Ingredients

• 200 gm - Paneer
• 1/2 cup - Strained yoghurt
• 1 tsp - Ginger-, garlic paste
• 1 tsp - Fennel seeds
• 1/4 tsp - Fenugreek seeds
• 1/2 tsp - Mustard seeds
• 1 tsp - Cumin seeds
• Salt to taste
• Oil for pan grilling.

How to Make Achari Paneer Tikka

• Combine together Fennel seeds, Fenugreek seeds, Mustard seeds, 1 tsp - Cumin seeds in a mixie jar and grind into a coarse powder for the 'Achari Masala'.
• Mix the strained yoghurt, the ginger-garlic paste, salt and the achari masala in a bowl.
• Cut the paneer into big square pieces.
• Coat the paneer pieces with this marinade and cover the bowl with a lid or plastic wrap and keep it in the refrigerator for at least 4-5 hours for the best results.
• Grill the paneer tikkas on a tandoor or barbeque grill till light brown in colour on all sides
• Serve hot as a snack.
• Recipe Courtesy: My Own Food Court.