Achari Paneer Tikka

Tangy, spicy, sharp and fiery! I know nobody who doesn’t love ‘achaar’! When you transform healthy paneer into a lip-smacking Paneer Achaari, it’s a double bingo! When you skew the flavourful chunks and barbecue them, it’s a triple bingo! Try this irresistible starter today with Verka Paneer and Verka Ghee

Ingredients:

• 450 gm fresh Verka Paneer
• 1 tbsp each ginger and garlic paste
• ¾ cup Verka Dahi
• Juice of one lemon
• 1½ – 2 tbsp Verka Ghee
• 1 tsp Degi Mirch
• ½ tsp garam masala
• Salt to taste
• 1 cup each square cut chunks of onion and capsicum
• 2 tbsp achaari masala

Method:

• Tie up the Verka Dahi in a piece of fine cloth and hang for 2 hours. Once the liquid has drained, you will get a clump of thick dahi.
• In a bowl, mix the dahi, ginger and garlic pastes, lemon juice, achaari masala, degi mirch, and salt. Add 1 tbsp melted Verka Ghee and mix well. This is your marinade.
• Dip in the paneer cubes, mix to coat and keep them covered for at least one hour.
• Spoon out the extra marinade and toss it along with the chunks of onion and capsicum.
• Skew the paneer alternately with the chunks of onion and capsicum.(You can use a grill or a fry-pan to cook the paneer).
• Cook under a hot grill or on a heated fry-pan.
• Drizzle the leftover ghee while cooking.
• When golden brown, remove from heat and serve with mint chutney.

Note: To make your own achaari masala, dry roast the following:

1 tbsp each of mustard seeds (sarson), fennel (saunf), coriander (dhaniya), cumin (jeera) and ½ tbsp each of nigella (kalaunji), fenugreek (methi), carom (ajwain), and 2-3 dry red chillies.

Cool and grind to a powder. Add chaat masala if you like. This masala can be used to prepare chicken, karelas, potatoes, brinjals and many other delightful dishes.