Indian
Indian - Tandoori and Kebabs
Achari Paneer Tikka
Chef's Menu Description
A pungent, tangy North Indian specialty infused with robust pickling spices, mustard seeds, fenugreek, nigella seeds, and fresh green chillies.
Ingredients
- • 400g paneer, cut into 2.5cm cubes
- • 1/2 cup thick yogurt
- • 1 tbsp achari masala
- • 1 tsp kalonji (nigella seeds)
- • 1 tbsp ginger-garlic paste
- • 1 tsp Kashmiri chili powder
- • 2 tbsp mustard oil
- • 1/2 tsp salt
Preparation Steps
1
Phase 1
Whisk yogurt with achari masala, kalonji, ginger-garlic paste, Kashmiri chili powder, and salt; fold in the paneer gently and rest 45 minutes.
2
Phase 2
Thread paneer cubes onto skewers, alternating with onion petals.
3
Phase 3
Cook over high heat or under a hot grill, basting with mustard oil.
4
Phase 4
Grill until light char spots appear; paneer cooks quickly so do not overcook.
5
Phase 5
Serve hot with lemon wedges and mint chutney.