Achari Paneer Tikka || Achari Paneer Tikka Recipe

Achari Paneer Tikka

For the achari masala
    Coriander seeds   1 tsp
    Cumin seeds  1 and 1/2 tsp
    Methi seeds | venthayam  1/2 tsp
    Fennel | sombu   1 and 1/2 tsp
    Kalonji seeds | onion seeds   1 tsp
    Mustard seeds  1 and 1/2 tsp
    Ajwain| omam  1/4 tsp
    Red chili  7-8
    Other ingredients
   Oil   1 tblsp
   Ginger garlic paste  2 tsp
   Onion  1
   Tomato puree  1/2 cup (3 tomatoes)
   Salt as needed
   Amchoor powder  1/2 tsp
   Garam masala  1 tsp
   Paneer cubes   1 and 1/4 cup 
   Kasoori methi  1 tsp
   Yogurt  1/2 cup
   Besan | gram flour  1 tblsp

Method  :

  • We should initially make the achari masala. This yields around 3 tblsp of the masala. You can store it and use for pickles or different curries as well.
  • In a container dry meal all the fixings given under the head “for achari masala”.
  • I utilized Kashmiri red bean stews which are less fiery yet gives a brilliant tone. You can decrease the heat if the stews are excessively fiery.
  • Broil for 2-3 minutes in a medium fire.
  • Guarantee not to consumed it.
  • Cool totally and crush into a fine powder.
  • Flavourful Achari masala is prepared.
  • In a container add 1 tblsp oil and add the onions. Cleave the onions into blocks and add.
  • Puree the tomatoes and keep it prepared.
  • When the onions turns clear, add the ginger garlic glue.
  • Saute till the crude smell goes off.
  • Presently add the tomato puree.
  • Blend well and add the amchoor powder.
  • Add the achari masala. I added 2 tblsp of the masala.
  • Later felt I ought to have added 1 tblsp of achari masala and 1 tsp of red bean stew powder. As the paneer masala was marginally over powdered with flavors for the children.
  • In any case, on the off chance that you need an eruption of flavors you can add 2 tblsp, however not more than that.
  • Blend well. Whisk the yogurt and besan in a bowl with no irregularities.
  • Adding besan is to hold the consistency of the sauce.
  • Add this to the sauce. Blend well and add the salt and garam masala.
  • Cover this and cook for 10 minutes, mixing in the middle. The sauce will splutter, so it’s smarter to cover and cook.
  • Presently add the paneer solid shapes to this.
  • Blend well and add the kasoori methi. Add 1/2 cup water to change the consistency. Blend well and permit this to bubble for 2 minutes.
  • Switch off the fire. Achari paneer masala is prepared currently Serve with chapati | naan.

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