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
1 1/2 cups paneer (cottage cheese) cubes
oil for greasing and cooking
dahiwali mint leaves (phudina) chutney
For the achaari marinade
Combine all the ingredients, except the curds in a mixer and blend to a coarse mixture.
Transfer the mixture into a deep bowl, add the curds and mix well.
How to proceed
Add the paneer to the prepared achaari marinade, mix gently and keep aside to marinate for 20 minutes.
Arrange the marinated paneer cubes equally on satay sticks and keep aside.
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.
Repeat step 3 to cook more satays.
Serve immediately with dahiwali phudina chutney.