Achari Paneer Tikka

Achar or pickle is a condiment that often accompanies Indian food. The spices which are used to make the achar masala is more or less the same everywhere in India. Mustard, fenugreek (methi seeds), red chili, turmeric and asafoetida (hing) are the common spices used in many pickles. These spices flavor this achari paneer tikka too. I have also added fennel seeds, nigella seeds (kalonji) and mustard oil. You can skip kalonji if you don’t get them. Any other neutral flavored oil can also be added instead of mustard oil. My recipe gives you a flavorful, robust and super tasty Achari Paneer Tikka and it pairs fabulously with mint chutney or coriander chutney. Since I get a lot of queries for making tikka on stovetop, in this post I have mentioned Both stovetop and oven methods for cooking the achari paneer tikka. You can also grill the tikka in an electric grill or barbecue grill. Even a tandoor will work. If you like dishes made with pickling spices then I also have this delicious recipe of Achari Paneer gravy.

How to make Achari Paneer Tikka

Making Achari Marinade

1. First take the following spices in a in a dry grinder or coffee grinder or blender:

2 teaspoon mustard seeds (i used split mustard seeds also called as rai ka kuria)¼ teaspoon fenugreek seeds2 teaspoon fennel seeds½ teaspoon nigella seeds 2 to 3 dry red chilies – deseeded and broken into small pieces

2. Grind all these spices to a fine powder. A slight semi-fine texture is also ok. This is the dry achari masala.
3. In a bowl take 7 tablespoons of hung yogurt or thick yogurt and whisk till smooth.  To make hung yogurt, place about 1 cup curd/yogurt in a muslin cloth or a cotton napkin. Tie tightly and place on a strainer, which is kept over a bowl. Keep in the fridge till all the whey gets collected in the bowl. Here I used thick yogurt. You can also use greek yogurt.
4. Then add the following ingredients:

Powdered achari masala½ teaspoon red chili powder or cayenne pepper2 tablespoons of besan (gram flour) or cornstarch (corn flour)1.5 teaspoon ginger-garlic paste1 pinch asafoetida (hing) – optional¼ teaspoon turmeric powder (ground turmeric)½ teaspoon coriander powder (ground coriander) – optional½ teaspoon dry mango powder or lime juice or – add as required for more tang if preferred½ teaspoon crushed dry fenugreek leaves (kasuri methi)salt as required1 teaspoon mustard oil, preferred or any vegetable oil

You can also use ready-made achar masala or pickle masala instead of grinding the spices. Add about 2 tablespoons of dry achar masala in the marinade. 5. Mix everything into the beaten curd. Check the taste and add more salt or other seasoning if required. 6. Then add the following ingredients:

1 medium-sized diced bell peppers (red or green or yellow)1 medium-sized onion (halved and the layers separated) 250 to 300 grams of paneer cubes. Best to use soft and tender homemade paneer1 medium tomato – diced (optional)

7. Gently mix the paneer cubes and veggies till they are evenly coated with the achari marinade. Cover and refrigerate for about 1 hour or overnight. You can also keep for any number of hours. I kept overnight.
8. The marinated cottage cheese cubes and veggies the next day. Gently mix again.

Grilling or Baking Method

9. Thread the veggies and paneer cubes on a bamboo skewer or metal skewer. You can also use toothpicks. Preheat your regular oven to 200 degrees celsius/390 degrees fahrenheit, for atleast 10 minutes before you grill the tikkas. For a regular oven, heat both the top and bottom elements and keep the pan in the center or top rack. For a microwave oven use the convection mode and preheat at 180 degrees celsius/350 degrees fahrenheit. Cover a baking tray with an aluminum foil. Avoid butter paper like I have done as the paneer sticks to the butter paper, when grilled. I did not have aluminum foil and hence used butter paper.
10. Brush the marinated paneer with 1/2 to 1 tsp of mustard oil or any other oil.
11. Place the tray in the top rack or middle rack of a preheated oven. Keep both the top and bottom heating elements on. Grill at 200 degrees celsius for 15 to 20 minutes (depending on the oven temperatures). I have a slow oven, so it took 25 minutes for the paneer cubes to be grilled and browned at the edges. Just keep an eye when the paneer is getting grilled in the oven. For a microwave oven in the convection mode, use 180 degrees celsius for grilling the achari paneer tikka.

Pan-Frying Method to make Achari Paneer Tikka

12. Heat about 2 to 3 teaspoon oil in a non stick pan. You can add more oil if you prefer. Place the threaded paneer cubes with the skewers on the pan. You can also fry the marinated paneer cubes and veggies without the skewers. 13. Gently rotate the skewers, when one side is crisp and browned. Keep on rotating till all the sides are browned. Add more oil if required, while frying.
13. Fry till all the sides are golden. Pan-fry on a low flame as the marinade gets browned quickly. Keep the fried achari paneer tikka aside. Remember not to overcook the paneer as they can become hard or dense.
14. Serve with onion slices, lemon wedges and mint chutney. Sprinkle chaat masala and lemon juice on the achari paneer tikka while serving. You can also garnish with chopped coriander or mint leaves. In the below photo, the achari paneer tikka on the left side is pan-fried and the one on the right side is grilled. For best taste and flavor eat them hot or warm. On reheating the paneer cubes can become chewy or dense. More Paneer recipes

Paneer 65Paneer cutletPaneer SandwichMalai paneer tikkaHariyali paneer tikka

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Achari Paneer Tikka recipe post from the blog archives (first published in October 2014) has been updated and republished on 27 June 2021.

title: “Achari Paneer Tikka " ShowToc: true date: “2024-09-15” author: “Amelia Garcia”

Achar or pickle is a condiment that often accompanies Indian food. The spices which are used to make the achar masala is more or less the same everywhere in India. Mustard, fenugreek (methi seeds), red chili, turmeric and asafoetida (hing) are the common spices used in many pickles. These spices flavor this achari paneer tikka too. I have also added fennel seeds, nigella seeds (kalonji) and mustard oil. You can skip kalonji if you don’t get them. Any other neutral flavored oil can also be added instead of mustard oil. My recipe gives you a flavorful, robust and super tasty Achari Paneer Tikka and it pairs fabulously with mint chutney or coriander chutney. Since I get a lot of queries for making tikka on stovetop, in this post I have mentioned Both stovetop and oven methods for cooking the achari paneer tikka. You can also grill the tikka in an electric grill or barbecue grill. Even a tandoor will work. If you like dishes made with pickling spices then I also have this delicious recipe of Achari Paneer gravy.

How to make Achari Paneer Tikka

Making Achari Marinade

1. First take the following spices in a in a dry grinder or coffee grinder or blender:

2 teaspoon mustard seeds (i used split mustard seeds also called as rai ka kuria)¼ teaspoon fenugreek seeds2 teaspoon fennel seeds½ teaspoon nigella seeds 2 to 3 dry red chilies – deseeded and broken into small pieces

2. Grind all these spices to a fine powder. A slight semi-fine texture is also ok. This is the dry achari masala.
3. In a bowl take 7 tablespoons of hung yogurt or thick yogurt and whisk till smooth.  To make hung yogurt, place about 1 cup curd/yogurt in a muslin cloth or a cotton napkin. Tie tightly and place on a strainer, which is kept over a bowl. Keep in the fridge till all the whey gets collected in the bowl. Here I used thick yogurt. You can also use greek yogurt.
4. Then add the following ingredients:

Powdered achari masala½ teaspoon red chili powder or cayenne pepper2 tablespoons of besan (gram flour) or cornstarch (corn flour)1.5 teaspoon ginger-garlic paste1 pinch asafoetida (hing) – optional¼ teaspoon turmeric powder (ground turmeric)½ teaspoon coriander powder (ground coriander) – optional½ teaspoon dry mango powder or lime juice or – add as required for more tang if preferred½ teaspoon crushed dry fenugreek leaves (kasuri methi)salt as required1 teaspoon mustard oil, preferred or any vegetable oil

You can also use ready-made achar masala or pickle masala instead of grinding the spices. Add about 2 tablespoons of dry achar masala in the marinade. 5. Mix everything into the beaten curd. Check the taste and add more salt or other seasoning if required. 6. Then add the following ingredients:

1 medium-sized diced bell peppers (red or green or yellow)1 medium-sized onion (halved and the layers separated) 250 to 300 grams of paneer cubes. Best to use soft and tender homemade paneer1 medium tomato – diced (optional)

7. Gently mix the paneer cubes and veggies till they are evenly coated with the achari marinade. Cover and refrigerate for about 1 hour or overnight. You can also keep for any number of hours. I kept overnight.
8. The marinated cottage cheese cubes and veggies the next day. Gently mix again.

Grilling or Baking Method

9. Thread the veggies and paneer cubes on a bamboo skewer or metal skewer. You can also use toothpicks. Preheat your regular oven to 200 degrees celsius/390 degrees fahrenheit, for atleast 10 minutes before you grill the tikkas. For a regular oven, heat both the top and bottom elements and keep the pan in the center or top rack. For a microwave oven use the convection mode and preheat at 180 degrees celsius/350 degrees fahrenheit. Cover a baking tray with an aluminum foil. Avoid butter paper like I have done as the paneer sticks to the butter paper, when grilled. I did not have aluminum foil and hence used butter paper.
10. Brush the marinated paneer with 1/2 to 1 tsp of mustard oil or any other oil.
11. Place the tray in the top rack or middle rack of a preheated oven. Keep both the top and bottom heating elements on. Grill at 200 degrees celsius for 15 to 20 minutes (depending on the oven temperatures). I have a slow oven, so it took 25 minutes for the paneer cubes to be grilled and browned at the edges. Just keep an eye when the paneer is getting grilled in the oven. For a microwave oven in the convection mode, use 180 degrees celsius for grilling the achari paneer tikka.

Pan-Frying Method to make Achari Paneer Tikka

12. Heat about 2 to 3 teaspoon oil in a non stick pan. You can add more oil if you prefer. Place the threaded paneer cubes with the skewers on the pan. You can also fry the marinated paneer cubes and veggies without the skewers. 13. Gently rotate the skewers, when one side is crisp and browned. Keep on rotating till all the sides are browned. Add more oil if required, while frying.
13. Fry till all the sides are golden. Pan-fry on a low flame as the marinade gets browned quickly. Keep the fried achari paneer tikka aside. Remember not to overcook the paneer as they can become hard or dense.
14. Serve with onion slices, lemon wedges and mint chutney. Sprinkle chaat masala and lemon juice on the achari paneer tikka while serving. You can also garnish with chopped coriander or mint leaves. In the below photo, the achari paneer tikka on the left side is pan-fried and the one on the right side is grilled. For best taste and flavor eat them hot or warm. On reheating the paneer cubes can become chewy or dense. More Paneer recipes

Paneer 65Paneer cutletPaneer SandwichMalai paneer tikkaHariyali paneer tikka

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Achari Paneer Tikka recipe post from the blog archives (first published in October 2014) has been updated and republished on 27 June 2021.