Hariyali Paneer Tikka Recipe
Hariyali Paneer Tikka is a quintessential Indian appetizer that graces the menus of many restaurants and households alike. The term 'Hariyali' translates to 'greenery', aptly describing the fresh, verdant marinade that the paneer (Indian cottage cheese) is bathed in. Made from a blend of mint, coriander, and a medley of spices, the marinade infuses the paneer with a distinct, herbaceous flavor. Grilled to perfection, the paneer emerges charred and smoky, with a soft, creamy interior.
Ingredients
- 250 grams paneer / cottage cheese Indian cottage cheese, cubed
- 1 cup coriander leaves / cilantro cilantro, tightly packed
- 1/2 cup mint leaves tightly packed
- 1 to 2 green chillies roughly chopped
- 1/2 inch Ginger roughly chopped
- 2 to 3 garlic roughly chopped
- 2 tbsp yogurt / dahi / curd dahi or curd, thick and whisked
- 1/2 tsp Garam masala
- 1/2 tsp Cumin powder jeera powder
- 1/2 tsp coriander powder dhania powder
- 1/2 tsp Chaat masala
- 1 tsp lemon juice
- 2 to 3 tbsp Oil
- black salt / rock salt
Instructions
Preparation
- Wash the coriander and mint leaves thoroughly under running water to remove any dirt. Drain the excess water.
- In a grinder or blender, add the coriander leaves, mint leaves, green chilies, ginger, and garlic. Blend to a smooth paste without adding any water.
- In a mixing bowl, combine the above paste with whisked yogurt.
- Add garam masala, cumin powder, coriander powder, chaat masala, lemon juice, and mustard oil to the bowl and mix well.
- Add the paneer cubes to the marinade, ensuring each piece is well coated. Allow it to marinate for at least 45 minutes, preferably in the refrigerator.
Cooking
- Preheat your grill or oven to medium heat.
- Thread the marinated paneer cubes onto skewers.
- Place the skewers on the grill and cook each side for 3-4 minutes or until you see a charred appearance on the paneer.
- Alternatively, if using an oven, bake in a preheated oven at 200°C (390°F) for 15-20 minutes or until the paneer pieces become golden.
- Once cooked, remove the paneer pieces from the skewers and sprinkle with some green coriander chutney or chaat masala before serving.
Equipment Used for This Recipe
- Skewers
Notes & Tips
- It's essential to use fresh and thick yogurt for this recipe to ensure the marinade adheres well to the paneer.
- If you don't have mustard oil, you can use any other vegetable oil.
- Adjust the green chilies based on your heat preference. The spiciness can be toned down or up as per your liking.
- Marinating the paneer for longer will yield a richer flavor. If you have time, an overnight marination is ideal.
Nutrition Information (Note: Approximate)
Nutrition Facts
Hariyali Paneer Tikka Recipe
Amount per Serving
Calories
263
% Daily Value*
Fat
23
g
35
%
Saturated Fat
10
g
63
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Cholesterol
43
mg
14
%
Sodium
63
mg
3
%
Potassium
87
mg
2
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
10
g
20
%
Vitamin A
522
IU
10
%
Vitamin B1
0.02
mg
1
%
Vitamin B2
0.04
mg
2
%
Vitamin B3
0.2
mg
1
%
Vitamin B5
0.1
mg
1
%
Vitamin B6
0.04
mg
2
%
Vitamin B12
0.04
µg
1
%
Vitamin C
5
mg
6
%
Vitamin D
0.01
µg
0
%
Vitamin E
0.1
mg
1
%
Vitamin K
12
µg
11
%
Calcium
335
mg
34
%
Iron
1
mg
6
%
Magnesium
9
mg
2
%
Zinc
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.