📍 Where this dish comes from: Agra · Taj Mahal
Discover the history of this region →
Discover the history of this region →
Achari preparations use the spice vocabulary of Indian pickles — the sharp, assertive combination of nigella, fennel, mustard, and dried mango creates a marinade with a complexity that far exceeds the sum of its parts. Paneer absorbs these flavors magnificently. Nigella seeds and fennel crackle against the hot grill as these paneer cubes, plunged in a tangy, pungent pickle marinade, caramelize at their edges into something simultaneously funky, smoky, sour, and deeply addictive in the way only Indian achari flavors can be.
What You’ll Need
Servings: 3 servings
Calories: 295kcal
Ingredients
- 350 g paneer large cubes
- 1 bell pepper chunked
- 3 tbsp full-fat yogurt Marinade
- 1 tsp achari masala Marinade
- 1/2 tsp nigella seeds Marinade
- 1/2 tsp fennel seeds Marinade; crushed
- 1/4 tsp turmeric Marinade
- 1 tsp red chili powder Marinade
- 1 tbsp mustard oil Marinade
- 1 tsp lemon juice Marinade
- Salt Marinade
Instructions
- Mix all marinade ingredients.
- Coat paneer and pepper; marinate 30 minutes.
- Thread onto skewers, alternating.
- Grill or broil at high heat 10–12 minutes.
- Turn once halfway through for even char.
- Serve with mint chutney and sliced onion.
Nutrition
Serving: 1serving | Calories: 295kcal | Protein: 19g | Fat: 21g | Fiber: 1g
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Health Benefits
- Paneer provides high-quality calcium and phosphorus for bone density maintenance.
- Nigella seeds (kalonji) contain thymoquinone, a compound studied for its anti-inflammatory properties.
- Mustard oil contains glucosinolates, plant compounds studied for their antioxidant properties.
Pairs Well With
- Kachumber Salad
- Keto Raita