Hariyali Paneer Tikka Recipe – Authentic Indian Grill & Oven

Last Updated on 6 months ago by Neha Deshmukh

Hariyali Paneer Tikka Recipe – Authentic Indian Grill & Oven

Hello friends! If you’re anything like me, you absolutely love a good paneer tikka. There’s just something so satisfying about those vibrant green, smoky, and flavourful bites. I first made this Hariyali Paneer Tikka when I was craving something a little different from the usual, and it quickly became a family favourite. It’s surprisingly easy to make at home, and honestly, tastes even better than what you get at most restaurants. Let’s get cooking!

Why You’ll Love This Recipe

This Hariyali Paneer Tikka isn’t just delicious; it’s a celebration of fresh flavours. The marinade is packed with herbs, giving it that beautiful green colour and incredible taste. It’s perfect as an appetizer, a light meal, or even as part of a larger Indian spread. Plus, you can easily grill it in the oven or on a tawa, making it super versatile.

Ingredients

Here’s what you’ll need to make this magic happen:

• 200 grams paneer, cubed
• 1 capsicum, cubed
• 1 tomato, cubed
• 1 onion, cubed
• 1 cup coriander leaves
• 0.5 cup mint leaves
• 1 inch ginger paste
• 2-3 garlic cloves
• 2 green chillies
• 1.5 tbsp lemon juice
• 0.25 cup hung curd
• 1.5 tbsp roasted gram flour (besan)
• 0.25 tsp turmeric powder
• 1 tsp chili powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 0.5 tsp garam masala powder
• 0.25 tsp chaat masala
• 0.5 tsp kasuri methi (dried fenugreek leaves)
• 0.25 tsp carom seeds (ajwain)
• 1 tbsp oil
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients that really make this recipe shine:

• Hung Curd: Don’t skip this! Hung curd (also known as Greek yogurt) is thicker and tangier than regular yogurt. It helps tenderize the paneer and adds a lovely creaminess to the marinade. You can easily make your own by straining regular yogurt through a muslin cloth for a few hours.
• Kasuri Methi: This adds a unique, slightly bitter flavour that’s so characteristic of North Indian cuisine. Rubbing it between your palms before adding it releases its aroma.
• Carom Seeds (Ajwain): These little seeds aren’t just about flavour; they also aid digestion! They add a subtle, earthy note and a lovely warmth.
• Hariyali Paste Variations: Traditionally, Hariyali paste recipes vary from region to region. Some use spinach along with coriander and mint, while others add a touch of green mango for extra tang. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, let’s make that gorgeous Hariyali paste. Blend together the coriander leaves, mint leaves, garlic, ginger, green chillies, lemon juice, salt, and hung curd until you have a smooth, vibrant green paste.
2. Now, soak those bamboo skewers in water for at least 2 hours. This prevents them from burning on the grill. Trust me, it’s a game-changer!
3. Cut your paneer, onion, capsicum, and tomato into bite-sized cubes or squares. I like to keep them roughly the same size for even cooking.
4. In a large bowl, combine the Hariyali paste with the roasted gram flour, turmeric powder, chili powder, coriander powder, cumin powder, garam masala powder, chaat masala, kasuri methi, carom seeds, oil, and salt. Mix well.
5. Gently add the paneer and vegetables to the marinade, making sure everything is nicely coated. Marinate for at least 1 hour, or even better, overnight in the fridge. The longer it marinates, the more flavourful it will be!
6. Thread the marinated paneer and vegetables onto the soaked skewers, alternating between them.
7. Grilling Option: Heat a tawa (flat griddle) over low heat. Place the skewers on the tawa, drizzle with a little oil, and cook, turning occasionally, until the edges are nicely charred.
8. Oven Option: Preheat your oven to 180°C (350°F). Line a baking tray with foil and place the skewers on it. Grill for about 20 minutes, or until golden brown and slightly charred.

Expert Tips

• Don’t over-marinate the paneer, or it can become a little rubbery. An hour or overnight is perfect.
• For a smokier flavour, you can briefly hold the skewers over an open flame (gas stove) after grilling.
• If you’re using wooden skewers, make sure they’re fully submerged in water to prevent burning.

Variations

• Vegan Hariyali “Paneer” Tikka: Swap the paneer for firm or extra-firm tofu, or use chunks of cauliflower, potatoes, or mushrooms.
• Gluten-Free Adaptations: This recipe is naturally gluten-free! Just double-check that your garam masala and chaat masala are also gluten-free.
• Spice Level Adjustments: Want it milder? Reduce the number of green chillies or use a milder chili powder. For a fiery kick, add a pinch of cayenne pepper!
• Festival Adaptations: This is always a hit at parties and celebrations. You can make a big batch of the marinade ahead of time and assemble the skewers just before grilling.

Serving Suggestions

Serve your Hariyali Paneer Tikka hot off the grill with:

• Onion rings
• Lemon wedges
• A dollop of refreshing green chutney
• A side of mint raita

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or oven – they won’t be quite as crispy, but still delicious!

FAQs

What is Hariyali paste and what makes it special?

Hariyali paste is a vibrant green paste made from fresh herbs like coriander and mint, along with ginger, garlic, and green chillies. It’s the star of this dish, giving it its signature flavour and colour.

Can I make the Hariyali paste ahead of time? How long will it keep?

Yes, absolutely! You can make the Hariyali paste up to 2 days in advance and store it in an airtight container in the refrigerator.

What is the best way to prevent the paneer from becoming rubbery?

Don’t over-marinate the paneer, and avoid cooking it on high heat for too long. Gentle heat is key!

Can I grill these tikkas on a charcoal grill?

Definitely! Just be sure to oil the grill grates well to prevent sticking.

What can I substitute for Kasuri Methi if I don’t have it?

While Kasuri Methi has a unique flavour, you can substitute it with a pinch of dried oregano or a little extra garam masala in a pinch. It won’t be exactly the same, but it will still be tasty!

Enjoy making this Hariyali Paneer Tikka – I hope it brings a little bit of Indian sunshine to your kitchen! Let me know how it turns out in the comments below. Happy cooking!