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Aachari Paneer Tikka

Published Monday, 24 June, 2013 by Meredith Stevens

An amazing indian snack, usually enjoyed with beer in india, but can be relished otherwise too!



  • 250 gm cottage cheese (paneer)
  • 1tbsp ginger-garlic paste
  • 1/4 cup hung curd (steps provided)
  • roasted and crushed cumin seeds, coriander seeds and onion seeds.
  • for marination:
  • 1/4 tbsp. Turmeric powder, mustard powder, red chilli powder and garam masala powder ( you can buy it from any shop that sells indian spices)
  • 2 tbsp. Pickle gravy ( also available at any indian shop)
  • wooden skewers


Steps to make hung curd:

1. Tie curd in a cheese or muslin cloth

2. Hang the tied curd for draining the liquids out

3. Wait at least 4 hours for draining

4.Take down the dried bundle.

5.Press the bundle as if you were making a cheese similar to a cottage cheese.

6.You may use a weight on the drained curds to press even more moisture out.

paneer tikka

cut the paneer into cubes, keep aside.

in a bowl, take the hung curd, turmeric powder, mustard powder, red chilli powder and garam masala powder, mix well.

add roasted and crushed cumin, coriander and onion seeds, mix.

add ginger garlic paste and mix till everything is well incorporated into each other.

now, cover the paneer pieces with this mixture.

leave for 15-20 minutes so that the marination get into the paneer.

put 2 tbsp. Oil in a frying pan and shallow fry the pieces till all the sides are brown.

insert 4-5 pieces in each skewer and serve.