Achaari Paneer tikka

 
A 'naughty pickle' is how I'd best describe myself. I think fun and laughter is the whole point of life. 

People mostly describe being in a tough situation as I am in a pickle... But I think thats rather misleading. 
If you are in a pickle thats as tasty as I have, I would love to be in it...permanently!
Infact, I am pickled(instead of tickled) would be my ever green status. 

As Indian, we love our pickles or achaars don't we?? There is something sooo comforting and satisfying about the taste of that tangy,, sour, spicy hot lil pickle that goes perfectly with almost all our desi khaana... 
Achaars are hot ...spicy...oily...sour..tangy..and even sweet and sour.. or simply sweet at times...!
Theres the ever popular mango pickle..the sweet aam achaar..the hot lime pickle (apparently ravished by pregnant women, i was an exception.. this is the only pickle i cant stand), the personal fave green chillie achaar, pickles made of all sorta berries, spicy and tangy tomatop pickle, aromatic and oh sooo satifying garlic pickles... sweet n sour amla or goose berry murabbas... You name it, we got it. 

Taking my love for the tangy spicy condiment forward, I decided to add paneer to it... and what followed was a lip smacking, want- to- have- it- all- at- one- go, can't have enough of it kinda paneer starter.. 
I have but of course done the same with mushrooms..and it works equally well!!

Lets take a quick look at this simple starter... 

Ingredients:
Paneer cut in 2 inch cubes 100 gm
Veggies like bell peppers, 
onion 
tomato. 
green chillie
For the marinade : 
Ginger garlic paste 1 tsp
Yoghurt 1/2 cup 
Achaar oil ( use any bottled)  2tbsp
mustard oil ( not negotiable in anyway) 2-3 tbsp
red chillie powder 2 tsp ( i use only kashmiri ) 
turmeric 1 pinch
salt as per taste
coriander powder 1 tsp
cumin powder 1 tsp 
kasuri methi ( toasted fenugreek leaves ) - 2 tsp

Method: Simple marinate everything in the prepared masala. 
Leave in fridge till needed. 
Pre heat oven at 180 C.
Grill for 15 - 20 min..turning once about half way. 
Serve hot ....