Achari Paneer Tikka
Paneer marinated in hung curd, besan and pickle masala, then charred on the tawa with onion and capsicum.
SWAD Pickles
From flagship Gujarati mango pickle to Andhra avakaya, Punjabi pachranga and rare specialities like kerda and gunda — 22 authentic achar recipes cured the traditional way and produced at export scale in Bardoli, Gujarat. Retail 200g jars to 5kg institutional packs, including a premium olive-oil range.
Explore Pickles- Servings: 2–3 servings
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Difficulty: Medium
Ingredients
- Paneer – 250 g (cubed)
- SWAD Pickle (Mango or Mixed) – 2 tbsp (masala part only)
- Yogurt – ½ cup (thick, hung curd preferred)
- Gram flour (besan) – 1 tbsp (lightly roasted)
- Ginger-garlic paste – 1 tsp
- Lemon juice – 1 tsp
- Onion & capsicum – 1 cup (cut into cubes)
- Oil – 2 tbsp
- Salt – to taste
How to make it
In a bowl, mix yogurt, roasted gram flour, ginger-garlic paste, lemon juice, and SWAD Pickle masala to make marinade.
Add paneer cubes, onion, and capsicum; coat well and rest for 30 minutes.
Thread paneer and veggies onto skewers.
Grill or cook on a tawa with a little oil until paneer is golden and slightly charred.
Serve hot with mint chutney and lemon wedges.