By Aditi Saraswat
January 8, 2026
Achari paneer tikka has the punch of Indian pickles that perfectly complement soft, smoky paneer. Tangy, spicy, and extremely aromatic, this recipe is perfect for parties or evening cravings.
250 g paneer (cubes) 3 tbsp thick curd (hung yoghurt) 1½ tbsp mustard oil 1 tbsp achari masala 1 tsp fennel seeds (crushed) 1 tsp mustard seeds (crushed) ½ tsp nigella seeds (kalonji) 1 tsp ginger-garlic paste ½ tsp turmeric powder 1 tsp red chilli powder ¾ tsp salt (or to taste) 1 capsicum (cubed) 1 onion (petals) 1 tbsp lemon juice 1 tbsp oil or butter (for grilling)
In a bowl, mix hung curd, mustard oil, achari masala, crushed spices, ginger-garlic paste, turmeric, chilli powder, salt, and lemon juice to make a thick marinade.
Add the paneer cubes, capsicum, and onions to this. Gently mix everything, ensuring the marinade coats every paneer cube evenly.
Cover and rest the marinated paneer for about 30 minutes, so that the spices penetrate and infuse a deep, bold flavour.
Take skewers and thread paneer and vegetables on them, or place them on a greased tray. Brush it lightly with oil or butter.
Grill, bake, or pan-cook on medium heat, while turning occasionally until edges turn charred a little and the paneer gets smoky and aromatic.
Finish it with a squeeze of lemon and a sprinkle of chaat masala from the top. Serve hot with mint chutney and onion rings.