Achari Paneer Tikka Cheese With Pickling Recipe

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Achari Paneer Tikka Cheese With Pickling RecipePrintable Recipe

Ingredients (Serves 2-3)

  • 400 gms /14 oz paneer cheese, pierced with a fork,cut into 1” cubes)
  • 1 medium orange bell pepper, seeded and diced
  • 10-12 grape tomatoes, whole
  • 1 medium red onion,diced
  • Oil for brushing
  • Lemon Wedges, Cilantro for garnish
  • 10-12 bamboo skewers
Notes:-
  1. Paneer is easily available in stores under different brands.
  2. Paneer can be replaced by extra firm Tofu or Halloumi /Any cheese which can withstand grilling or roasting without melting.
  3. You can use any vegetables of choice here – zucchini,mushrooms work great. Just ensure that the cooking times of vegetable dont vary much.
  4. Dice the vegetables smaller/thinner than paneer, coz it takes less time to cook than veggies.
  5. For the Non vegetarian Version– Use boneless & cubed lamb, mutton, beef, chicken(dark portions) or shrimp.
For the Marinade:-
  • 1/2 tsp each of cumin, fennel, coriander & brown mustard (raai) seeds
  • 1/4 tsp each of nigella & fenugreek seeds
  • 4-5 dry red chillies or red pepper flakes (adjust to tolerance)
  • 2 fat garlic cloves, minced
  • 1 tbsp grated ginger
  • 3 tbsp plain, thick greek yogurt, slightly sour
  • 1 tbsp fresh lemon juice
  • 2 tsp mustard oil (preferable for better taste, can be substituted with canola/olive/corn oil)
  • Salt to taste
Method:-
  • If using bamboo/wooden skewers soak them in water for atleast 2-3 hours.
  • Soak the cubed paneer in enough warm water seasoned with salt for about 15 minutes.Once soaked, drain and pat dry with a paper towel.
  • In a small sauce pan, on high heat, lightly dry roast all the seeds under the “For the Marinade”.Roast for about 20 seconds or till you smell the aroma.Remove into a small bowl and let cool.
  • Next, in the same pan, roast the whole red chillies for about 20 seconds.
  • Tip the cooled, roasted spices along with red chillies into mortar or coffee grinder. Grind to a smooth powder to get a achari spice mix.
  • In a bowl (big enough to hold the marinade & ingredients), combine the yogurt, achari spice mix, ginger, garlic,oil,lemon juice & salt.Whisk well to mix.
  • Combine the paneer with the achari marinade,toss gently, cover the bowl with a cling film and set to marinate for 30 minutes,refrigerated.
  • Add the vegetables to the marinade 5 minutes before ready to cook the skewers. This is important to keep the moisture of vegetables intact.
  • Once marinated, thread the marinated paneer & vegetables on soaked bamboo skewers. Brush with oil on all sides.
  • Cooking the Tikka :- I grilled the skewers on high for 4 minutes each side. You can cook them in my broiler till the paneer edges started to turn brown.About 10-12 minutes.You will need to flip them sideways to cook on all sides. Alternatively you can cook them in a skillet/griddle (about 8-10 minutes)
  • Serve warm with green coriander-mint chutney and flatbreads or rice.
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