Pan Fried Achari Paneer Tikka

 

           Paneer Tikka is a yummy and flavorful appetizer / snack found in most of the Indian restaurants and dhabas. This is a very easy and a quick paneer recipe that is very popular globally. It literally translates to marinated cottage cheese that is pan fried. It can also be pan / oven grilled to perfection.

          However, I gave a slight twist to the recipe by adding some homemade grated raw mango pickle for some achari flavour. This is a soul satisfying comfort food, a weekend menu and a great party recipe too. So check out the step by step pictorial recipe to prepare this delicious and succulent restaurant style vegetarian tikka.

           Paneer is traditionally grilled in a tandoor (clay oven) for an amazing smoky flavour. However, it can also be pan fried as the best alternative. For best results, marinate the paneer slices for longer duration, preferably overnight.

       

            Every individual / restaurant have their own special way of preparing it and this is my version of this yummy Punjabi style paneer tikka. It is native to the Indian State of Punjab, that is now universally popular. So do give it a try and enjoy with your loved ones.

    

• 300 gms. paneer slices
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. Kashmiri red chili powder
• 1 tbsp. grated raw mango pickle
• 1 tsp. mustard oil
• 1 tbsp. yoghurt
• 1 tsp. lemon juice
• 1 tsp. besan (gram flour)
• 1 tsp. ginger-garlic paste
• 2-3 tbsp. oil to pan fry
• mint & coriander leaves to garnish
• Pickle oil to drizzle

          In a bowl, take all the ingredients (except oil to fry) and mix well. Marinate the paneer slices with the paste for a minimum of 2 hours, preferably overnight for best results. 

          Heat oil in a pan and fry the marinated paneer on both sides till light golden in colour. Serve as an appetizer / snack with or without any chutney/ dip / sauce.

In a bowl, take all the ingredients (except oil to fry).

Mix well. 

Marinate the paneer slices with the paste for 1-2 hours. 

Heat oil in a pan and fry the marinated paneer .....

...... on both sides till light golden in colour. 

                    Serve as an appetizer / snack with or without any chutney / dip / sauce.

Achari Paneer Tikka Masala

 

           Paneer Tikka Masala is a yummy and flavorful Paneer gravy dish found in most of the Indian restaurants and dhabas. This is a vegetarian version of the universally popular chicken tikka masala. It literally translates to marinated grilled cottage cheese in a spicy tomato-yoghurt based gravy. 

          However, I gave a slight twist to the recipe by adding some homemade grated mango pickle masala for some achari flavour. I made use of some yoghurt instead of cream, to give a healthy touch to some extent. This is a soul satisfying comfort food, a weekend menu and a great party recipe too. You can enjoy it with butter naan, tandoori roti, kulcha, pulao, jeera rice or plain biryani for a nice satisfying meal. 

          Paneer is traditionally grilled in a tandoor (clay oven) for an amazing smoky flavour. However, it can also be oven / pan grilled as the best alternative. For a smoky flavour, place a live charcoal on a foil in the centre of the finished product and pour some ghee / oil. Cover it immediately for 4-5 minutes to get the same tandoor style effect. 

        Every individual / restaurant have their own special way of preparing it and this is my version of this yummy Punjabi style paneer curry. It is native to the Indian State of Punjab, that is now universally popular. So do give it a try and enjoy with your loved ones.

Achari Paneer Tikka - 

• 200 gms. paneer cubes
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. Kashmiri red chili powder
• 1 tbsp. mustard oil
• 2 tbsp. yoghurt
• 1 tsp. lemon juice
• 1 tbsp. besan (gram flour)
• 1 tsp. ginger-garlic paste
• 1 tbsp. oil to grease

Paneer Tikka Masala Gravy - 

• Pan Grilled Paneer cubes
• 2 tbsp. oil
• 1 tbsp. butter
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 2 tomatoes, deseeded & chopped
• 1-2 tsp. mango pickle masala
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• 2-3 tbsp. yoghurt, beaten
• 1 tsp. kasuri methi (dry fenugreek leaves), crushed
• 1 tsp. coriander leaves, chopped

Achari Paneer Tikka - 

          
          Marinate the paneer cubes with the above mentioned ingredients, preferably overnight. 

          Heat a pan / grill pan and grease well. Transfer the marinated paneer cubes and grill on both sides till well browned. Keep aside.





Paneer Tikka Masala Gravy - 

           Heat oil and butter in a pan and stir fry the onion till light brown. Add the ginger-garlic paste and sauté till the raw smell is gone. 

          Now add the chopped tomatoes and the mango pickle. Sauté till the tomatoes are mashed. Then add all the dry spices mixed with some water. Fry till the oil separates. Keep aside to cool.

         Then blend in a mixi jar and transfer the contents back to the pan. Add the leftover marinade, kasuri methi and the yoghurt. 

          Give it a stir and simmer, covered, till the gravy comes to a desired consistency. When done, switch of the flame. 

          To serve, transfer the gravy to a serving dish and arrange the pan-grilled paneer cubes over it. 

          Garnish with coriander leaves and a drizzle of some beaten yoghurt. Serve this yummy restaurant style Achari Paneer Tikka Masala with butter naan, tandoori roti, kulcha, pulao, jeera rice or plain biryani.

Chicken Achari

 

            This is a very delicious and an easy chicken curry cooked with some homemade pickle. So you can turn your normal chicken curry into an exotic restaurant style with a slight twist. Just add some bottled pickle masala, either homemade or store bought, to enhance the flavor of the dish. It turns out just awesome and is worth a try. 

          This is a great party recipe that is apt for special occasions. It is also an ideal weekend lunch menu. You can enjoy with steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, paratha or chapatti. So check out the step by step pictorial recipe to prepare it.

• 500 gms. chicken with bones, curry cut 
• 3 tbsp. oil
• 2 bay leaves 
• 2 dry red chilies
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 tsp. tomato paste (opt)
• 2 tsp. bottled pickle masala
• 1 tsp. coriander leaves, chopped

To dry roast & grind Achari Masala -  

• 1 tsp. nigella seeds 
• 1 tsp. mustard seeds
• 1 tsp. fennel seeds 
• 1 tsp. cumin seeds
• 1/2 tsp. fenugreek seeds 

To marinate - 

• 1 tbsp. ginger-garlic paste
• 2 tbsp. yoghurt
• salt to taste 
• 1/2 tsp. turmeric powder
• 2 tbsp. red chili powder
• 1 tsp. mustard oil
• 2 tsp. achari masala 

          Dry roast the ingredients under Achari Masala and keep aside to cool. Then grind into a fine powder. 

          Marinate the chicken along with all the ingredients mentioned under marination and 2 tsp. of the achari masala for 4-5 hours, preferably overnight.

          Heat oil in a pan and temper with bay leaves and dry red chilies. Then add the onion and sauté till light brown. 

          Now add the tomatoes, followed by the tomato paste. Mix everything well and cook till it is well mashed.

          Add the marinated chicken and cook, covered, on a low flame till almost dry. Add 1 cup water and simmer, covered till the chicken is tender.

          Now add the bottled pickle masala and simmer further till the gravy is thick or comes to a desired consistency. 

          When done, switch off the flame and garnish with chopped coriander leaves. 

          Serve with steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, paratha or chapatti. 

                          Dry roast the ingredients under Achari Masala & keep aside to cool. 

                         Then grind into a fine powder. 

                             Heat oil in a pan and temper with bay leaves and dry red chilies. 

                                  Then add the onion and sauté till light brown. 

                                  Now add the tomatoes, 

                            followed by the tomato paste. Mix well & cook till it is well mashed.

                     Add the marinated chicken & cook, covered, on a low flame till almost dry. 

                                Add 1 cup water & simmer, covered till the chicken is tender.

                      Add the bottled pickle masala & simmer further till the gravy is thick or 

                      comes to a desired consistency. 

                                 Garnish with chopped coriander leaves. 

                    Serve with steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti,

                    paratha or chapatti.