Hariyali Paneer Tikka

This Hariyali Paneer Tikka brings a refreshing twist to your typical paneer dishes. It's made with straightforward ingredients but delivers bold flavours that'll surprise you!

Course Side Dishes, Snacks & Appetizers

Cuisine Indian, North Indian

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 15

Resting Time 28

Total Time 58

Servings people

Calories 1248kcal

Author Richa

Ingredients

For the Marinade:

½ Cup Coriander Leaves 14 Grams
¼ Cup Mint 5-6 Grams
1 Green Chilli
½ Inch Ginger
2 Garlic Cloves
1 Cardamom Pod Peeled
1 teaspoon Cream
1 teaspoon Salt
½ teaspoon Sugar
1 tablespoon Besan Roasted
⅛ Cup Hung Curd Or Greek Yogurt
1 tablespoon Mustard Oil

For Skewering:

250 Grams Paneer
1 Capsicum Cut Into Squares
½ Onion Cut Into Petals
2 tablespoon Vegetable/Canola/Sunflower Oil

Instructions

Preparing the Marinade:

In a blender, combine coriander, mint, green chilli, ginger, garlic cloves, cardamom pod (peeled), cream, salt, and sugar. Blend until smooth, then pour the mixture into a bowl.
Roast besan on a tawa on a low flame until the raw aroma goes and add it to the blended paste. Add hung curd and mustard oil. Whisk well until combined.
Add paneer, capsicum, and onions to the mixture. Toss well until coated, and set aside to marinate for ½ hour.

Skewering and Cooking:

If using bamboo skewers, soak them in water for 20 minutes.
Skewer the marinated paneer, onions, and capsicum, alternating between the three.
Heat a little oil on a non-stick pan. Place the skewers on the pan and cook on high heat for 1-2 minutes on each side to get a little browning.
Take a skewer and place it directly on the flame, rotating in 10-second intervals until you see some charring all around.
Serve hot with lime wedges and mint chutney.

Notes

Be mindful of how long you’re cooking the paneer for. Overcooked paneer can taste rubbery and chewy, thereby spoiling the entire dish. Between cooking it in the pan and then on an open flame, make sure to not cook the paneer for more than 4 to 5 minutes in all.
If you are using bamboo skewers, make sure to soak them in water for 20 minutes as well to prevent them from burning when cooked.
Do not add any water while blending the marinade as we want it to be thick. If the marinade is too thin, then it won’t coat the paneer nicely.
Make sure the hung curd or yogurt is as thick as possible. This will make sure the marinade clings to the paneer

Nutrition