INGREDIENTS
½ cup hung yoghurt, 2 cups paneer, cut into cubes
For the marinade
1 tbsp stuffed Rajasthani red chilli pickle, ½ tsp garlic, chopped, 1 tsp saunf (fennel seeds), ½ tsp mustard seeds, ¼ tsp methi seeds (fenugreek seeds), 1 tsp cumin seeds, ¼ tsp kalonji (nigella seeds), ¼ tsp turmeric powder, 1 tbsp mustard oil, Salt to taste, 2 tbsp oil for greasing and cooking
METHOD
• Combine all the ingredients of the marinade in a mixer and blend them to a coarse mixture.
• Take the mixture in a medium bowl, add the hung yoghurt and mix well.
• Add the paneer cubes to the prepared achaari marinade, mix gently and keep aside to marinate for 20 minutes.
• Arrange the marinated paneer cubes equally on a steel skewer stick and keep aside.
• Pre-heat oven to 230°C.
• Grease a roasting tray with a little oil and place a few paneer skewers on it. Bake for eight minutes on one side, till the paneer turns golden brown on top, then cook on all the sides so that it gets an even golden colour.
• Serve hot achaari paneer tikka with green chutney.
