Achari Malai Paneer Tikka

Ingredients

• 250 gPaneer, cubed
• 1Onion, in squares
• 1Capsicum, in squares
• 1 tspKalonji (nigella seeds)
• 1/2 tspMustard seeds
• 1 tspFennel seeds (saunf)
• 1 tspWhole coriander seeds
• 1 tspFenugreek seeds (methi)
• 5–7Dried red chillies
• 1/2 cupHung curd
• 2 tspMustard oil
• 2 tspKitchen-king masala
• 1 tspGinger-garlic paste
• 1/2 tspKasuri methi
• 2 tspBesan (gram flour)
• 1 tspAchari masala (storebought OK)
• to tasteSalt

Method

1. 1

   Dry-roast kalonji, mustard, fennel, coriander, methi and dried red chillies on low heat for 60 seconds until aromatic. Cool and grind to a coarse powder — your homemade achari masala.

2. 2

   In a bowl, whisk hung curd with mustard oil, kitchen-king masala, ginger-garlic paste, kasuri methi, besan, the prepared achari masala (and a teaspoon of storebought achari masala if you have it), and salt.

3. 3

   Add paneer cubes, onion squares and capsicum squares. Mix gently — keep the paneer intact. Rest 15–20 minutes.

4. 4

   Thread onto skewers, alternating paneer with onion and capsicum. Bake at 200°C for 12–15 minutes, turning once. Optionally finish with a 30-second blast under a grill for char marks.

5. 5

   Serve immediately with mint chutney and lemon wedges, or fold into a simple makhani gravy for a tikka-masala variation.