Achari Paneer Tikka

Preparation Time: 20 mins
Cooking Time: 15 mins
Makes 4 servings

Ingredients
For The Achari Marinade

• 1/2 cup hung curds (chakka dahi)
• 1 tbsp green chilli pickle
• 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

• 2 cups paneer cut into 37 mm. (1 1/2 ") cubes

For Serving

• Dahiwali phudina chutney

Method
For the achari marinade

1. Combine the curds, green chilli pickle and garlic and blend in a mixer to a smooth paste. Remove in a bowl and keep aside.
2. Combine all the remaining ingredients and blend in a mixer to a coarse powder.
3. Combine the prepared curd paste and the coarse powder in a bowl and mix well. Keep aside.

How to proceed

1. Combine the paneer and the achari marinade in a bowl, toss gently and keep aside to marinate for 20 minutes.
2. Arrange the marinated paneer pieces on skewers and grill on a barbeque till the paneer turns golden brown in colour from all sides.
3. Remove from the skewer and serve hot with dahiwali phudina chutney.