Achari Paneer Tikka

Directions

• 2tsp mustard seeds, 2 tsp fennel seeds, ½ tsp kalonji, ¼ tsp methi dana & 2 to 3 dry red chillis in a dry grinder.

• Grind all these spices to a fine powder.

• This is a dry Achari Masala. In a bowl take 7 tbsp hungcurd.

• Add powdered Achari Masala, ½ tsp Red Chilli Powder, 2 tbsp corn flour, 1.5tsp ginger-garlic paste, 1 pinch hing, ½ tsp Coriander Powder, ½ tsp Aamchur Powder, ½ tsp crushed Kasuri Methi, ½ tsp Turmeric, salt (to taste) and 1 tbsp TRIYAMB Tandoori Masala and mix it well.

• Now add 1 small sliced onion, 1 medium diced capsicum, 250 to 300gms sliced paneer in cubes.

• Gently mix everything till they are evenly coated with achari marinade.

• Cover & refrigerate for about 3 to 4 hours.

• Once you remove from the marinated cottage cheese cubes & veggies from the fridge gently mix again.

• Heat 2-3 tsp oil in non stick pan.

• Place threaded paneer tikka with skewers on pan.

• You can also fry the marinated paneer cubes & veggies without skewers.

• Gently rotate skewers.

• When one side is crisp & browned and keep on rotating.

• Add more oil if required, while frying and keep the fried paneer tikka aside.

• Serve achari paneer tikka with onion slices, lemons wedges & mint yogurt chutney.

• Sprinkle Chaat Masala & lemon juice.

• Garnish with chopped coriander leaves.