Tuesday, November 18, 2014
Achari Paneer Tikka
Unlike other Saturdays when our group of friends generally dine out, this Saturday night was spent a little differently. We decided to sit together at a friend’s place and the bhabis (sis-in-laws/ friend’s wives) of the group were asked to prepare dinner for everyone.
Both, Bhabi no.1 and Bhabi no. 2 were asked to make a vegetarian and a non-vegetarian dish. The non-vegetarian dish was chosen by the friends so I did not have to think too hard (just to let you know they asked me to cook butter chicken but I will post about it some other day). For a veg starter I zeroed in on making paneer tikka for everyone. However, instead of making the regular paneer tikka I decided to make its pickleeeeyyyy brother and so everyone got to eat Achari Paneer Tikka.
It is very easy to make and also very healthy. Everyone feels on the top of this world when they get health with good taste and that is what this appetizer is all about.
Everyone in your family will love it. Put it on a toothpick like I have in the picture below and the kids will definitely have these.
INGREDIENTS: (For 6 Persons)
For the Marinade
1.5 bowl Hung Curd
1.5 tbsp Ginger- Garlic paste
½ tbsp Mustard seeds
½ tbsp Fenugreek seeds
½ tbsp Coriander seeds
1 tbsp Turmeric powder
½ of Red Chilli powder
1 tbsp Garam masala
2 tbsp of Pickle masala
Salt as per taste
3 tbsp of oil
For the Tikka
½ kg Paneer (Cottage Cheese)
3 Capsicums (cut in chunks)
2 onions (each cut in 4 big chunks)
1.5 tbsp oil
First, dry roast coriander seeds, fenugreek seeds and mustard seeds on a pan. Once slightly brown, take them off the pan, let them cool down and then crush into a coarse powder.
Add crushed powder, turmeric powder, salt, red chilli powder, garam masala, ginger -garlic paste, oil and pickle masala to hung curd. Give it all a good mix. The marinade is ready.
Cut paneer into dices and add it to the marinade. Cover it and put it in the refrigerator for an hour.
Meanwhile, put oil in a non-stick pan and sauté capsicum and onion chunks. Once they look semi cooked, take them off the flame.
Put paneer dices on the pan and grill them for 20-30 seconds. Toss and cook the other sides. Once done, take the dices off the flame and repeat for the remaining pieces.
Take toothpicks and arrange a chunk of capsicum, an onion chunk and a paneer dice on each of the toothpick. Sprinkle some chaat masala on top and squeeze some lemon juice on the tikkas and serve hot with green mint/coriander sauce or any other sauce of your liking.
NOTE: Traditionally paneer tikka is to be arranged on skewers and cooked on a barbeque. If that system is available at your end, great else the paneer tikka cooked the way mentioned above will taste just as good.