Achari Paneer Tikka
Equipment
- Pan
- Refrigerator
- Grill
Ingredients
- 4 tablespoons Mustard oil
- Fenugreek seeds few
- 1/2 teaspoon Mustard seeds
- 1/4 teaspoon Kalonji (Nigella) seeds
- 1 teaspoon Fennel seeds
- 850 g Paneer cut into cubes
- 300 ml natural (plain) yoghurt (1⅓ cups), hung yoghurt
- 1 1/2 teaspoons Ginger paste
- 1 1/2 teaspoons Garlic paste
- 1 teaspoon Yellow chili powder
- 1 teaspoon Turmeric ground
- 100 g mango pickle with jaggery (½ cup)
- Salt
Instructions
- Heat the mustard oil in a pan.
- Add the fenugreek seeds and stir-fry for 1 minute, or until they start to crackle.
- Add the mustard seeds, kalonji and fennel seeds and stir-fry for a further 2 minutes.
- Remove from the heat and set aside to cool.
- Whisk the hung yoghurt in a bowl.
- Then add the ginger, garlic paste, cooled mustard seed mixture, chili powder, turmeric and mango pickle.
- Season with salt and mix well.
- Add the paneer cubes to the mixture and mix until the paneer is coated.
- Allow to marinate in the refrigerator for 2-3 hours.
- Prepare a tandoor or charcoal grill for a moderate heat, or alternatively preheat the grill (broiler) to medium.
- Thread the marinated paneer on to several metal skewers leaving a 2.5cm / 1 inch gap between each of them.
- Roast in a moderately hot tandoor, over a charcoal grill or under the hot grill for 6-8 minutes, or until the paneer is cooked.
Video
Nutrition
Serving: 2gSodium: 195mgCalcium: 2249mgVitamin C: 2mgVitamin A: 447IUSugar: 7gFiber: 1gPotassium: 315mgCholesterol: 300mgCalories: 1592kcalSaturated Fat: 70gFat: 140gProtein: 66gCarbohydrates: 19gIron: 1mg
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