For The Achaari Marinade
1 tbsp green chilli pickle
1/2 cup hung curds (chakka dahi)
1 tsp chopped garlic (lehsun)
1 tsp fennel seeds (saunf)
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp fenugreek (methi) seeds
1/4 tsp nigella seeds (kalonji)
1 tsp cumin seeds (jeera)
1/4 tsp turmeric powder (haldi)
1 tbsp mustard (rai / sarson) oil
salt to taste

Other Ingredients
1 1/2 cups paneer (cottage cheese) cubes
oil for greasing and cooking

For Serving
dahiwali mint leaves (phudina) chutney

Serving size...2 satays

Succulent cottage cheese in a pure desi avatar! Marinated in an intensely spicy achaari marinade, which reflects the flavour of green chilli pickle, the paneer cubes are arranged into a satay and cooked till perfectly crisp outside, soft inside, and flavourful through and through. The best part is that this Achaari Paneer Tikka is not senselessly spicy – it has an exciting blend of flavours ranging from green chilli pickle to magical spices like fennel and nigella seeds, which are sure to fascinate your taste buds.

Preparation Time: 10 mins Cooking Time: 10 mins Makes 4 servings


For the achaari marinade
Combine all the ingredients, except the curds in a mixer and blend to a coarse mixture.
Transfer the mixture into a deep bowl, add the curds and mix well.

How to proceed
Add the paneer to the prepared achaari marinade, mix gently and keep aside to marinate for 20 minutes.
Arrange the marinated paneer cubes equally on satay sticks and keep aside.
Heat a non-stick tava (griddle), grease it with little oil, place a few satays on it and cook on a medium flame, using a little oil, till they turn golden brown in colour from all the sides.
Repeat step 3 to cook more satays.
Serve immediately with dahiwali phudina chutney.

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