Achari Paneer Tikka
2tsp mustard seeds, 2 tsp fennel seeds, ½ tsp kalonji, ¼ tsp methi dana & 2 to 3 dry red chillis in a dry grinder.
Grind all these spices to a fine powder.
This is a dry Achari Masala. In a bowl take 7 tbsp hungcurd.
Add powdered Achari Masala, ½ tsp Red Chilli Powder, 2 tbsp corn flour, 1.5tsp ginger-garlic paste, 1 pinch hing, ½ tsp Coriander Powder, ½ tsp Aamchur Powder, ½ tsp crushed Kasuri Methi, ½ tsp Turmeric, salt (to taste) and 1 tbsp TRIYAMB Tandoori Masala and mix it well.
Now add 1 small sliced onion, 1 medium diced capsicum, 250 to 300gms sliced paneer in cubes.
Gently mix everything till they are evenly coated with achari marinade.
Cover & refrigerate for about 3 to 4 hours.
Once you remove from the marinated cottage cheese cubes & veggies from the fridge gently mix again.
Heat 2-3 tsp oil in non stick pan.
Place threaded paneer tikka with skewers on pan.
You can also fry the marinated paneer cubes & veggies without skewers.
Gently rotate skewers.
When one side is crisp & browned and keep on rotating.
Add more oil if required, while frying and keep the fried paneer tikka aside.
Serve achari paneer tikka with onion slices, lemons wedges & mint yogurt chutney.
Sprinkle Chaat Masala & lemon juice.
Garnish with chopped coriander leaves.