Mango Pickle Paneer Tikka | Spiced Paneer Skewers | Masala Paneer Tikka |
Tarla Dalal
• 07 October, 2017
Table of Content
About Paneer Achari Tikka, Indian Starter
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Ingredients
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Methods
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How to make Paneer Achari Tikka, Indian Starter
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Nutrient values
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Mango Pickle Paneer Tikka | Spiced Paneer Skewers | Masala Paneer Tikka |
The Mango Pickle Paneer Tikka is a bold and flavour-packed starter that brings together the tang of mango pickle, the richness of paneer, and the aroma of roasted Indian spices. Dry-roasting coriander seeds, fenugreek seeds, and nigella seeds releases deep earthy flavours that enhance the marination. This unique spice blend gives the Spiced Paneer Skewers their signature achari aroma and irresistible taste.
The marination mixture of thick curds, turmeric powder, chilli powder, ginger-garlic paste, garam masala, and mango pickle ensures that every cube of paneer is coated with a luscious, tangy and spicy layer. The curd softens the paneer while the pickle masala infuses a chatpata kick, making the Masala Paneer Tikka exceptionally flavourful. Allowing the paneer to rest for 30 minutes in the fridge helps it absorb all the masalas beautifully.
The use of mango pickle masala and not the mango pieces creates a perfect balance—tangy but not overpowering, spicy yet smooth on the palate. This gives the Mango Pickle Paneer Tikka its distinct achari character, making it perfect for parties, festive meals or evening snacks. The combination of spices works in harmony to ensure each bite has depth and excitement.
Cooking the Spiced Paneer Skewers on a tava with a little oil gives them a lightly crisp exterior while keeping the inside soft and succulent. The medium flame ensures even browning without drying out the paneer. This texture contrast—crispy outside and juicy inside—is what makes Masala Paneer Tikka so addictive and satisfying.
These skewers must be cooked fresh just before serving to maintain their ideal texture; reheating can make paneer chewy. When served hot with onion slices, lemon wedges, and green chutney, the Mango Pickle Paneer Tikka becomes even more irresistible. A squeeze of lemon and a dip in chutney elevate the achari flavours beautifully.
Overall, this Masala Paneer Tikka is a crowd-pleasing starter that awakens the appetite and excites the senses. The combination of mango pickle masala, roasted spices, creamy curds and tender paneer makes it a must-try for anyone who loves robust Indian flavours. Achari, aromatic, and perfectly spiced—this tikka is guaranteed to win hearts every time.
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
15 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
25 Mins
Makes
10 tikkas
Ingredients
for Mango Pickle Paneer Tikka
- 30 paneer (cottage cheese) , cut into 2"cubes
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1 1/2 tbsp mango pickle
- 2 tsp coriander (dhania) seeds
- 1/2 tsp fenugreek (methi) seeds
- 1 tsp nigella seeds (kalonji)
- 1 cup thick curds (dahi)
- 1/4 tsp turmeric powder (haldi)
- 1/2 tsp chilli powder
- 1 tsp ginger-garlic (adrak-lehsun) paste
- 1/2 tsp garam masala
- salt to taste
- 2 tbsp oil
For Serving
Method
for Mango Pickle Paneer Tikka
- Heat a small non-stick pan put the coriander seeds, methi seeds, nigella seeds and dry roast it on a medium flame for 2 minutes.
- Cool slightly and blend in a mortal pestle (khalbatta) till coarse.
- Combine the curds, mango pickle, prepared coarse powder, turmeric powder, chilli powder, ginger-garlic paste, garam masala and salt and whisk well.
- Add the paneer cubes, mix gently and keep aside for 30 minutes in the fridge.
- In a skewer insert 3 marinated paneer pieces at regular intervals.
- Repeat step 5 to make 9 more tikkas.
- Heat 1 tbsp of oil in a non-stick tava (griddle), place 5 skewers on it and cook on a medium flame till it turns light brown in colour from both the sides.
- Repeat step 7 to cook 5 more tikkas in 1 more batch.
- Serve immediately with onion slices, lemon wedges and green chutney.
Paneer Achari Tikka, Indian Starter recipe with step by step photos
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To make the Paneer Achari Tikka, Indian Starter, Heat a small non-stick pan put the 2 tsp coriander (dhania) seeds, 1/2 tsp fenugreek (methi) seeds, 1 tsp nigella seeds (kalonji) and dry roast it on a medium flame for 2 minutes.
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Cool slightly and blend in a mortal pestle (khalbatta) till coarse.
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In a deep bowl, put prepared coarse powder, 1 tsp ginger-garlic (adrak-lehsun) paste, 1 1/2 tbsp mango pickle and 1 cup thick curds (dahi).
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Add 1/4 tsp turmeric powder (haldi), 1/2 tsp chilli powder, 1/2 tsp garam masala and salt to taste and whisk well.
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Add the paneer (cottage cheese) , cut into 2"cubes cubes.
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Mix gently.
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keep aside for 30 minutes in the fridge
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In a skewer insert 3 marinated paneer pieces at regular intervals.
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Repeat step 5 to make 9 more tikkas.
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Heat 1 tbsp of oil in a non-stick tava (griddle).
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Place 5 skewers on it and cook on a medium flame till it turns light brown in colour from both the sides.
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Repeat step 7 to cook 5 more tikkas in 1 more batch.
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Serve immediately with onion slice, lemon wedge and green chutney .
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Nutrient values (Abbrv)per plate
| Energy | 107 cal |
| Protein | 1 g |
| Carbohydrates | 6.3 g |
| Fiber | 0.2 g |
| Fat | 8.2 g |
| Cholesterol | 3.2 mg |
| Sodium | 2337.5 mg |
Click here to view Calories for Paneer Achari Tikka, Indian Starter
The Nutrient info is complete
Archana
Nov. 30, 2016, 11:24 p.m.
Paneer Achaari tikka.. one of my favourite indian starter recipe.. Its tangy.. the paneer is nice and soft.. absorbed all the flavours.. The proportions are also perfect.. Loved this recipe..
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