Posted 10/8/2013, 12:46 pm
Cubes of paneer, delicately marinated in a classic achari marinade and then cooked in a tandoor or tava. They can also be combined with pulao to make achari paneer pulao.
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
Combine the curds, green chilli pickle and garlic and blend in a mixer to a smooth paste. Remove in a bowl and keep aside.
Combine all the remaining ingredients and blend in a mixer to a coarse powder.
Combine the prepared curd paste and the coarse powder in a bowl and mix well. Keep aside.
How to proceed
Combine the paneer and the achari marinade in a bowl, toss gently and keep aside to marinate for 20 minutes.
Arrange the marinated paneer pieces on skewers and grill on a barbeque till the paneer turns golden brown in colour from all sides.
Remove from the skewer and serve hot with dahiwali phudina chutney.
Handy tip
You can use any pickle of your choice if you do not have green chilli pickle on hand.
