Achari Soya Paneer

Ingredients:

For Marination:

Soya paneer (tofu) cubes – 250–300 g

Thick curd – ½ cup

Besan – 1 tbsp

Ginger-garlic paste – 1 tbsp

Lemon juice – 1 tsp

Mustard oil – 1 tbsp

Salt – to taste

Kashmiri red chilli – 1 tsp

Turmeric – ¼ tsp

Coriander powder – 1 tsp

Garam masala – ½ tsp

Kasuri methi – ½ tsp

Achari masala – 1 to 1.5 tsp (recipe below)

Chopped coriander – 1 tbsp

Optional: cream/malai – 1 tbsp (makes it richer)

For Achari Masala:

Dry roast lightly and crush:

Methi seeds – ¼ tsp

Saunf – ½ tsp

Kalonji – ¼ tsp

Jeera – ½ tsp

Rai (mustard) – ½ tsp

A pinch of hing

1 dried red chilli

(You can also use ready achari masala or pickle masala of mango pickle.)

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Instructions:

Prepare the marinade

1. In a bowl take curd, besan, ginger-garlic paste.

2. Add Kashmiri chilli, turmeric, coriander, garam masala, salt.

3. Add achari masala, kasuri methi, lemon juice & mustard oil.

4. Mix into a thick creamy marinade.

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Add soya paneer

1. Add the tofu/soya paneer cubes.

2. Coat well without breaking.

3. Rest for 20–30 minutes (more marination = more flavour).

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Skewer & cook

On tawa:

Heat oil, place tikka, cook on medium heat until golden on all sides.

Give a smoky flavour by adding a little mustard oil.

In oven/air fryer:

200°C for 12–15 mins, turning once.

In tandoor:

Cook until edges are lightly charred.

4️⃣ Final tadka (optional but amazing)

Heat ½ tbsp mustard oil + pinch of achari masala + pinch of chilli powder and pour over tikka.

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Serve with:

Mint chutney

Lemon wedges

Onion salad

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