Friday 1 July 2016

Achari Paneer Tikka

Achari Paneer is a popular punjabi dish, and as is usually the case with punjabi dishes - it is has the traditional rustic aroma.
As we all know achaar (pickle) helps to complete Indian foods. Usually achaari paneer are made of roasted and powdered spices. However, I used the spices as whole as it gives individual tastes of all ingredients. I marinated paneer in curd and cream for making them soft. Mint and coriander will give perfect aroma and cooked in tawa for perfect color.


Paneer 200 gm in cube pieces
1/2 curd small bowl
1 tablespoon cream
1 teaspoon- black cumin seed
1 teaspoon mustard seeds
1 teaspoon fennel seeds
1 teaspoon fenugreek seeds(methi)
1 teaspoon shahijeera
1/4 teaspoon Vinegar
2 tablespoon Butter
1 teaspoon red chili powder
1 teaspoon dry mango powder
1 teaspoon turmeric powder'
1 teaspoon garlic powder
1 teaspoon ginger powder
1 tablespoon chopped mint leaves
1 tablespoon chopped coriender leaves
Salt to taste
1/4 teaspoon Black salt (kala namak)
1 teaspoon Sugar
1 teaspoon pickle masala


Marinate paneer with all the above ingredients except butter and black salt, leave for 20 min.

Heat butter in pan add all marinated paneer in the butter, roast for 10 min on low flame.

Once the paneer colour turns light brown and gives aroma, it means achari paneer is ready.

Sprinkle black salt powder before the serving.

No comments:

Post a Comment