- To prepare marinade for Achari Paneer Tikka, in a pan add mustard seeds, cumin seeds, fennel seeds, nigella seed, carom seeds, fenugreek seeds and dry red chilies. Dry roast the spices and chillies over medium heat till fragrant and slightly browned. Turn off the heat. Transfer spices to the jar of mixer and grind into a coarse powder. Transfer the achari tikka spice powder to a bowl. Keep aside until required. Pound the ginger and garlic using a Pestle & Mortar to make a paste and keep aside. In a large bowl add the yogurt, ginger garlic paste, garam masala, salt to taste, lemon juice and the spice powder mix. Stir well to combine all the ingredients. Add the paneer cubes with capsicum pieces into the marinade. Stir well to coat the paneer pieces into the marinade. Cover the bowl with the lid and keep aside for 30 minutes. Store the marinated paneer in an airtight box in the fridge. Once the marination is done, our next step is to cook the Paneer Tikka's Heat oil in a Wok add the marinated paneer tikka pieces and stir-fry for a few minutes on low to medium heat. Take a skewer and thread the pieces and serve hot.
Angaari paneer tikka masala
#myrecipe
By Shaalini Shaalu
Feb, 15th
574
Servings
2 persons
Cook Time
20 minutes
Ingredients
14
- 16
Ingredients
- Paneer
- Capsicum
- Garam masala
- Ginger garlic
- Curd
- Salt
- Red chilli powder
- Cumin powder
- Mustard
- Fennel seeds
- Kalonji
- Ajwain
- Methi seeds
- Red chilli
- Lemon
- Salt
