Achari Paneer tikka is a spicy and popular Punjabi appetizer. Paneer cubes are marinated in spicy pickle masala and oven baked to perfection. Totally a delicious and flavorful party appetizer. Achar means pickle and its the blend of these aromatic spices that makes this paneer tikka so special and fragrant. No achar masala – follow the recipe below, and ground it to a fine paste.
Using frozen paneer- dip it in hot water to soften it before marinating it. As mentioned below this recipe requires just 3 hours of marination but if you have enough time on hand leave it overnight. If using wooden skewers make sure they are dipped in water for at least 2 hours before grilling them. Paneer tikka can be grilled in the oven and over the stove. Follow this recipe on HOW TO GRILL PANEER TIKKA WITHOUT OVEN.
While in the oven keep turning and basting them with butter. Oven temperature may vary so keep a close watch on these tikkas. Mine were ready in 15 minutes. Kid’s friendly and a scrumptious appetizer. Preparing for a large group, make it in advance, cover and wrap with aluminium foil. Just before serving warm it in the microwave and serve hot with green chutney and vinegar onion.
Achari Paneer Tikka
Ingredients
PANEER MARINATION
- 16-17 cubes of Paneer
- 1/2 teaspoon Ginger paste
- 1/2 teaspoon Garlic paste
- 1/4 cup Beaten Curd + 2 tablespoon more
- 1 tablespoon Lemon Juice
- 3/4 tablespoon Aachar Masala (recipe below)
- 1/2 teaspoon Degi Mirch or Red chili Powder
- 1/2 tablespoon mustard oil
- 2 tablespoon Roasted Besan
- 1 tablespoon Butter (for Basting)
- 1 small Onion, cubed
- 1 small Capsicum, cubed
- Salt to taste
ACHAR MASALA - COMBINE AND GRIND TO A POWDERED FORM
- 1.5 teaspoon Mustard seeds
- 2 teaspoon Degi Mirch (adjust)
- 1.5 teaspoon Cumin seeds
- 1.5 teaspoon Saunf (Fennel seeds)
- 1.5 teaspoon Nigella seeds
- 1.5 teaspoon Carom seeds
- 3/4 teaspoon Methi dana (Fenugreek seeds)
- Salt to taste
Instructions
- Cut paneer into big cubes.
- Assemble all the ingredients . No achar masala - follow the recipe mentioned above.
- In a bowl combine achar masala, mustard oil, lemon juice and ginger garlic paste.
- Stir in salt and degi mirch and mix it well.
- Add in curd..
- And whisk it up. Adjust the seasonings.
- Mix in roasted besan.
- Blend it well. Marinade will look like a thick paste. Mix in paneer cubes and coat them well. Place the bowl in the refrigerator and allow it to sit for 3 hours or overnight.
- Meanwhile cut the veggies in cubes.
- Dip wooden skewers in water for 2-3 hours.
- Prepare a baking tray and brush it with oil.
- Preheat oven @ 400 degree F. Start placing paneer cubes on the skewers.
- Alternating in between with paneer cubes and cubed veggies.
- Paneer all set on skewers and ready to bake.
- Toss them into the hot oven and bake for 12- 15 minutes.
- Once brown from one side keep turning
- And brushing with butter.
- Once done and evenly brown from all the sides, remove from oven and serve hot with green chutney or over bed of warm rice.
Disclaimer: Nutritional information provided below is approximate. Variations may exist due to the ingredients/brands used. Please refer to a Registered Dietitian or Nutritionists if you have any health issues. |
Manisha says
Sorry meant to say ‘cook’ not ‘uncool’ not sure how I mistyped that..your recipes are definitely cool 😎 and hot 🔥
Ruchi says
Thanks, dear. 🙂
Manisha says
Any way to uncool the marinated paneer and veggies on the stove top so that the achari paneer & veggie filling can be used in kathi rolls? Would like to skip the skewering & using oven. Please let me know.
Ruchi says
Sure you can cook marinated paneer on a cooktop.
Use a heavy bottomed pan, add oil and add the paneer pieces.
Cook until the marination is thoroughly cooked, turning occasionally.
Manisha says
Thank you!
Ruchi says
You are welcome!
Pooja Lulla says
Tried this one ..taste was really good but somehow paneer pieces were breaking down while skewing
Ruchi says
Thanks for trying the recipe Pooja, glad you liked. If the paneer pieces were thin, they will break on skewers.
Dana says
New to your blog. After browsing, settled for this recipe… Tried it with your method and great paneer tikka. Something new and innovative. My family loved its achari taste. A quick question, can I make this in left over aam ka achar masala? I love fast cooking and was thinking of shortcuts. Thanks for sharing and ur recipes are awesome.
RK says
First of all welcome to the blog Dana! Thanks for trying the recipe. Glad you liked it. I have not tried this recipe with homemade achar masala because I think homemade achar has a very strong flavor that can overpower the whole dish. Hope that helps!!
Bindu says
I just have to say – it is very very good. the taste of achari masala was something you could feel in your taste buds. Thanks for sharing.
RK says
Thanks for stopping by Bindu! Glad you liked it 🙂