Achari Paneer Tikka Skewers
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Hung curd and achari masala cling to paneer cubes for tangy, pungent tikka — grill without deep frying.
Achari paneer tikka borrows the flavours of Indian pickle: fennel, mustard, nigella and fenugreek. The paneer cubes take on a tangy edge that goes with mint chutney. It suits a tawa, an oven or an air fryer, so you do not need a tandoor, and it is quick enough for a weeknight if the paneer is marinated in the morning.
Ingredients
How to Make It
Whisk marinade; coat paneer and veggies; rest 30 minutes.
Skewer; bake/air-fry until edges char.
Finish with lemon and chaat masala.
Nutrition per serving
* Approximate values per serving
Health Benefits
Protein-forward starter with yogurt marinade. Achari punch means you need less cream or butter baste.
Paneer is a good source of protein, and a hung curd marinade adds flavour without extra oil.
Pro Tips
- →Use thick curd.
- →Mustard oil gives authentic achari note.
- →Don’t overbake.
- →Use thick hung curd so the marinade clings to the paneer.
- →Soak wooden skewers in water for 20 minutes before using.
- →Cook on high heat so the edges char before the paneer dries.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Cooking oil: about 884 kcal (about 40 kcal per teaspoon); Paneer: about 300 kcal; Plain curd (whole milk): about 61 kcal. Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Cauliflower tikka same marinade.
- 2Serve with mint chutney.
- 3Add pineapple or onion pieces to the skewer.
Frequently Asked Questions
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