Achari Paneer Tikka is a popular north indian (punjabi) vegetarian appetizer made with paneer marinated in achaar masala (indian pickle spices). If you love indian pickles, you will love this spicy, tangy & smoky paneer tikka.I am sharing both the tawa (stove top) and oven method in this post. These spicy, tangy & smoky paneer tikka are gluten free and keto friendly.
What are Achari Dishes?
Achari comes from the hindi word "Achaar" which means pickle. Indian pickles are made using lots of bold spices and loads of oil. Achari dishes are cooked using those robust flavors to make curries or appetizers. Be it any region of India, the achar masala is quite pungent and sharp from spices like fenugreek (methi dana), hing(asafetida), mustard (rai) & nigella(kalonji) seeds. Achari dishes taste unique.
My grandmother kept busy making homemade achaars all year round and mom made a lot of achari dishes using those spice mixes. Like most indian families, in our family too, achaars are everyone's favorite. When we went out to eat, I remember the achari tikka from the Great Kebab Factory in Delhi. Their achaari paneer tikka always used to stand out and it was my favorite with naan and green chutney.
Achari Paneer Description
Achari Paneer Tikka is a paneer starter from the Punjabi cuisine. The dishes in punjabi cuisine have a distinct flavor and aroma from use of piquant indian spices and mustard oil. To make achari paneer tikka, we marinate the paneer chunks in achar masala (indian pickle spices) and then cook on high heat till smoky. These paneer tikka are perfect to serve at barbecue or cocktail parties. They taste different than tandoori or malai tikka. If you are hosting a summer bbq party anytime soon, do include these in your menu for something different & delish!
What is Achari Paneer Tikka Made With? (Ingredients)
Here are the ingredients (picture) you will need for making achari paneer tikka.
- Paneer - I like using malai paneer which is creamy and turns soft and delicious after cooking. You can also use homemade paneer (best taste!)
- Achaar Spices- Fenugreek, Yellow Mustard (substitute with brown mustard, see recipe for notes), fennel, kalonji(nigella seeds), ajwain. Skip any spices you do not have. You can skip the hassle of grinding achaari spices if you are in a hurry and buy pre made dry achaar masala available in any indian store.
- Achaar Masala - Okay so this is my mom's way. She adds a tiny bit of fermented pickle masala from jar of garlic or mango or mirch achar whichever kind we have in our pantry. Seriously, you have to trust me that a teaspoon or two really brings in the kick to the marinade!!
- Besan (Gram Flour)- Not only helps in making the marinade thick but also lends a nutty taste.
- Yogurt- Thick, full fat. Hung curd (if you are making in india). Greek yogurt is fine too. Don't choose very sour yogurt.
- Mustard Oil. Adds a sharp pungent note to punjabi dishes. You can use neutral oils like sunflower or avocado instead.
- Ginger Garlic Paste - Fresh paste is best, however feel free to use store bought ginger garlic paste in this recipe. The preserving agent in store bough taste will not interfere with the taste of marinade because of the sharp flavor and aroma of pickle spices.
- Other Ingredients - Lemon juice, Kala Namak (rock salt), white salt
How to Make Achari Paneer Tikka At Home (Step Pictures)
1 :- Make the Achari Marinade
- Add the whole achari spices- fennel, mustard, ajwain and fenugreek to a spice or coffee grinder. Grind to a fine powder. I don't grind the kalonji coz it makes the marinade blackish in color.
- Dry roast the besan on low heat in a small pan.
- Mix thick yogurt with the ground spices, turmeric & chilli powder, ginger garlic paste, lemon juice, mustard oil, mashed achar masala, green chillies, roasted besan, kala namak and salt.
- Using a whisk, mix the marinade very well.
2 :- Marinate the Paneer Chunks
Cut the paneer into large chunks. I usually go for 2.5 to 3 inch big chunks. Add paneer to the achari marinade and mix very well.
Tip- If you wish, you can use bell peppers, onions or cherry tomatoes. I suggest marinating the paneer and vegetables separately. Reason being that the marination times are different. Vegetables only need 30-40 minutes of marination else they will become watery.
Marination - Marinate the paneer for at least 4 to 6 hours. I marinated it overnight (highly recommend). For the vegetables, marinate them for maximum 40 minutes. You can save some of the achari marinade for the vegetables before adding paneer.
Different Ways to Cook Achari Paneer Tikka
- Airfryer Method - Place the paneer and vegetables in the air tray. Air fry at 400F for 12 -14 minutes.You will need to flip mid way. Tikka should be browned on edges.
- Stove Top Method - Heat a heavy cast iron skillet or grill pan or a tawa (griddle) on medium (not smoky hot). Brush the pan liberally with oil and layer the marinated paneer and vegetable chunks in a single layer. Let cook till browned on one side, brush oil on the top side, flip and let cook till slightly charred on the other.
- Grill - Thread the paneer and vegetables on to metal or bamboo skewers. Fire up the grill and place the paneer skewers on it. Keep basting with oil every now and then and cook on all sides. The tikka should be nicely charred for a smoky taste.
- In the oven - Preheat oven to 400F and line a baking sheet with aluminum foil or parchment. Bake for 15-20 minutes turning the skewers mid way and brushing with oil. Tip :- Place a small rack on the baking sheet if available and place the skewers on the rack, this helps in good air flow around the tikka and does not make them watery.
Few Tips
- Paneer Quality - Use good quality fresh paneer. Avoid paneer made with skim or toned milk.
- Go an extra mile :- For extra flavor and if you have the time, once you have made the marinade, let the marinade marinate for 2 hours or so in the fridge. My mom used to make - ahead just the marinades and let them sit. It really makes a difference.
- Cutting Paneer :- Cut the paneer in large thick pieces, not only they look good while serving, they won't dry out.
- Juicy Tikka :- One of the best ways to keep any tikka or kebab moist is to liberally bast it with ghee or oil.
- Don't Cook Cold Marinated Panner. Take out the marinated paneer from the refrigerator an hour or so before cooking the tikka. This makes sure that the tikka is soft and succulent.
- Non Vegetarian Variation - You can use this same marinade with boneless chicken thighs or lamb. Do marinate for 12-18 hours in that case.
- Vegetarian Variation - Use the same marinade with par boiled baby potatoes or cauliflower. You can marinate mushrooms and baby corn as well.
- Vegan Achaari Tikka - Use extra firm tofu in place of paneer and use cashew yogurt for marinating.
- For best taste and flavor, make and serve these achari paneer tikka rightaway. Reheating makes the paneer chewy, I would not recommend it.
- Scaling - You can double this recipe. Make sure that your are using large bowls for marination else the paneer might break while mixing.
How to Serve
- Serve achaari paneer tikka as a starter with green chutney & laccha onions. Or pair with tawa kulcha or naan for a full meal.
- Make Achari Paneer tikka wraps. Slather green chutney on a paratha or roti, add 2-3 chunks of paneer along with sliced onions and chopped cillantro. Sprinkle chaat masala and squeee lemon juice on top. Roll to make a wrap.
- Serve to top of salad greens as a healthy lunch.
- Cut the tikka into small bits and make tacos or burritos adding shredded cheese, pico de gallo and salsa.
FAQs
Cut large (2 to 3 inch) chunks of paneer when you are making tikka. Cut thick chunks. Small paneer pieces will become chewy and dry out while cooking tikka on high heat.
Ideally, overnight. But if you are in a hurry, at least 4 o 6 hours for a good robust flavor in the tikka. Since we are cutting the paneer in large thick chunks, it won't fall apart due to long marination.
If you really like the taste of that particular achaar day with your day today meals, then you can use it( judiciously). Store bought achaars have citric acid or preservatives which can sometimes make the marinade taste funky.
Achari Paneer Tikka Recipe
Ingredients
Achari Spices (Skip any you dont have)
- 1 tablespoon fennel seeds
- 1 tablespoon yellow mustard seeds (or ½ tablespoon black mustard seeds)
- 1 teaspoon ajwain carrom seeds
- 1 teaspoon fenugreek seeds methi dana
- ¼ teaspoon nigella seeds kalonji
For The Tikka
- 2-3 tablespoon besan gram flour
- ½ teaspoon kashmiri red chili powder or paprika
- 1 teaspoon red chili powder adjust to taste
- 1 teaspoon turmeric powder
- 1 teaspoon kala namak rock salt
- 1 teaspoon salt adjust to taste
- ½ cup greek yogurt or hung curd
- 1 tablespoon ginger garlic paste
- 1 tablespoon mustard oil
- 2 teaspoon achaar masala any pickle you have at home
- 1.5 tablespoon lemon juice
- 14 oz (~400g) paneer cut into 2.5 to 3 inch chunks
- oil for cooking
Instructions
Make the Marinade
- Add all the spices(except nigella seeds) listed under achaari spices to a coffee or spice grinder and grind to a powder to get achaari spice mix.
- In a sauce pan, dry roast the besan on low heat until its brown and smells nutty.
- In a large bowl combine the yogurt, achaari spice mix, nigella seeds, ginger & garlic paste, mustard oil, turmeric and red chilli powder, lemon juice, kala namak, achaar masala & salt. Whisk well to mix. Tip:- The marinade should be thick and pasty. Runny marinade will slide off when you cook the tikka. If the marinade appears runny, add extra tablespoon of roasted besan. Also keep in mind some juices will be released while marination .
Marinate The Paneer
- Combine the paneer with the achari marinade. Toss gently using your hands to make sure that the paneer chunks are covered in the marinade. Cover the bowl with a cling film and set to marinate foratleast 4 to 6 hours. I usually leave it marinated overnight,refrigerated. If you are using vegetables like onions or bell peppers marinate them seperately, 1 hour prior to making the tikka.
Cook the Paneer Tikka (Use ONE of the below methods)
- Airfryer Method - Place the paneer and vegetables in the air tray. Air fry at 400F for 12 -14 minutes.You will need to flip mid way. Tikka should be browned on edges.
- Stove Top Method - Heat a heavy cast iron skillet or grill pan or a tawa (griddle) on medium (not smoky hot). Brush the pan liberally with oil and layer the marinated paneer and vegetable chunks in a single layer. Let cook till browned on one side, brush oil on the top side, flip and let cook till slightly charred on the other.
- Grill - Thread the paneer and vegetables on to metal or bamboo skewers. Fire up the grill and place the paneer skewers on it. Keep basting with oil every now and then and cook on all sides. The tikka should be nicely charred for a smoky taste.
- In the oven - Preheat oven to 400F and line a baking sheet with aluminum foil or parchment. Bake for 15-20 minutes turning the skewers mid way and brushing with oil. Tip :- Place a small rack on the baking sheet if available and place the skewers on the rack, this helps in good air flow around the tikka and does not make them watery.
Rosa May (@RosasYummyYums)
What a great idea and wonderful flavors! Those paneer skewers look ever so tempting. That marinade is indeed sinfully spicy! ;-P
Cheers,
Rosa
anh
What an awesome post! I loveee cooking with paneer cheese! You have inspired me to try this out.
Asiya
Looks delicious...I've never made paneer before and we didn't eat it growing up either. Would be a great recipe to try! Thx for sharing!
Deepa
While going through your post I felt you were narrating my story 🙂 We too grew up having paneer almost everyday. We used to get best quality of panner in North India. Though being a paneer fan I made many items with paneer but this achari version is something which I never attempted. Thanks a ton dear. Will make this next weekend for an evening party.
Fab pics
Deepa
Hamaree Rasoi
Junia @ Mis Pensamientos
i love the grill marks on the paneer! your hubby is so funny! awww does he like to cook too? btw, the photography with the spices on the newspaper - i love that picture!!
yummychunklet
Yum yum yum! I love that glaze on the paneer!
Prathima Rao
Nice blend of flavors...I love the 'achaari' taste in all paneer dishes!!
Prathima Rao
Prats Corner
Surekha
Looks delish and yummy !! Lovely pics 🙂 Thanks for sharing. Surekha.
http//[email protected]/
a spoonful of yumm
love the idea of achari paneer tikka !! looks very very yummy 😉
thefooddoctor
I saw a recipe similar to this one using haloumi cheese..I see now that it was an attempt to emitate paneer
This sounds like an amazing meal...that marinade must add amazing flavors..
P.S. you made me laugh with..married people will know what followed for the next half hour 🙂
nishi
Beautiful post and stunning images to go with it!!! It was an absolute delight to the eyes 🙂
Anna Johnston
Gorgeous flavors, I'd love to know how to really use Indian spices properly. I'm going to try this one and see how I go. What do you recommend cutting my teeth on in terms of Indian cooking?
[email protected]
Those skewers must taste really wonderful with all that flavourful marinade!
chinmayie @ love food eat
I have to make this for my huband as he always asks me to make things that taste restaurant like! lol!! I LOVE paneer but most of the time I am not very happy with the kind of paneer I get in Bangalore especially after I tasted paneer in Delhi! I love achari spices and I am sure i can try it even with gobi or mushrooms 🙂
mustardseed
Oh gosh! I cannot even say you outdo yourself each time as all your recipes are superb with absolutely drool worthy photographs. I am one of those paneer lovers but never tried this! Love the achari masalas in it.
Ananda Rajashekar
2nd pic is gorgeous, sheer gentleness with wow factor. I'm not a paneer person my sis and mom are....shall keep this for them..
sayantani
great looking dish. lovely clicks.
Jamie @ the unseasoned wok
Wow this looks amazing! I would have guarded my lunchbox too if I had gourmet Indian food in it! I don't know where I would find paneer in Hawaii,but I will definitely try it with tofu like you suggested. Thanks!!
TasteFood
I've never skewered and grilled cheese before, and now I am wondering why!
Jackie
This looks delicious. My hubby loves Indian food. I will have to make this recipe for him. Thanks for posting.
Reem | Simply Reem
Lovely Tanvi!!!! I love paneer so much..... This looks fantastic....
Oh how i wish i can just have one skewer of this goodness......
delicious.....
Shu Han
gosh that looks delicious! I LOVE paneer. have only ever had it in palak paneer though (i know, it;s sad): ) but now i've got one more recipe to add to my collection!
Aldy @ Al Dente Gourmet
Gorgeous, Original and Mouthwatering as always!!! I love paneer and your lovely recipe is a 'must' try! Gorgeous marinade and presentation 🙂
Hugs <3
Aldy.
Faith
What a great idea Tanvi. Love this recipe. I love paneer so much and this looks amazing !
Happy Labor day.
Ameena
My eyes light up at the sight of paneer and they certainly lit up at your lovely photos! Great recipe my friend. Maybe I'll see if my mom will make this for me. 🙂
Priya
Cant take my eyes from ur clicks, highly addictive skewers..simply irresistible..
Heavenly Housewife
No matter how yummy something is, its always even better on sticks :D. Your paneer tikka sticks are to die for daaaahling!
*kisses* HH
chopinandmysaucepan
This recipe looks so enticing and I love the colours from the searing and the tomatoes!
Shelley
Ha! I'm one Westerner who just might love paneer more than bacon! Looks terrific, as always. BTW, I think yours is the real Breakfast of Champions!
Tanvi
Thanks everyone for stopping by & the lovely comments.
Ellie | Gourmand Recipes
Oh... I love grilled cheese and spices. Definitely going to try this recipe soon. Thanks for sharing.
Fahad Khan (@PharaohKhan)
To begin with,that made me hungry and I am craving for Achari Paneer Tikka now!The recipe sounds so delicious,my mouth is watering.In fact,sharing this on twitter too!
P.S. Love the way you write," Coz, I married an east indian guy who does not eat fish, LOVES north Indian (Punjabi) cuisine (but mostly dislikes paneer) & is crazy about coconut…confused? Me too!" This cracked me up!:-)
Nami | Just One Cookbook
I am missing out very delicious food then! I need to try Paneer. Looks like everyone knows what this is about and ohh I wish I can join the conversation of how good this is! Your photos are very convincing and I gotta try this really soon!
Nami | Just One Cookbook
Sorry for the unfinished link. =P
Joanne
Paneer puts a sparkle in my eye as well, and I'm not even Indian! I love the spices you've marinated the paneer in...makes it even better. As if that were possible!
mycookinghut
Oh wow! Looks really good! I really want to give this a try, so beautiful!
Caroline
Gorgeous grill marks, and I love the idea of skewering. Anything with cheese and I'm in. Sounds so delicious, Tanvi. 🙂
Juliana
Tanvi, this paneer look delicious...love the spices and the grill marks. Must taste SO good!
Hope you are having a great week 🙂
Shilpa Sharma
Tanvi...With this post you have taken me back home to Delhi...I have barely been back for 3 days and apart from missing my family, I am also missing the yummy food...Paneer has to be one of my favourites and since I don't get it very easily here, I substitute tofu for it...I know I can make it too...but laziness prevails 🙂
A very, very beautiful post and a truely yummy recipe...
magicofspice
Tanvi these paneer are just heavenly...I love every flavor here... restaurant indeed, if it is a 5 star establishment! Wow!!!
Radhika @ foodfor7stages
That bowl of marinated paneer just says how good this dish is. Yummville..
yasmeen (wandering spice)
I love, love, love paneer and was raised on it too (my Indian nanny was my 2nd mother, and she got me hooked on her amazing home cooking from age 2). Fantastic marinade and I love that this is a hearty meat substitute for those days you just want something filling but lighter.
salama
This feels so nostalgic.. as a completely Delhi girl now in China and that too in a very remote town I do miss Dilli ka khana, and the wonderful street food and your blog just reminded me of everything. I am going to make this on weekend for sure.. hubby will go nuts.. thanks 🙂
Sadhana
This looks fabulous and I love your beautiful photographs. A sure eye candy.
First time here and you surely have an awesome space, simply beautiful.
Kiran @ KiranTarun.com
A very creative recipe Tanvi. I've never thought about achari paneer before. Bet the flavor combo's tastes sooo amazing 🙂
Geni - Sweet and Crumby
I feel like I must eat some paneer now! Yours looks glorious, perfectly charred and oozing with spices and flavor. Yes, men sure do know how to hurt our feelings without even knowing or meaning to. It's a gift. Sorry guys...
kankana
Right now I am super tired to cook anything and looking at this dish .. i am drooling !!! Beautifully done and seriously who can say No to Paneer 🙂
The Yummy Morsel
I love paneer and this dish is totally tempting!
pavithra
I think i am stopping here for the first time... not sure though. But I have to say this ..i cannot take my eyes from each picture.. absolutely lovely. Everything is too good and way tooo tempting.
Pavithra
http://www.dishesfrommykitchen.com
vsharmilee
Wow looks spicy and yummy
Shumaila
I love achaari paneer tikka. My friend's mom used to make it for us and you brought back those gastronomical memories. Thanks for sharing!
Fahad Khan (@PharaohKhan)
Someone wanted a healthy recipe,so just recommended it to them!Have asked them to try it with low fat paneer instead.
naivecookcooks
Love the story and yes yes paneer!! Me and my husband are crazy about paneer! 🙂
Richa
If I let the paneer marinate for about 5 hours would that be a problem?
Tanvi
No, but make sure it is refrigerated. Add the vegetables 30 minutes prior to grilling though.
Hobby Cooks
Reblogged this on Hobby Cooks and commented:
Achari Paneer Tikka! I have tried and tested this recipe at home. It was an instant party hit. Trust me it tastes as good as it looks!