Punjabi Tadka with Paneer - Achari Paneer Tikka

Before telling you Achari Paneer Tikka recipe it is must that we know what is this? From where is it originated? Putting full stop to all these questions let’s have a brief introduction about this tasty dish. 

Achari Paneer Tikka is nothing new but yes you can say it is a variety of Paneer Tikka. There is some more ingredients addition in simple Paneer Tikka and then you will get Achari Paneer Tikka. Paneer Tikka is an Indian vegetarian dish which is prepared with chunks of paneer using some spices and then it is grilled in tandoor. This dish is widely available in India and Indian regional countries. It is basically originated in North India. 

This food is as delicious and creamy that as it goes in your mouth it gets melted and spices used in it give awesome flavours. Most innovative and unique thing about this dish is, it is prepared in tandoor which provides smoky flavor which makes it easier in cooking. One of the good things is that it is prepared in healthy way because of tandoor which does not require any extra fat and food is cooked with its own juices which retains its natural flavours. Thus it is hygienic way of cooking and easily digestible. This is the reason through which Indian foods are getting popularity all over the world. Let’s have a look for its recipe so that you can have it and enjoy its mouth watering tastes with never forgetting flavours.

 Prep time: 12-15 minutes

Cooking time: 15-20 minutes

Serving:  4 persons

Level of cooking: Moderate

Taste: Spicy

Ingredients used:-

Pickle gravy- 2 tablespoon (according to its name ‘achari’)

Paneer (cottage cheese) – 250 gms

Hung Yoghurt- ¼ cup

Fenugreek seeds (methi dana) – ¼ teaspoon

Onion seeds (kalonji) - ½ teaspoon

Coriander seeds- ½ teaspoon

Red chili powder- ¼ teaspoon

Garam masala powder- ¼ teaspoon

Ginger- garlic paste- 1 teaspoon

Turmeric powder- a pinch

Mustard powder- ¼ teaspoon

Fresh mint (pudina)- a few sprigs

Oil- 2 tablespoons

Salt to taste

Method of cooking-

First dry roast fenugreek seeds, onion seeds and coriander seeds till fragrant. Keep them to cool down. Take hung yoghurt in a bowl and add ginger-garlic paste, garam masala powder, red chili powder, salt, pickle gravy, mustard powder, turmeric powder and mix well.

Crush the roasted spices in a mortar with pastle. Add some of these crushed spices in yoghurt and mix them well. Now cut cottage cheese into 1 inch cubes and mix them with yoghurt mixture. In order to coat them with yoghurt mixture. Marinate them in a marinade for 15 minutes.

Now heat oil in a non stick pan. String these above cottage cheese cubes onto satay sticks and place them in the pan. Cook with rotating sticks. So that all cottage cheese cubes are cooked evenly from all the sides. Place them in a serving plate and decorate with mint leaves and serve hot.

Nutritional values-

Carbohydrates: 6 gms

Calories: 1081 kcal

Fat: 94 gms

Protein: 49 gms