickle you have at home
- 1.5 tablespoon lemon juice
- 14 oz (~400g) paneer cut into 2.5 to 3 inch chunks
- oil for cooking
Instructions
Make the Marinade
- Add all the spices(except nigella seeds) listed under achaari spices to a coffee or spice grinder and grind to a powder to get achaari spice mix.
- In a sauce pan, dry roast the besan on low heat until its brown and smells nutty.
- In a large bowl combine the yogurt, achaari spice mix, nigella seeds, ginger & garlic paste, mustard oil, turmeric and red chilli powder, lemon juice, kala namak, achaar masala & salt. Whisk well to mix. Tip:- The marinade should be thick and pasty. Runny marinade will slide off when you cook the tikka. If the marinade appears runny, add extra tablespoon of roasted besan. Also keep in mind some juices will be released while marination .
Marinate The Paneer
- Combine the paneer with the achari marinade. Toss gently using your hands to make sure that the paneer chunks are covered in the marinade. Cover the bowl with a cling film and set to marinate foratleast 4 to 6 hours. I usually leave it marinated overnight,refrigerated. If you are using vegetables like onions or bell peppers marinate them seperately, 1 hour prior to making the tikka.
Cook the Paneer Tikka (Use ONE of the below methods)
- Airfryer Method - Place the paneer and vegetables in the air tray. Air fry at 400F for 7-9 minutes. You will need to flip mid way. Tikka should be browned on edges. Adjust time depending on how large the paneer chunks are.
- Stove Top Method - Heat a heavy cast iron skillet or grill pan or a tawa (griddle) on medium (not smoky hot). Brush the pan liberally with oil and layer the marinated paneer and vegetable chunks in a single layer. Let cook till browned on one side, brush oil on the top side, flip and let cook till slightly charred on the other. Adjust time depending on how large the paneer chunks are.
- In the oven - Preheat oven to 400F and line a baking sheet with aluminum foil or parchment. Bake for 15-18 minutes turning the skewers mid way and brushing with oil. Keep and eye and adjust time depending on how large the paneer chunks are. Tip :- Place a small rack on the baking sheet if available and place the skewers on the rack, this helps in good air flow around the tikka and does not make them watery.
Nutrition
Calories: 383kcalCarbohydrates: 9gProtein: 19gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 67mgSodium: 1211mgPotassium: 154mgFiber: 2gSugar: 2gVitamin A: 278IUVitamin C: 3mgCalcium: 537mgIron: 1mg
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