Air fryer recipe · Starters
Achari Paneer Tikka
Tangy pickle-spiced paneer with mustard, fennel and a warm smoky finish.
- 32 minTotal time
- 200°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 300kcal
- 21.6 gprotein
- 2.9 gcarbs
- 22.6 gfat
- 1.6 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Paneer (cubes)300 g
- Hung curd4 tbsp
- Achari masala (pickle spice)2 tbsp
- Mustard oil1 tbsp
- Fennel & nigella seeds1 tsp
- Turmeric1/2 tsp
Method
Heat the mustard oil
Warm the mustard oil until it just smokes, then cool it slightly to mellow its raw pungency. This is the classic achari base that carries the pickle aroma.
Build the achari marinade
Whisk hung curd with achari masala, turmeric, crushed fennel and nigella seeds, salt and the warmed mustard oil into a thick tangy coating. The hung curd keeps it clingy so it does not drip in the basket.
Marinate the paneer
Fold paneer cubes through the marinade so each face is coated, then rest twenty minutes. The longer soak lets the sour-spiced flavours seep into the paneer.
Arrange for airflow
Place the cubes in a single layer with space between them so they roast rather than steam. Brush extra marinade on top for a richer crust.
Air-fry till charred
Air-fry at 200C for 13 minutes, turning once, until the edges darken and the marinade sets into a sticky char. Rest two minutes, then serve with onion rings and lemon.
