Hariyali Paneer Tikka

Haryali Paneer Tikka is quite similar to the traditional Paneer Tikka, though it has the rich green color and fresh flavors of coriander and mint leaves. Hope you enjoy this recipe.

Marination Tip: Marinate for up to 2 hours or more. If you’re running short on time then keep it for at least 30 mins.

Also try: Paneer Tikka

Course: Starters

Cuisine: North Indian

Time: Preparation – 15 mins, Marination – 2 hours, Cooking – 15 mins, Total – 2.5 hours

Servings: 2


  1. Paneer (Indian cottage cheese) – 200 grams (cut into 1 inch cubes)
  2. Hung Curd (or plain greek yogurt) – 1/4 cup
  3. Gram Flour – 1 tbsp
  4. Coriander Leaves – 1/2 cup
  5. Mint Leaves – 1/2 cup
  6. Green Chilli – 2
  7. Ginger – 1 inch
  8. Garlic – 2 cloves
  9. Onion – 1 medium (cut into around 1 inch cubes)
  10. Coriander Powder – 1 tsp
  11. Cumin Powder – 1/2 tsp
  12. Dry Mango Powder – 1/2 tsp
  13. Chaat Masala Powder – 1 tsp
  14. Black Salt – 1/4 tsp
  15. Kasuri Methi – 1 tsp
  16. Lemon Juice – 1 tbsp
  17. Oil – for shallow frying + 1 tbsp for marination
  18. Salt to taste.

PS: 1 Cup = 250 ML.

How to make Hariyali Paneer Tikka:

  1. Take a grinding jar. Add coriander leaves, mint leaves, green chillies, ginger and garlic. Grind to make a fine green paste. Keep aside
  2. Take mixing bowl. Add green paste, hung curd, 1 tbsp oil, gram flour, coriander powder, cumin powder, dry mango powder, chaat masala powder, black salt, kasuri methi, lemon juice and salt. Mix well
  3. Add paneer and onion. Gently mix with your hand or with a spoon. Paneer and onions should be well coated in the marinade
  4. Cover the bowl and refrigerate for up to 2 hours or more
  5. Now take the paneer and onion in any order on a skewer
  6. Heat a grill pan or tawa. Pour a few drops of oil and place the skewer. Cook from all the sides till golden brown
  7. Your Hariyali Paneer Tikka is ready. Serve hot with Chutney!!!

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