Achari Paneer Tikka

For the pickle masala or achari masala

• 2 teaspoon split yellow mustard (rai ka kuria) or 1.5 teaspoon whole mustard seeds
• 2 teaspoon fennel seeds
• ½ teaspoon nigella seeds (kalonji)
• ¼ teaspoon fenugreek seeds (methi dana)
• 2 to 3 dry red chilies - deseeded and broken into small pieces
• as substitute for above you can also add 2 tablespoon of ready made dry achar masala or pickle mix

Other ingredients

• 250 to 300 grams paneer (Indian cottage cheese) - sliced into cubes or squares
• 1 medium capsicum (bell pepper - red or green or yellow) - diced
• 1 medium onion - halved and the layers separated
• 1 medium tomato - diced (optional)
• 7 tablespoons Hung Curd (hung yogurt ) or thick curd (yogurt) or greek yogurt
• 2 tablespoons besan (gram flour or chickpea flour) or corn starch (corn flour)
• 4 to 5 medium garlic cloves + 1 inch ginger - about 1.5 teaspoon ginger garlic paste
• ½ teaspoon dry mango powder (amchur powder) or lime juice - add as required for more tang if preferred
• ¼ teaspoon turmeric powder (ground turmeric)
• ½ teaspoon coriander powder (ground coriander) - optional
• ½ teaspoon red chili powder or cayenne pepper
• ½ teaspoon crushed dry fenugreek leaves (kasuri methi)
• 1 pinch asafoetida (hing) - optional
• 1 teaspoon mustard oil, preferred or any vegetable oil
• salt as required

For garnish

• 1 small to medium onion - sliced thinly or sliced thinly into roundels
• 1 small lime or 1 lemon - sliced or quartered
• a few pinches of chaat masala powder
• 1 tablespoon chopped coriander leaves or mint leaves (optional)