Achari Paneer Tikka

INGREDIENTS 

Cottage cheese - 850gm 

Mustard oil - 50ml

Mustard seed - ½ tbsp 

Methi dana - a few  

Kalonji - ¼ tbsp 

Saunf (fennel seed) - 1 tbsp

Hung curd - 300 ml

Ginger garlic paste - 1½ tbsp 

Salt - to taste 

Yellow chilly powder - 1 tbsp 

Turmeric - 1 tbsp

Achar ka masala - 100gm

Mustard oil - 50ml 

Mustard seed - ½ tbsp

Methi dana - a few

Kalonji - ¼ tbsp

Saunf (fennel seed) - 1 tbsp

Hung curd - 300 ml

Ginger garlic paste - 1½ tbsp

Salt - to taste

Yellow chilly powder - 1 tbsp 

Turmeric - 1 tbsp

Achar ka masala - 100gm

METHOD

Cut cottage cheese in cubes (size 1 12"*1 V2") and pat dry and keep aside.

Heat the mustard oil in a pan, add methi dana, sauté until it crackles.

Add methi seeds, kalonji, Saunf and sauté for 2-3 minutes. Remove and cool it.

MARINATION

In a bowl whisk hung curd, add ginger garlic paste, mustard mixture,

salt, yellow chilly powder, turmeric, achar ka masala and mix well.

Put paneer cubes into this mixture and keep it for 2-3 hours in refrigerator.

COOKING

Take a skewer and skew marinated cottage cheese cubes leaving an inch gap,

one by one. Roast in tandoor or over a charcoal grill at moderate temperature for 6-8 minutes.

Serve hot along with choice of salad and chutney.

TO SERVE: 4

COOKING TIME: 6-8 Minutes

achari paneer tikka