Achari Paneer Tikka: A Chatpata Delight for Your Tastebuds, My Doston!
Namaste, Sat Sri Akal, Kem Chho, and Vanakkam, my lovely food-loving friends! Chef Curry Do’pyaza here, back with another flavourful adventure for your kitchen. Today, we’re diving into the tangy, spicy world of Achari Paneer Tikka – a dish that’s as vibrant as a Holi celebration and as comforting as a warm hug on a chilly Diwali evening.
This delightful dish is a star during festive seasons like Diwali, Holi, and even weddings! It’s also a fantastic choice for summer barbecues and monsoon get-togethers. It’s basically a year-round crowd-pleaser!
A Little Trip Down Memory Lane
Paneer Tikka, in general, has a rich history, evolving from the traditional tandoori cooking methods of the Mughal era. The “Achari” twist is a more recent innovation, borrowing the pungent and tangy flavours from the age-old Indian tradition of making pickles (achaar). It’s a beautiful marriage of two culinary worlds, creating a dish that’s both familiar and exciting.
Get Ready to Cook!
Preparation Time: 20 minutes (plus 30 minutes for marinating)
Cooking Time: 15-20 minutes
What You’ll Need (Ingredients):
- Paneer: 250 grams (Indian cheese), cut into 1-inch cubes
- Dahi: 1 cup (Yogurt), thick and plain
- Adrak-lehsun paste: 1 tablespoon (Ginger-garlic paste)
- Nimbu ka ras: 1 tablespoon (Lemon juice)
- Sarson ka tel: 2 tablespoons (Mustard oil)
- Kashmiri Lal Mirch Powder: 1 teaspoon (Kashmiri Red Chilli Powder) – for colour and mild heat
- Haldi Powder: 1/2 teaspoon (Turmeric powder)
- Dhania Powder: 1 teaspoon (Coriander powder)
- Jeera Powder: 1/2 teaspoon (Cumin powder)
- Amchur Powder: 1/2 teaspoon (Dry Mango powder) – for that tangy kick!
- Kalonji: 1/4 teaspoon (Nigella seeds)
- Methi Seeds: 1/4 teaspoon (Fenugreek seeds)
- Saunf Powder: 1/2 teaspoon (Fennel seed powder)
- Garam Masala: 1/4 teaspoon
- Besan: 1 tablespoon (Gram flour), roasted lightly
- Hara Dhania: 2 tablespoons (Fresh coriander leaves), chopped
- Namak: To taste (Salt)
Let’s Get Cooking! (Instructions):
- Marination Magic: In a large bowl, whisk together the dahi, adrak-lehsun paste, nimbu ka ras, sarson ka tel, kashmiri lal mirch powder, haldi powder, dhania powder, jeera powder, amchur powder, kalonji, methi seeds, saunf powder, garam masala, roasted besan, hara dhania, and namak. This is your flavourful achari marinade!
- Paneer Power: Gently add the paneer cubes to the marinade, making sure each piece is nicely coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or even better, for a couple of hours. The longer it marinates, the more flavourful it becomes!
- Tikka Time! Now, you have several options:
- On the Stove (Tawa): Heat a flat pan (tawa) over medium heat. Drizzle some oil. Place the marinated paneer pieces on the hot tawa and cook for 8-10 minutes, turning occasionally, until they are golden brown and slightly charred.
- In the Oven: Preheat your oven to 200°C (400°F). Thread the marinated paneer onto skewers. Place the skewers on a baking sheet lined with parchment paper. Bake for 12-15 minutes, flipping halfway through, until the paneer is cooked through and lightly browned.
- In the Air Fryer: Preheat your air fryer to 180°C (350°F). Place the marinated paneer pieces in the air fryer basket in a single layer. Cook for 8-10 minutes, flipping halfway through, until they are golden brown and cooked through.
Chef’s Secret Tips for a Perfect Tikka:
- Don’t Overcrowd: Whether you’re using a tawa, oven, or air fryer, make sure not to overcrowd the cooking surface. This will ensure that the paneer cooks evenly and gets that lovely charred flavour.
- Gentle Handling: Paneer is delicate, so handle it gently while marinating and cooking to prevent it from breaking.
- Mustard Oil Magic: Using mustard oil in the marinade gives the tikka a distinct, pungent flavour that’s characteristic of achari dishes. If you don’t have mustard oil, you can use any other vegetable oil, but the flavour will be slightly different.
Cooking it Your Way:
- Gas Stove: The tawa method described above is perfect for the gas stove.
- Induction Stove: You can use the tawa method on an induction stove as well.
- Oven: Baking the paneer in the oven gives it a lovely, even cook.
- Air Fryer: The air fryer is a quick and easy way to get that crispy, charred texture.
- Microwave: I don’t recommend microwaving this recipe as it can make the paneer rubbery.
- Slow Cooker/Crockpot: This recipe is not suitable for a slow cooker or crockpot.
Nutritional Goodness (Approximate values per serving):
- Calories: 250-300
- Protein: 20-25g
- Fat: 15-20g
- Carbohydrates: 5-10g
Note: Nutritional information may vary based on specific ingredients and portion sizes.
Serving Suggestions:
Serve your Achari Paneer Tikka hot, garnished with fresh coriander leaves and a squeeze of lemon juice. It’s delicious as an appetizer, a side dish, or even as a filling for wraps and sandwiches. Pair it with mint chutney or a cooling raita for a complete and satisfying meal.
Time to Get Cooking, Yaar!
So there you have it, my friends! A simple yet flavourful recipe for Achari Paneer Tikka that’s sure to impress. Now, go ahead and try this recipe at home. I am sure you and your family will enjoy this delicious dish.
Happy cooking, and remember, food is love!