Hariyali Paneer Tikka

Another starter with Paneer. Best for any occasion. I love its color… Green!!!

Course: Starters

Cuisine: North Indian

Time: Preparation – 15 mins, Marination – 4 hours, Cooking – 15 mins, Total – 4.5 hours

Servings: 4


  1. Paneer (cottage cheese) – 250 grams (cut into cubes)
  2. Onions – 1 small (cut into cubes)
  3. Hung Curd – 1/3 cup
  4. Coriander leaves – 1 cup
  5. Mint leaves – 1/2 cup
  6. Green Chilies – 2
  7. Ginger – 1 inch
  8. Garlic – 2 cloves
  9. Gram flour (besan) – 1 tbsp
  10. Lemon juice – 1 tbsp
  11. Chaat Masala powder – 1 tsp
  12. Fennel Seeds – 1 tsp
  13. Cumin powder – 1/2 tsp
  14. Karuri Methi – 1 tsp
  15. Olive oil – to cook (you can use refined oil as well)
  16. Salt to taste

PS: 1 Cup = 250 ML

How to make Hariyali Paneer Tikka:

  1. Grind coriander leaves, mint leaves, green chillies, ginger, garlic and fennel seeds. Make a fine paste
  2. Take a bowl and add hung curd, green paste, gram flour. Mix well
  3. Add all the spices – cumin powder, chaat masala powder and kasuri methi. Mix well
  4. Add lemon juice and salt. Mix well
  5. Add paneer cubes and onions. Mix gently with your hand or with a help of spoon
  6. Make sure paneer cubes and onions are covered with the marinade. Cover the bowl
  7. Refrigerate for 4 hours. You can even keep it for 6 hours if you have time. More is better
  8. Now take the paneer and onions cubes on a skewer. I used a wooden skewer
  9. Heat a non stick tawa or a pan. Spray or pour a few drops of oil. Turn the flame to medium and place the skewer on the tawa or pan. Shallow fry from all the sides till it’s golden brown
  10. You can also pre-heat the oven at 200 degrees. Place the skewer and grill it or bake it for 10 minutes. Then turn the side and again grill it or bake it for 5 more mins
  11. Your Hariyali Paneer Tikka is ready to serve
  12. Serve hot with Mint-Coriander chutney, Lemon slice and Onion rings.

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