Achari Paneer Tikka: A Flavorful North Indian Appetizer
Description:
Achari Paneer Tikka is an incredibly popular vegetarian appetizer in Punjabi cuisine. The word achari in Hindi refers to pickle, and the distinctive flavor of pickling spices is what makes this dish a true culinary delight. In this recipe, paneer cubes are marinated in a tangy, spicy achari marinade made from a mix of aromatic pickling spices, transforming the soft cottage cheese into a flavorful party snack. Perfectly grilled or sautéed, the result is an irresistible appetizer with the right balance of heat and tang.
Cuisine: North Indian
Course: Appetizer
Diet: High Protein Vegetarian
Ingredients
This dish requires a blend of fresh ingredients and aromatic spices. You will need the following:
| Ingredient | Quantity |
|---|---|
| Paneer (Homemade Cottage Cheese) | 250 grams, cut into cubes |
| Green Bell Pepper (Capsicum) | 2, cut into cubes |
| Garam masala powder | 1/2 teaspoon |
| Curd (Dahi/Yogurt) | 2 tablespoons |
| Garlic | 3 cloves |
| Ginger | 1 inch piece |
| Salt | To taste |
| For the Marinade (Tikka Masala) | |
| Red Chilli powder | 1 teaspoon |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Fennel seeds (Saunf) | 1 teaspoon |
| Kalonji (Onion Nigella Seeds) | 1 teaspoon |
| Ajwain (Carom seeds) | 1 teaspoon |
| Methi seeds (Fenugreek Seeds) | 1/4 teaspoon |
| Dry Red Chillies | 4 |
| Lemon juice | 1 tablespoon |
| Oil | As required for grilling or cooking |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Instructions
Step 1: Prepare the Marinade
To begin with, we need to prepare the flavorful achari marinade for the paneer. Here’s how you do it:
- In a pan, dry roast the mustard seeds, cumin seeds, fennel seeds, kalonji (nigella seeds), ajwain (carom seeds), methi seeds, and dry red chilies over medium heat. Continue roasting until the spices release a fragrant aroma and slightly darken in color. This step will enhance the flavors of the spices.
- Once done, remove the pan from heat and let the spices cool slightly.
- Transfer the roasted spices into a blender or spice grinder and grind them into a coarse powder. Set aside.
- Using a pestle and mortar, crush the garlic cloves and ginger into a smooth paste.
- In a large bowl, combine the yogurt, ginger-garlic paste, garam masala powder, salt, lemon juice, and the freshly ground achari spice mix. Stir well to form a smooth, thick marinade.
- Add the paneer cubes and green bell pepper pieces to the marinade. Mix gently, making sure the paneer is well coated with the spicy marinade.
- Cover the bowl and set it aside for at least 30 minutes. For deeper flavor, marinate the paneer overnight in the refrigerator.
Step 2: Cooking the Achari Paneer Tikka
Once the paneer has been marinated, it’s time to cook it! There are two methods to prepare Achari Paneer Tikka: grilling or wok frying. Both methods yield delicious results, so you can choose based on your preference.
Barbecue Grill Method (For a smoky flavor):
- Soak wooden skewers in water for a few minutes to prevent them from burning.
- Thread the marinated paneer cubes and capsicum pieces onto the skewers, alternating between the paneer and capsicum.
- Preheat your barbecue grill or charcoal barbecue.
- Grill the skewers, turning them occasionally, until the paneer turns golden brown and charred on all sides. Be sure to baste the paneer with a little oil during grilling to keep it moist.
Wok (Kadai) Method (For indoor cooking):
- Heat oil in a wok or kadai over medium heat.
- Once the oil is hot, add the marinated paneer and capsicum pieces to the pan. Stir-fry the mixture for a few minutes until the paneer starts to brown and char slightly.
- For added smokiness, use the coal smoking method. Heat a small piece of coal in a separate pan until it turns red-hot.
- Place the hot coal in a small metal or glass bowl and carefully place this bowl in the center of the wok with the paneer. Pour a teaspoon of ghee over the coal. Immediately, you will see smoke rise from the coal.
- Cover the wok and let the smoke infuse the paneer for about 1 minute. This method adds an extra layer of smokiness to the dish.
- Once done, remove the coal, stir the paneer, and cook for an additional 2 minutes.
Step 3: Serving the Achari Paneer Tikka
- Transfer the grilled or stir-fried Achari Paneer Tikkas to a serving plate.
- Serve the delicious Achari Paneer Tikka hot with mint chutney, onion rings, and lemon wedges on the side.
- Pair with other delectable dishes like Chole Aloo Tikki Chaat or Pav Bhaji Pizza for a festive party platter.
Tips for Perfect Achari Paneer Tikka
- For a richer flavor: Marinate the paneer for a longer time. Overnight marination will allow the spices to seep deeply into the paneer, making it more flavorful.
- For crispy tikkas: Grill or fry the paneer at a high heat to get a crispy texture on the outside while keeping the inside soft and tender.
- Use fresh spices: The key to a successful Achari Paneer Tikka is fresh, aromatic spices. Don’t use pre-ground powders; instead, grind the spices just before use for maximum flavor.
Nutritional Information (per serving, approx.):
- Calories: 250-300 kcal
- Protein: 16 grams
- Carbs: 10 grams
- Fat: 15 grams
- Fiber: 2 grams
Achari Paneer Tikka is a high-protein, vegetarian appetizer perfect for any gathering. The bold and aromatic flavors, coupled with the health benefits of paneer, make it a crowd favorite. Whether grilled on the barbecue or cooked in a wok, this dish is sure to steal the spotlight at your next party!
