This Achari Aloo Tikka with whipped paneer features baby potatoes marinated in a generous blend of Indian pickling spices and roasted in the oven to achieve a crispy texture. They are served on a bed of creamy whipped paneer, creating a rich base. The dish is then garnished with flavorful green chutney and finely grated beetroot, enhancing its color and taste.

This vibrant appetizer is perfect for various festive occasions, including Diwali, Thanksgiving, and Christmas. It is an impressive choice for gatherings and can also serve as a centerpiece for any holiday meal.

Achari aloo tikka with whipped paneer served on a tray.

Jump to:

What is Achar?
What is Tikka?
Ingredients
Instructions
Make Ahead
Storage and Reheating
Top tip
Our favorite recipes to try this Diwali
Achari Aloo Tikka With Whipped Paneer

Fusion appetizers and desserts truly steal the spotlight during holiday meals! I look forward to creating two to three exciting recipes to elevate your Diwali parties and gatherings every year. Last year, I shared delicious dabeli puff pastry swirls, delectable deconstructed samosa chaat, and a heavenly butterscotch crinkle cake. This year, I’ve already shared a couple of fabulous appetizers like Manchow Salad and Vada Pav puff pastry braid.

I’m so excited to share another fantastic appetizer: Achari Aloo Tikka with whipped paneer! This dish is a flavor explosion; imagine flavorful and perfectly cooked achari potatoes resting on a luscious bed of creamy paneer dip, all topped with vibrant green chutney. It’s a showstopper that’s sure to please any crowd!

Not only does it pair beautifully with your favorite main dishes, but it can also be prepped ahead of time – perfect for those bustling days when you want to enjoy festivities! This dish brings fresh, bold flavors and a delightful mix of textures that will send your taste buds into overdrive. Whether served on a platter or in charming small cups for individual servings, it’s just as eye-catching as delicious!

And the cherry on top? It’s incredibly easy to whip up and can be tailored to suit your palate. Get ready to impress your guests!

Before diving into the recipe, it’s important to understand two key concepts: achari and tikka.

What is Achar?

Achar is a term for pickled condiments encompassing a wide variety of pickled ingredients, such as carrots, mangoes, chilies, and karela (bitter gourd). Common spices in achar recipes include kalonji, methi dana, saunf, mustard seeds, salt, and turmeric powder. In this particular recipe, we will incorporate achar masala as a marinade for the potatoes.

What is Tikka?

Tikka refers to the method of marinating pieces of vegetables, paneer, or meat in a spicy, yogurt-based mixture prior to cooking in a tandoor. This technique is widely used in Indian cuisine to prepare appetizers and curries.

In this case, “Achari aloo tikka” translates to potatoes marinated in Indian pickling spices and then baked in the oven to achieve a tandoor-like texture and flavor.

Ingredients

Paneer: The dip is made with paneer, which you can easily find at Indian grocery stores or Costco. Nowadays, I also find it at Whole Foods. It’s also easy to make at home.
Greek Yogurt: I like using Greek Yogurt to make the dip extra creamy and for that tang. You can substitute it with sour cream.
Lemon: You’ll need approximately one lemon juice to add the perfect balance.
Honey: The honey is optional. However, it adds just enough sweetness to balance the Yogurt.
Olive Oil: Olive oil is full of healthy fats and adds a delicious flavor to this dip.
Garlic: Fresh garlic cloves add the best flavor to the whipped paneer! I highly recommend them here.
Green chili: For a mild kick.
Mint: It adds a refreshing taste to the dip.
Besan: It helps bind the marination mixture.
Achari Masala: I use store-bought achari masala powder. You can easily find it in any local Indian grocery store or online. You can also make it at home. I share the homemade achari masala recipe in the recipe card below.
Mustard oil: Mustard oil is very important in this recipe.
Other spices: red chili powder, turmeric, dried mango powder, ginger-garlic paste, amchur powder, coriander powder, and cumin powder.

See recipe card for quantities.

Instructions

Step 1: Place the potatoes in a pressure cooker with 2 cups of water and take two whistles. The potatoes should be fork-tender and not fully cooked. Let the potatoes cool down. Once cool down, cut the baby potatoes in half. Keep it aside.

Step 2: Combine curd/yogurt, gram flour, achari masala, salt, turmeric powder, aamchur powder, cumin powder, coriander powder, red chili powder, ginger, garlic, and mustard oil in a big bowl. Mix everything well.

baby potatoes marinated in achari tikka masala.

Step 3: Add the potatoes and mix. Cover the bowl and refrigerate the achari aloo for 2 to 3 hours to marinate.

Step 4: Meanwhile, let’s prepare the whipped paneer dip. Combine all the paneer ingredients in a blender jar and whip until smooth. Transfer to a bowl, cover, and refrigerate for 2 hours. It will thicken as it sits.

Step 5: Preheat the oven to @425 degrees F. Remove the potatoes from the fridge and place them on a baking sheet lined with silicon mat or parchment paper in a single layer.

Step 6: Place the baking tray on the middle rack of the preheated oven and bake the achari potato at 425 degrees F. for 25 to 30 minutes. Make sure to flip the potatoes in between for evenly roasting. Once the potatoes are done cooking, take them out and set them aside.

Spread the whipped paneer across the serving tray. Then, add the potatoes to the whipped paneer. Garnish it with green chutney and grated beetroot or pomegranate, if desired.
Then, serve this Achari Aloo Tikka with whipped paneer and enjoy!

Achari aloo tikka with whipped paneer close-up shot.

Make Ahead

Cook the potatoes and marinate them up to 3 days before, then store them in an airtight container in the fridge. An hour before serving, pop the dish in the oven, let it roast, and you’re done. Easy peasy. You can also prepare the whipped paneer up to 3 days ahead and store it in the fridge.

Storage and Reheating

Store: It’s best to store the leftover achari potato separately from the whipped paneer. You can reheat the potato while keeping the whipped paneer cool.

Reheat: Transfer achari aloo to a microwave-safe bowl and heat in 30-second intervals, stirring each time, until warm. Serve with whipped paneer, shredded beetroot, and green chutney topping.

Top tip

You can also make this recipe using regular russet or gold potatoes. Just remember to cut them into really large pieces, around 1.5 inches. If you cut them small, around 1 inch, then you would need to adjust the cooking time.
Plan ahead! Do not rush with this recipe. Marinating the potato is a crucial step. Marination time will deepen the flavor of the masalas. Marinate the potatoes for at least 2-3 hours and a maximum of up to 3 days in the fridge.
Every oven is different, so that I would keep an eye on the potatoes after 25 minutes. Mine takes around 30 minutes to crisp up nicely at 425 F degrees.
If you don’t have Greek Yogurt, you can replace it with sour cream for the dip.
The potatoes are best served immediately but keep just fine even after 3 to 4 hours.

Achari aloo tikka dipped in whipped paneer.

Our favorite recipes to try this Diwali

Looking for other recipes for Diwali or holiday gathering? Try these:

Have you tried this Recipe? Please feed us with your feedback, ★ star ratings, and comments below.

You can also FOLLOW me on FACEBOOK, INSTAGRAM, and PINTEREST for more fabulous recipes and updates.

Subscribe to our YouTube Channel for tasty and easy video recipes.

Warm Regards,

Dhwani.