Hariyali Paneer Tikka

Paneer Tikka is one of the most relished vegetarian starter. Hariyali Paneer Tikka is a buddy of the traditional Paneer Tikka. To get the rich green color we use mint and coriander leaves while marinating the paneer (Indian cottage cheese) in yogurt and spices.

Also try: Paneer Tikka

Course: Starters

Cuisine: North Indian

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

Servings: 2-3


  1. Paneer (Indian Cottage Cheese) – 200 grams (cut into around 1 inch cubes)
  2. Onions – 1 small (cut into around 1 inch cubes)
  3. Hung Curd – 1/2 cup
  4. Gram Flour – 1 tbsp
  5. Coriander Leaves – 1 cup
  6. Mint Leaves – 1/2 cup
  7. Green Chilli – 1-2 (depends on your spice level)
  8. Ginger – 1 inch
  9. Garlic – 2 cloves
  10. Lemon Juice – 1 tbsp
  11. Chaat Masala Powder – 1 tsp
  12. Dry Mango Powder – 1/2 tsp
  13. Coriander Powder – 1 tsp
  14. Cumin Powder – 1/2 tsp
  15. Karuri Methi – 1 tsp
  16. Oil – to shallow fry tikka + 1 tbsp for marination
  17. Salt to taste

PS: 1 Cup = 250 ML

How to make Hariyali Paneer Tikka:

  1. Grind coriander leaves, mint leaves, green chillies, ginger and garlic. Make a fine paste
  2. Take a bowl. Add hung curd, paste, gram flour and oil. Mix
  3. Add all the spices – cumin powder, chaat masala powder, coriander powder, dry mango powder and kasuri methi. Mix
  4. Add lemon juice and salt. Mix well
  5. Add paneer and onions. Mix gently with your hand or with a spoon
  6. Make sure paneer and onions are covered in the marinade. Cover the bowl
  7. Refrigerate for up to 2 hours. You can even keep it for more hours if you have time
  8. Now take the paneer and onions cubes on a skewer in any order
  9. Heat a grill pan or normal pan. Pour around 2 tsp of oil. Turn the flame to medium and place the skewer on the pan
  10. Shallow fry from all the sides till it’s golden brown
  11. Your Hariyali Paneer Tikka is ready
  12. Serve hot with Chutney, lemon wedges and onion rings.

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