Hariyali Paneer Tikka Recipe: Paneer tikka is a beloved Indian appetizer, and Hariyali Paneer Tikka brings a fresh, vibrant twist to the classic version by incorporating a flavorful green marinade. Made with soft paneer cubes coated in a blend of herbs and spices, this dish is perfect for any occasion.
The word “Hariyali” refers to the green color, which comes from the use of fresh cilantro, mint, and spinach. Let’s dive into the steps to prepare this delicious and healthy vegetarian starter.
Ingredients
For the Marinade
- 250g paneer (cubed)
- 1 cup fresh cilantro (coriander leaves)
- 1/2 cup fresh mint leaves
- 1/4 cup spinach leaves (optional)
- 2-3 green chilies (adjust to taste)
- 1 tbsp ginger-garlic paste
- 1/4 cup thick yogurt (curd)
- 1 tbsp gram flour (besan)
- 1 tsp cumin powder
- 1 tsp garam masala
- 1/2 tsp chaat masala
- 1 tsp lemon juice
- 1 tbsp mustard oil or vegetable oil
- Salt to taste
For Garnishing
- Lemon wedges
- Onion rings
- Fresh cilantro
Also See:Saffron Mango Cheesecake Roti Bites Recipe
Instructions
Prepare the Green Marinade
To make the vibrant green marinade, start by blending the cilantro, mint, spinach (optional), green chilies, ginger, and garlic paste in a mixer. Add a splash of water if needed to get a smooth paste. The combination of cilantro and mint provides a refreshing flavor, while spinach adds more green color and nutrition.
Once the green paste is ready, transfer it to a bowl. Add the thick yogurt, gram flour (besan), cumin powder, garam masala, chaat masala, lemon juice, mustard oil, and salt to the mixture.
The yogurt will help tenderize the paneer and keep it moist during grilling, while the spices enhance the overall taste. Mix everything well to form a thick, smooth marinade.
Marinate the Paneer
Cut the paneer into cubes, ensuring they are uniform in size. The paneer should be firm but soft enough to absorb the marinade. Toss the paneer cubes into the prepared green marinade, ensuring each piece is well-coated.
Cover the bowl with cling wrap or a lid and refrigerate for at least 30 minutes to allow the paneer to absorb all the flavors. If you have time, marinate for up to 2 hours for a more intense flavor.
Skewer the Paneer
Once the paneer has marinated, thread the cubes onto skewers. You can alternate with bell peppers, onions, or tomatoes to add more color and texture. If you’re using wooden skewers, soak them in water for 15-20 minutes before use to prevent burning.
Grill or Bake the Paneer
Preheat your grill or oven to 180°C (350°F). If grilling, brush the paneer skewers with some oil and cook them over medium heat, turning occasionally to ensure even grilling. You’ll know the paneer is done when it turns slightly charred at the edges and is golden brown in spots.
If baking, place the skewers on a greased baking tray and bake for 15-20 minutes, flipping halfway through. For an extra charred look, broil the paneer for 2-3 minutes at the end.
Serve
Once done, remove the skewers from the grill or oven and transfer them to a serving platter. Garnish with lemon wedges, onion rings, and fresh cilantro. Squeeze lemon juice over the paneer for added zest and serve hot with green chutney or raita.