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Achari paneer tikka grilled paneer pieces seasoned in yoghurt marinade, served with fresh coriander and lemon
Smoky grilled paneer cubes marinated in a tangy pickling spice yoghurt sauce

Achari Paneer Tikka

Author: Flavelo
Recipes Starters
'Tikka' means bite/piece, and 'Achari' refers to the spice world of pickles (achar). In this recipe, fresh, non-melting Indian cheese (paneer) is marinated in aromatic, toasted spices. The speciality of paneer is that it does not melt under heat, but retains its shape and texture, making it excellent for grilling whilst absorbing the rich flavours of the yoghurt marinade.
🕒 Prep Time 40 mins
🍳 Cook Time 15 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Skewers (wooden or metal)
  • Mortar or spice grinder
  • Griddle pan or oven

Allergen Information

⚠️ Milk
⚠️ Mustard

Instructions

1 ✓

If using wooden skewers, soak them in water for at least 30 minutes so they don't catch fire on the grill.

2 ✓

Toast the spice seeds (mustard, fennel, fenugreek) in a dry pan for 1-2 minutes until fragrant and starting to pop. Then crush them coarsely in a mortar.

Tip: Heat releases the essential oils in the spices, resulting in a much more intense flavour.
3 ✓

Prepare the marinade: mix the yoghurt, ground spices, oil, ginger-garlic paste, salt, and lemon juice.

Tip: Mustard oil gives a distinctive pungent taste reminiscent of horseradish, which makes the dish authentic.
4 ✓

Toss the paneer cubes into the marinade to coat completely. Leave to stand in the fridge for 20-30 minutes.

Tip: The acidity of the yoghurt and enzymes do not tenderise the cheese (like meat), but the marinade flavour clings to the surface and forms a delicious crust when cooked.
5 ✓

Thread the cheese cubes onto the skewers (you can put pieces of onion or pepper in between).

Tip: Do not overcrowd them, leave a little space so the heat reaches everywhere and they roast rather than steam.
6 ✓

Cook in a hot griddle pan or oven (200°C) for 10-12 minutes, turning occasionally, until the edges brown and dark charred spots appear.

Tip: The caramelisation of sugars and proteins in the yoghurt gives the characteristic grilled taste.

Recipe FAQ

Why did the cheese fall off the skewer?
You cut it too soft, or the paneer wasn't firm enough. Use pressed cheese. If using wooden skewers, soak them in water before cooking so they don't burn.
What can I substitute for paneer?
Firm tofu or grilling cheese (e.g. halloumi), although the latter is saltier.

Ingredients

  • 400 g Paneer cheese (or firm grilling cheese) cut into 3 cm cubes
  • 150 g Thick natural yoghurt (Greek yoghurt)
  • 1 tsp Mustard seeds
  • 1 tsp Fennel seeds
  • 0.5 tsp Fenugreek seeds
  • 1 tbsp Oil (preferably mustard oil)
  • 1 tsp Chilli powder
  • 1 tbsp Ginger-garlic paste (or grated both)
  • 1 tsp Salt
  • 1 tbsp Lemon juice