Aachari comes from the Hindi word ‘Achaar’ which means pickle. Tikka is any kind of boneless meat or vegetables baked or roasted on skewers. In this recipe, spices which are used in pickles are used to make tikkas. Sometimes 1 tablespoon pickle is also added in the marinate. This recipe is made without using any pickle. However all the pickle spices will blend in to give the perfect Aachari taste.
Equipment and Utensils
Flat metal spoon
Mixer or Grinder
250 grams (2 cups) Paneer cut into 1 inch cubes
50 grams (5 tablespoons) Hung Curd
1½ tablespoon Vegetable Oil
½ tablespoon Chickpea Flour (Besan)
1 teaspoon Mustard Seeds
1 tablespoon Garlic finely chopped
2 Green Chilies
1 teaspoon Fennel Seeds
¼ teaspoon Fenugreek Seeds
¼ teaspoon Nigella Seeds
1 teaspoon Cumin Seeds
¼ teaspoon Turmeric Powder
½ teaspoon Salt
1 teaspoon Mustard Oil
Put all ingredients mentioned under the ‘To Grind’ tag in a mixer jar.
Grind to a smooth paste using 1 tablespoon of hung curd.
Add the remaining curd into a bowl.
Add this paste into the curd, mix well and also check for seasoning.
Make sure that this marinate is thick enough to be used for coating.
Now add paneer pieces.
Mix gently so that paneer pieces get coated with the paste.
Keep them marinated for minimum 20 minutes.
Now add oil in a pan and keep it on medium high heat.
When oil is hot, gently arrange all paneer pieces in the pan.
Turn them once they get brownish color on the bottom.
Fry them well till they get cooked and brownish in color from all sides.
Then remove them and serve hot with pudina chutney.
Preparation Time: 10 minutes
Marinating Time: 20 minutes
Cooking Time: 16 minutes
Number of Servings: 2
Total Calories: 965 Kcal
Fat: 86.5 gm
Protein: 36.6 gm
Carbohydrates: 22.75 gm
Calcium: 1349 mg
Minerals: 4.8 gm