Achaari Paneer Tikka

Achaari Paneer Tikka


For The Achaari Marinade
1 tbsp green chilli pickle
1/2 cup 
hung curds (chakka dahi)
1 tsp 
chopped garlic (lehsun)
1 tsp 
fennel seeds (saunf)
1/2 tsp 
mustard seeds ( rai / sarson)
1/4 tsp 
fenugreek (methi) seeds
1/4 tsp 
nigella seeds (kalonji)
1 tsp 
cumin seeds (jeera)
1/4 tsp 
turmeric powder (haldi)
1 tbsp 
mustard (rai / sarson) oil
salt to taste

Other Ingredients
1 1/2 cups paneer (cottage cheese) cubes
oil for greasing and cooking

For Serving
dahiwali mint leaves (phudina) chutney

For the achaari marinade

  1. Combine all the ingredients, except the curds in a mixer and blend to a coarse mixture.

  2. Transfer the mixture into a deep bowl, add the curds and mix well.

How to proceed

  1. Add the paneer to the prepared achaari marinade, mix gently and keep aside to marinate for 20 minutes.

  2. Arrange the marinated paneer cubes equally on satay sticks and keep aside.

  3. Heat a non-stick tava (griddle), grease it with little oil, place a few satays on it and cook on a medium flame, using a little oil, till they turn golden brown in colour from all the sides.

  4. Repeat step 3 to cook more satays.

  5. Serve immediately with dahiwali phudina chutney.