Ingredient
1 glass thick curd/yogurt, new
1 tsp mustard powder/rai powder
1.5 tsp kashmiri red bean stew powder/lal mirch powder
½ tsp turmeric/haldi
1 tsp fennel powder/saunf powder
¼ tsp cumin powder/jeera powder
½ tsp garam masala
1 tbsp ginger - garlic glue
¼ tsp methi powder/fenugreek powder
¼ tsp ajwain/carom seeds
2 tbsp mustard oil/any cooking oil
½ tsp kasuri methi/dry fenugreek leaves, pounded
1 tbsp lemon juice
salt to taste
1 capsicum, cubed
½ medium measured onion, petals
9 solid shapes paneer/curds
3 tsp oil, for cooking
For the achaari marinade
Consolidate every one of the fixings, with the exception of the curds in a blender and mix to a coarse blend.
Move the blend into a profound bowl, include the curds and blend well.
The most effective method to continue
Add the paneer to the arranged achaari marinade, blend tenderly and keep aside to marinate for 20 minutes.
Organize the marinated paneer solid shapes similarly on satay sticks and keep aside.
Warmth a non-stick tava (frying pan), oil it with little oil, put a couple of satays on it and cook on a medium fire, utilizing a little oil, till they hand brilliant dark colored over shading from every one of the sides.
Rehash stage 3 to cook more satays.
Serve promptly with dahiwali phudina chutney.
I love paneer alot and I would like to share my paneer achari tikka receipe to all of you
Credit:-
Thanks https://www.archanaskitchen.com/achari-paneer-tikka for sharing image