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Achari Paneer Tikka (Veg Kebab) (V)
About This Dish
This dish brings together two distinct pillars of Indian cuisine—cottage cheese (paneer) and achaar (pickle)—in one bold, flavour-packed creation. Paneer, with its soft texture and ability to absorb flavour, meets the punchy, tangy world of achaari masalas that typically flavour Indian pickles. In Achari Paneer Tikka, soft paneer cubes are marinated in a deeply aromatic spice blend. This spice mix is made using mustard seeds, fennel, fenugreek, nigella seeds, and tangy yoghurt. The paneer soaks up this punchy marinade before being skewered and grilled— until it becomes lightly charred on the outside, while staying soft and juicy inside.
Each bite is a balance of smokiness, spice, and tang—brightened further with a squeeze of lemon or a dip into mint chutney. It’s bold, aromatic, and full of character.
History & Tradition
Paneer holds a beloved place in Indian cuisine—being used in everything from curries to kebabs—thanks to its comforting texture and unmatched versatility. On the other hand, achaar (Indian pickle) is a deeply nostalgic part of Indian food culture, known for its sharp, tangy flavours and strong spice blends in mustard oil.
Achari Paneer Tikka brings these two favourites together in one dish. It draws from the long-standing tradition of pickling in India, where certain spices like mustard seeds & fenugreek are used to preserve seasonal vegetables and fruits. These very robust flavours are repurposed here into a yoghurt-based marinade that coats the paneer. It combines the home-style warmth of achaar with the refined presentation of tandoori kebabs.
This dish shows how everyday Indian pantry staples like paneer and pickle can come together to create something that feels both traditional and restaurant-worthy.
What Makes It Special
What sets Achari Paneer Tikka apart is its distinct and unapologetically bold flavour. The achari marinade doesn’t just coat the paneer—it seeps into every corner, giving the dish its signature tangy warmth. The grilling adds a smoky touch that perfectly balances the sharpness of the spices. Unlike typical tandoori paneer, this one leans into earthy aromatics like fennel and fenugreek, offering a complexity rarely found in most vegetarian starters.
It’s rich, zesty, and full of character—ideal for those who like their flavours layered and unapologetically Indian.
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Ananya Kapoor
The Achari Paneer Tikka was bursting with flavour. The pickling spices gave the paneer a bold tang that reminded me of homemade achar, but it was balanced beautifully with the creamy marinade. The paneer was soft inside with a lovely char on the outside. It tasted authentic and comforting—perfect with the mint chutney on the side.
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Tom Whitaker
I never knew paneer could be this exciting. The Achari Paneer Tikka had a zingy, punchy flavour that hit all the right notes. The tanginess from the mustard and fenugreek was new to me but incredibly moreish. It had great texture and just the right level of spice. This dish really opened my eyes to how flavourful vegetarian food can be.
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Emily Saunders
Absolutely loved the Achari Paneer Tikka. It had this amazing pickled kick that made it so different from anything I have tried before. The spices were rich without being overpowering, and the paneer had a beautiful texture. It was the kind of dish you remember and want to try again—it stood out among all the starters.
FAQs
A: Indian achaar is bold, tangy, and packed with spice. It combines mustard oil, fenugreek, and aromatic seeds to deliver a sharp, punchy flavour that instantly wakes up your palate.
A: Not really. It’s more tangy than hot. The achari spices bring warmth and depth, but the yoghurt-based marinade softens the heat, keeping it balanced and approachable for most palates.
A: Yes, it’s great with mint chutney, onion salad, or naan—and it also fits beautifully into any vegetarian kebab platter.
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