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.

Method:

1. 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’.
2. Mix the strained yoghurt, the ginger-garlic paste, salt and the achari masala in a bowl.
3. Cut the paneer into big square pieces.
4. 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.
5. Grill the paneer tikkas on a tandoor or barbeque grill till light brown in colour on all sides
6. Serve hot as a snack.
7. Recipe Courtesy: My Own Food Court.

Recipe courtesy of Shruthi