Hariyali Paneer Tikka is a scrumptious starter snack that’s made by marinating paneer cubes in a inexperienced paste or inexperienced chutney which might be grilled or pan-fried. Additionally it is a type of Paneer Recipes, which is a household favourite too because it serves for an incredible starter for our home events and get-togethers. This scrumptious recipe may be made each within the oven in addition to the stovetop. On this publish, I’ve shared each these methods of constructing this pretty dish with Indian cottage cheese a.okay.a paneer.
About Hariyali Paneer Tikka
Paneer Tikka, be it the basic one, this Hariyali Paneer Tikka or every other variation, is likely one of the best starter or snack recipes that may be made. Though the marination bit does take up a while, however in any other case, the preparation technique is kind of easy.
The phrase ‘hariyali’ means ‘greenery’ in Hindi language. Since, this recipe has a marinade manufactured from contemporary inexperienced herbs that lend a inexperienced colour to the Indian cottage cheese (paneer) tikka, the identify is Hariyali Paneer Tikka.
A lot of the North Indian eating places normally characteristic a few tikka varieties on their menus. The place the common paneer tikka recipe is well-liked, even this Hariyali Paneer Tikka is extensively well-liked with many of us. It’s not simply luxurious but additionally lovely to take a look at.
Although you may discover the checklist of components of this recipe prolonged, they aren’t tough to get. Most of them are all the time obtainable in an Indian dwelling kitchen. So, you simply should get every part collectively and start prepping up for the recipe.
You merely should marinate the paneer cubes within the inexperienced marinade after which both grill or pan fry. There are lots of variations of constructing this well-liked dish and this recipe is one such variation.
Another tasty tikka variations that you need to attempt are this Malai Paneer Tikka, Achari Paneer Tikka and Amritsari Paneer.
About My Recipe
The recipe that I’ve shared right here is an easy and simple recipe, however one, which leads to a delicious tikka. The paneer cubes which might be made within the pan have a crispy texture as they’re pan fried.
For the primary aspect, that’s the hariyali or inexperienced chutney paste, you’ll require contemporary coriander leaves, contemporary mint leaves, ginger, garlic, inexperienced chili and curd (yogurt).
You simply should mix all of this collectively to a easy paste, with out including any water. Additionally, be certain that to not add the whey of the curd as it might add to the thinning of the marinade.
Remainder of the components that go within the marinade are a bunch of your common spices – carom seeds, turmeric powder, purple chilli powder, cumin powder, coriander powder, garam masala powder, dried mango powder and chaat masala powder. Additionally, some rice flour, lemon juice and salts.
Serve it as a starter with any North Indian meal or relish the flavors of the tikka by wrapping them in tortillas or rotis to make an on-the-go, delish tikka wrap.
Step-by-Step Information
The best way to make Hariyali Paneer Tikka
Make Hariyali Paste (Inexperienced Paste)
1. In a blender jar, take ½ cup rinsed coriander leaves.
2. Then, add ¼ cup rinsed mint leaves.
3. Add 1 teaspoon chopped ginger and 1 teaspoon chopped garlic.
4. Add 1 teaspoon chopped inexperienced chili.
5. Then, add 3 tablespoons of thick contemporary curd (yogurt). Don’t add the whey of the curd. Simply add the curd or else the marination turns into skinny.
You can even use Greek Yogurt or hung curd. The marination must be thick. If not, then it gained’t coat the paneer cubes and you’ll simply get a bland style of grilled paneer.
6. Mix to a wonderful and easy paste, with out including any water.
Put together Marinade
7. Take the ready inexperienced paste in a bowl. Then, add the next components:
- ¼ teaspoon carom seeds (ajwain)
- ¼ teaspoon purple chili powder
- ⅛ teaspoon turmeric powder
- ¼ teaspoon cumin powder
- ¼ teaspoon coriander powder
- ¼ teaspoon garam masala powder
- ¼ teaspoon dried mango powder (amchur powder)
- ¼ teaspoon chaat masala powder
8. Subsequent, add 1 tablespoon rice flour. You can even use 1 tablespoon gram flour (besan) or chickpea flour or cornflour, as a substitute.
9. Subsequent, add ¼ teaspoon black salt and ¼ teaspoon common salt or as required.
10. Add 1 teaspoon contemporary lemon juice.
11. Combine every part very properly. Examine the style and add extra salt, if required.
Marinating paneer
12. Add 200 grams paneer cubes to the ready marinade. You’ll be able to even add 1 small onion, 1 small tomato and 1 small capsicum (all cubed), if you’d like. I’ve not added them.
13. Gently combine the paneer cubes with the marinade.
14. Cowl with lid and maintain apart to marinate for minimal half-hour at room temperature or a few hours within the fridge.
Beneath is the image after marinating for half-hour at room temperature.
Grill In Oven
15. Now, coat the paneer cubes properly with the marinade and thread on a bamboo or steel skewer.
Rinse or soak bamboo skewers (for 10 minutes) in water, in order that they don’t get burnt whereas grilling.
Place the skewers on a steel rack (saved on prime of baking tray to gather the drippings) or straightaway on a tray.
It’s higher to line the baking tray with parchment or foil for straightforward clear up.
16. Preserve the tray in an oven which is already preheated at 250° C/480° F for 10 minutes.
Preserve within the middle rack and grill at 250° C/480° F, with solely the highest heating aspect on.
17. Rigorously take away the tray from oven, roughly after 8 to 10 minutes.
18. Brush some oil on the tikka. You’ll be able to skip oil, if you happen to want.
19. Flip over and brush oil on the opposite facet too.
20. Preserve the tray again within the oven and proceed to grill for 8 to 10 minutes or until you see just a few charred spots on the edges of the paneer cubes.
Total, you could grill for a complete of 16 to twenty minutes.
22. Serve grilled tikka with mint-curd chutney or coriander chutney. Sprinkle some chaat masala on the tikka earlier than serving. Additionally, accompany with some onion slices and lemon wedges.
Pan Frying
23. Warmth 2 to three tablespoons oil on a flat skillet or tawa. Coat the paneer cubes properly with the marinade and place them on the tawa.
Pan fry paneer cubes on medium warmth.
24. When one facet is crisp and golden, flip every paneer dice and fry the second facet.
25. Fry the second facet additionally until crisp and golden. Flip a few instances, for even frying. Add extra oil, if required. This fashion fry the paneer in batches of two to three.
Be sure to not over do the frying of paneer cubes as this may make them chewy or dense.
26. Take away the paneer cubes on a plate. You’ll be able to place them on kitchen paper towels to take away additional oil.
27. As soon as the warmth is sufficient to deal with, then you may thread them on toothpicks if you happen to like. Or you may merely serve the tikka straight with small fork or toothpicks.
28. Serve crispy Hariyali Paneer Tikka with mint chutney or coriander chutney. Sprinkle some chaat masala on the tikka earlier than serving. Additionally, accompany with some onion slices and lemon wedges.
Knowledgeable Ideas
- Guarantee that you’re not including the whey of the curd whereas making the inexperienced paste. It might probably make the marinade skinny. Additionally, you should utilize hung curd or Greek Yogurt rather than contemporary curd for the paste.
- The marinade must be thick. If not so, then it won’t coat the paneer cubes correctly and you’ll find yourself with bland tasting grilled paneer cubes.
- Be sure you use contemporary paneer. Do-it-yourself paneer is all the time higher.
- You can also make this recipe with tofu, as a substitute of paneer.
- Rather than rice flour, you too can use chickpea flour or gram flour (besan) or cornstarch (cornflour).
- Greens like onion, tomato and capsicum (bell pepper) may be added within the marinade, together with paneer cubes.
- You’ll be able to add the spice powders kind of, in keeping with your style preferences.
- Oil may also be skipped, if you happen to want.
- If utilizing bamboo skewers, then rinse or soak them in water for about 10 minutes earlier than utilizing them. This can make sure that they don’t get burnt whereas the paneer is getting cooked or grilled within the oven.
Extra Paneer Recipes To Strive!
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Hariyali Paneer Tikka (Oven & Stovetop)
Hariyali Paneer Tikka is a scrumptious starter snack that’s made by marinating paneer cubes in a inexperienced paste or inexperienced chutney which might be later grilled. This scrumptious recipe may be made each within the oven in addition to the stovetop. I’ve shared each these methods of constructing this delicious dish.
Prep Time 40 minutes
Prepare dinner Time 20 minutes
Complete Time 1 hr
For hariyali paste (inexperienced paste)
For basting (oven technique)
For pan frying (stovetop technique)
Stop your display from going darkish whereas making the recipe
Making inexperienced paste
In a small blender jar take the rinsed coriander leaves and rinsed mint leaves.
Add chopped ginger, garlic and inexperienced chillies.
Then add contemporary curd or yogurt.
Grind to a wonderful and easy paste with out including any water.
Making marination
Take the finely floor inexperienced paste in a bowl.
Add the next components one after the other – carom seeds, turmeric powder, purple chilli powder, cumin powder, coriander powder, garam masala powder, dry mango powder and chaat masala powder.
Subsequent add rice flour adopted by ¼ teaspoon black salt and ¼ teaspoon common salt or add as required.
Add the lemon juice and Combine every part very properly.
Add paneer cubes.
Gently combine the paneer cubes with the inexperienced marinade.
Cowl with a lid and marinate for minimal half-hour at room temperature or a few hours within the fridge.
Grilling in oven
- Now thread the paneer cubes in a bamboo or steel skewer.Rinse or soak bamboo skewers (for 10 minutes) in water, in order that they don’t get burnt.
Place the skewers on a steel rack (saved on prime of a baking tray to gather the drippings) or straightaway on a baking tray that’s lined with a foil or parchment paper.
- Preserve the tray in an oven which is already preheated at 250° C/480° F for 10 minutes. Preserve in middle rack and grill at 250° C/480° F with solely the highest heating aspect on.
Midway by way of grilling, take away the pan from oven, roughly after 8 to 10 minutes.
Brush some oil on the paneer cubes. You’ll be able to skip oil if you happen to want.
Flip over the skewers and brush oil on the opposite facet of the paneer cubes too.
- Preserve the tray again within the oven and proceed to grill for 8 to 10 minutes or until you see just a few charred spots on the edges of the paneer cubes. Total you could grill the tikka for a complete of 16 to twenty minutes.
Serve grilled tikka with mint-curd chutney or coriander chutney.
Sprinkle some chaat masala on the tikka earlier than serving. Additionally accompany some onion slices and lemon wedges.
Pan frying Paneer Hariyali Tikka (Stovetop Technique)
Warmth 2 to three tablespoons oil on a tawa or flat skillet.
Coat the paneer cubes properly with the marinade and place them on the skillet or tawa. Pan fry paneer cubes on medium warmth.
When one facet is crisp and golden, flip every paneer cubes and fry the second facet.
- Fry the second facet additionally until crisp and golden. Flip a few instances for even frying. Do add extra oil if wanted. This fashion fry the paneer cubes in batches of two or three.
Take away the pan-fried paneer cubes in a plate. You’ll be able to place them on kitchen paper towels to take away additional oil.
As soon as the warmth is sufficient to deal with, then you may thread them on toothpicks. Or you may simply serve them straight with small fork or toothpicks.
- Serve crispy pan-fried Paneer Hariyali Tikka made with mint chutney or coriander chutney. Sprinkle just a few pinches of chaat masala on the tikka earlier than serving. Choose to accompany some onion slices and lemon wedges if you happen to like.
- Veggies like onion, tomato and capsicum (bell pepper) may be added within the marination along with the paneer cubes.
- Oil may be skipped if you happen to want.
- You’ll be able to add the bottom spice powders kind of as per your preferences.
- Tofu may be substituted as a substitute of paneer.
- Observe that the approximate diet data is for the grilled tikka made within the oven.
Diet Details
Hariyali Paneer Tikka (Oven & Stovetop)
Quantity Per Serving
Energy 273 Energy from Fats 180
% Every day Worth*
Fats 20g31%
Saturated Fats 10g63%
Polyunsaturated Fats 0.2g
Monounsaturated Fats 2g
Ldl cholesterol 45mg15%
Sodium 429mg19%
Potassium 179mg5%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 3g3%
Protein 12g24%
Vitamin A 401IU8%
Vitamin B1 (Thiamine) 0.05mg3%
Vitamin B2 (Riboflavin) 0.1mg6%
Vitamin B3 (Niacin) 0.3mg2%
Vitamin B6 0.1mg5%
Vitamin B12 0.1µg2%
Vitamin C 25mg30%
Vitamin E 1mg7%
Vitamin Ok 9µg9%
Calcium 370mg37%
Vitamin B9 (Folate) 19µg5%
Iron 1mg6%
Magnesium 14mg4%
Phosphorus 47mg5%
Zinc 0.3mg2%
* P.c Every day Values are based mostly on a 2000 calorie food plan.
This Hariyali Paneer Tikka from the archives first revealed on March 2014 has been up to date and republished on March 2023.
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