Achari Paneer Tikka Flavoured With Tangy Spices
Image Credit: Achari paneer tikka, Image Credit: Paneer Achari Tikka Chef Alam Recipe

Achari Paneer tikka is a delectable starter and appetiser dish cooked with marinated Indian cottage cheese in chosen spices. It is a powerful variant of the original Paneer Tikka in which the cottage cheese cubes are spiced with marination of thick curd, pickling spices, and seasonings. You will love this dish if you prefer biting into pickles and savouring the tart flavour of pickled lemon or mango cubes. The flavour of the soft paneer is exquisite after being coated in a combination of spices, most of which are pickling spices. Making achari paneer tikka at home is simple; all you need are soft, fresh cottage cheese and specific spices that are simple to locate in your pantry. As a delectable starter for celebrations like festivals, anniversaries, birthdays, game nights, and potlucks, combine them all, cook the tikka, and serve it. Simply follow the detailed instructions to succeed quickly. Enjoy it with your family while serving it with your preferred mint chutney.

Pickles, also known as achar, are frequently served with Indian cuisine. The spices used to make achar masala are pretty much the same throughout India. The common spices used in many pickles are mustard, fenugreek (methi seeds), red chile, turmeric, and asafoetida (hing). These spices are also used to flavour the achari paneer tikka.  Enjoy it with your family while serving it with your preferred mint chutney.


For The Pickle Masala Or Achari Masala

  • 2 teaspoon split yellow mustard 
  • 2 teaspoon fennel seeds
  • ½ teaspoon nigella seeds (kalonji)
  • ¼ teaspoon fenugreek seeds (methi dana)
  • 2 to 3 dry red chilies 

Other Ingredients

  • 250 to 300 grams Paneer 
  • 1 medium capsicum
  • 1 medium onion 
  • 1 medium tomato
  • 7 tablespoons Hung Curd
  • 2 tablespoons besan 
  • 4 to 5 medium garlic cloves + 1 inch ginger
  • ½ teaspoon dry mango powder 
  •  required for more tang if preferred
  • ¼ teaspoon turmeric powder
  • ½ teaspoon Coriander Powder 
  • ½ teaspoon red chilli powder 
  • ½ teaspoon crushed dry fenugreek leaves 
  • 1 pinch asafoetida (hing)
  • 1 teaspoon mustard oil
  • salt as required

Instructions to make Achari Paneer Tikka:

Paneer tikka, Image Credit: archanaskitchen

  1. First grind all the spices under 'achari masala’ section to a fine powder to make the dry achari masala
  2. Take thick yoghurt or hanging yoghurt and whisk it until it's smooth in a bowl
  3. Add the red red chilli chilli powder, ginger-garlic paste, asafoetida, coriander powder, red chilli powder, dried mango powder, or lime juice, crushed dry fenugreek leaves (kasuri methi), salt, and mustard oil
  4. Also add the achari masala, red chilli powder, gram flour/corn starch, and mustard oil 
  5. Mix everything with the beaten curd
  6. If necessary, taste the and add additional salt or other seasoning
  7. Add the paneer cubes, bell peppers, and onions
  8. As you combine the paneer cubes and vegetables, make sure the achari marinade is uniformly distributed
  9. For around an hour or overnight, cover and refrigerate
  10. Before grilling the tikkas, preheat your oven for at least 10 minutes to 200 degrees celsius  
  11. Keep the top and bottom components on and the pan in the middle or top rack of a standard oven
  12. Using a bamboo or metal skewer, thread the vegetables and paneer cubes onto the skewer
  13. Toothpicks can also be used
  14. Put aluminium foil on a baking sheet
  15. Using mustard oil or any other oil, coat the marinated paneer with 1/2 to 1 teaspoon of oil
  16.  Turn on the heating elements at the top and bottom
  17. Grill for 20–25 minutes at 200 degrees Celsius
  18. It takes 25 minutes for the paneer cubes to grill and brown on the edges in oven
  19. Observe the paneer as it is being cooked in the oven

Serve with lemon wedges, mint yoghurt chutney, and onion slices. While serving, top the achari paneer tikka with chaat masala and lemon juice. You might also add chopped mint or coriander as a garnish.