Achari Paneer Tikka

Method22 steps

1. 1

   Step 1: For homemade achar masala, put the chosen 2 tsp split mustard OR 1½ tsp whole mustard, fennel seeds (2 teaspoon), optional nigella, fenugreek seeds (¼ teaspoon) and 2–3 prepared dried chillies in a dry grinder. Alternatively choose the ready 2 tbsp dry achar/pickle masala instead of all these five grind ingredients.

   Uses 2 tsp split yellow mustard seeds OR 1½ tsp whole mustard seeds · 2 teaspoon fennel seeds · ½ teaspoon nigella seeds (kalonji) · ¼ teaspoon fenugreek seeds (methi dana) · 2–3 dried red chillies, deseeded and broken · Optional 2 tbsp ready dry achar/pickle masala INSTEAD OF homemade five-spice blend

2. 2

   Step 2: Grind the homemade spice option to a fine or slightly semi-fine powder and reserve. If using the ready alternate blend, reserve it directly and skip grinding.

   Uses chosen homemade whole-spice blend OR ready alternate achar masala

3. 3

   Step 3: Whisk the 7 tbsp ready thick, strained OR Greek yogurt (7 tbsp) until smooth. This route starts with thick yogurt and requires no further straining.

   Uses 7 tbsp ready thick yogurt, strained yogurt OR Greek yogurt

4. 4

   Step 4: Add the prepared achar masala, besan (2 tbsp) OR cornstarch, ready ginger-garlic paste (1½ tsp), chosen amchur OR lime juice, turmeric, optional ground coriander (½ teaspoon), the single ½ tsp red-chilli powder, crushed dried fenugreek leaves, optional asafoetida (1 pinch), salt (to taste) to taste and marinade 1 tsp mustard OR vegetable oil to the whisked yogurt.

   Uses chosen ground achar masala · 2 tbsp besan (chickpea flour) OR cornstarch · 1½ tsp ready ginger-garlic paste · ½ tsp dry mango powder OR lime juice, with more to taste if needed · ¼ teaspoon turmeric powder (ground turmeric) · ½ teaspoon coriander powder ((ground coriander) - optional) · ½ teaspoon red chili powder (or cayenne pepper) · ½ teaspoon crushed dry fenugreek leaves (kasuri methi)

5. 5

   Step 5: Mix the marinade well, taste and adjust its listed seasonings if needed before adding paneer and vegetables.

   Uses whisked thick yogurt · added achar spices and marinade seasonings

6. 6

   Step 6: Add the 250–300 g paneer cubes, diced bell pepper (1 medium), halved/layer-separated marinade onion (1 medium) and optional diced tomato (1 medium).

   Uses complete yogurt-achar marinade · 250–300 g soft paneer, cut into cubes or squares · 1 medium bell pepper, diced · 1 medium onion (- halved and the layers separated) · 1 medium tomato (- diced (optional))

7. 7

   Step 7: Gently mix the paneer cubes and veggies till they are evenly coated with the achari marinade.

   Uses paneer and vegetables with their yogurt-achar marinade

8. 8

   Step 8: Cover and refrigerate for about 1 hour, or overnight for advance preparation.

   Refrigerate paneer marinade for one-hour route · 60 minUses evenly coated paneer and vegetables

9. 9

   Step 9: Remove the marinated paneer and vegetables from the refrigerator when ready to cook and gently mix again. Choose the oven route in steps 10–17 OR the pan route in steps 18–21; cook each portion by one route only.

   Uses refrigerated marinated paneer and vegetables

10. 10

    Step 10: Oven route only: preheat a regular oven to 200°C/390°F for at least 10 minutes. For a microwave-convection oven, use convection mode at 180°C/350°F instead.

    Oven preheating · 10 min

11. 11

    Step 11: For the regular oven route, use both top and bottom elements and a centre or upper rack. Keep the microwave-convection alternative at 180°C; do not use microwave-only mode.

12. 12

    Step 12: For the oven route, thread the prepared paneer and vegetables onto bamboo or metal skewers; toothpicks are also an alternative.

    Uses marinated paneer cubes and vegetables for chosen oven route

13. 13

    Step 13: Use whichever threading equipment you chose in the preceding step; there is no second threading or cooking stage here.

14. 14

    Step 14: For the oven route, line a heat-safe baking tray with aluminium foil. The source advises against parchment/butter paper because paneer sticks to it.

15. 15

    Step 15: For the oven option, brush the threaded marinated paneer and vegetables with the separate ½–1 tsp mustard OR vegetable oil.

    Uses threaded marinated paneer and vegetables for oven option · ½–1 tsp mustard OR vegetable oil, only for oven brushing

16. 16

    Step 16: For the regular oven option, cook at 200°C with both elements on for 15–20 minutes, watching for browned edges. The author’s slower oven took 25 minutes; stop when browned without drying the paneer. Use 180°C for the microwave-convection alternative.

    Grill Paneer Tikka · 20 minUses oil-brushed threaded paneer and vegetables

17. 17

    Step 17: Keep the oven-cooked tikka ready for serving and go directly to the serving step. Do not pan-fry this cooked portion again.

    Uses oven-cooked achari paneer and vegetables

18. 18

    Step 18: Alternative pan route only, instead of steps 10–17: heat the separate 2–3 tsp oil in a nonstick pan. Add a little extra oil only if needed during frying.

    Uses 2–3 tsp oil, only for alternative pan-frying · Extra mustard oil OR vegetable oil as needed while pan-frying, only if pan route chosen

19. 19

    Step 19: Put the marinated paneer and vegetables for the pan option into the pan, on skewers or as separate pieces. These start from the uncooked marinade, not the oven-cooked portion.

    Uses marinated paneer and vegetables reserved for alternative pan route · heated pan-frying oil

20. 20

    Step 20: Gently rotate skewers or turn the individual pieces once the first side is crisp and browned, continuing until all sides brown. Use a low flame because the marinade colours quickly.

    Uses pan-cooking marinated paneer and vegetables · Extra mustard oil OR vegetable oil as needed while pan-frying, only if pan route chosen

21. 21

    Step 21: Finish the pan option until all sides are golden without overcooking the paneer into hard or chewy cubes; keep ready for serving.

    Uses turned pan-cooked paneer and vegetables

22. 22

    Step 22: Serve the tikka from your chosen cooking route hot or warm with the separate sliced serving onion (1 small), lime (1 small) OR lemon wedges and ready mint-yogurt chutney. Sprinkle chaat masala and squeeze juice from the serving citrus over the tikka; add optional coriander OR mint leaves.

    Uses oven-cooked tikka, only if oven route chosen · pan-fried tikka, only if pan route chosen · 1 small-to-medium serving onion, thinly sliced · 1 small lime OR 1 lemon, sliced or quartered · A few pinches chaat masala for serving · 1 tbsp chopped coriander leaves OR mint leaves, optional · Ready mint-yogurt chutney for serving (quantity unspecified)