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Hariyali Paneer Tikka (Oven & Stovetop)

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Hariyali Paneer Tikka stands as a delectable appetizer, crafted through the marination of paneer cubes in a vibrant green paste or green chutney, subsequently grilled to perfection. This delightful culinary creation offers the flexibility to be prepared using either an oven or a stovetop, and both methods have been elucidated for your culinary convenience.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Breakfast
Cuisine Indian
Servings 3
Calories 273 kcal

Ingredients
  

For Hariyali Paste (Green Paste)

  • ½ cup coriander leaves
  • ¼ cup mint leaves
  • 1 teaspoon ginger – chopped or 1 inch peeled ginger
  • 1 teaspoon garlic – chopped or 4 medium peeled garlic cloves
  • 1 teaspoon green chili – chopped or 1 green chili, chopped
  • 3 tablespoons Curd (yogurt) – thick

Other Ingredients

  • 200 grams Paneer (Indian cottage cheese)
  • ¼ teaspoon carom seeds (ajwain)
  • ⅛ teaspoon turmeric powder or 1 to 2 pinches turmeric powder
  • ¼ teaspoon red chilli powder
  • ¼ teaspoon cumin powder
  • ¼ teaspoon Coriander Powder
  • ¼ teaspoon Garam Masala
  • ¼ teaspoon dry mango powder (amchur powder)
  • ¼ teaspoon chaat masala powder
  • 1 tablespoon Rice Flour or besan (gram flour) or chickpea flour or corn flour
  • ¼ teaspoon black salt
  • ¼ teaspoon regular salt or add as required
  • 1 teaspoon lemon juice

For Basting (Oven Method)

  • 2 to 3 teaspoons oil – optional

For Pan Frying (Stovetop Method)

  • 2 to 3 tablespoons oil

Serving Suggestions

  • 1 onion – medium-sized, thinly sliced
  • 1 lime or lemon, quartered
  • chaat masala to sprinkle, as required

Instructions
 

Making Green Paste

  • In a small blender jar take the rinsed coriander leaves and rinsed mint leaves.
  • Add chopped ginger, garlic and green chillies.
  • Then add fresh curd or yogurt.
  • Grind to a fine and smooth paste without adding any water.

Making Marination

  • Take the finely ground green paste in a bowl.
  • Add the following ingredients one by one – carom seeds, turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala powder, dry mango powder and chaat masala powder.
  • Next add rice flour followed by ¼ teaspoon black salt and ¼ teaspoon regular salt or add as required.
  • Add the lemon juice and Mix everything very well.
  • Add paneer cubes.
  • Gently mix the paneer cubes with the green marinade.
  • Cover with a lid and marinate for minimum 30 minutes at room temperature or a couple of hours in the fridge.

Grilling In Oven

  • Now thread the paneer cubes in a bamboo or metal skewer. Rinse or soak bamboo skewers (for 10 minutes) in water, so that they do not get burnt.
  • Place the skewers on a metal rack (kept on top of a baking tray to collect the drippings) or straightaway on a baking tray that is lined with a foil or parchment paper.
  • Keep the tray in an oven which is already preheated at 250° C/480° F for 10 minutes. Keep in center rack and grill at 250° C/480° F with only the top heating element on.
  • Halfway through grilling, remove the pan from oven, roughly after 8 to 10 minutes.
  • Brush some oil on the paneer cubes. You can skip oil if you prefer.
  • Turn over the skewers and brush oil on the other side of the paneer cubes too.
  • Keep the tray back in the oven and continue to grill for 8 to 10 minutes or till you see a few charred spots at the edges of the paneer cubes .Overall you need to grill the tikka for a total of 16 to 20 minutes.
  • Serve grilled tikka with mint-curd chutney or coriander chutney.
  • Sprinkle some chaat masala on the tikka before serving. Also accompany some onion slices and lemon wedges.

Pan Frying Paneer Hariyali Tikka (Stovetop Method)

  • Heat 2 to 3 tablespoons oil on a tawa or flat skillet.
  • Coat the paneer cubes well with the marinade and place them on the skillet or tawa. Pan fry paneer cubes on medium heat.
  • When one side is crisp and golden, turn each paneer cubes and fry the second side.
  • Fry the second side also till crisp and golden. Flip a couple of times for even frying. Do add more oil if needed. This way fry the paneer cubes in batches of two or three.
  • Remove the pan-fried paneer cubes in a plate. You can place them on kitchen paper towels to remove extra oil.
  • Once the heat is enough to handle, then you can thread them on toothpicks. Or you can just serve them directly with small fork or toothpicks.
  • Serve crispy pan-fried Paneer Hariyali Tikka made with mint chutney or coriander chutney. Sprinkle a few pinches of chaat masala on the tikka before serving. Opt to accompany some onion slices and lemon wedges if you like.

Nutrition

Calories: 273kcalCarbohydrates: 13gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gCholesterol: 45mgSodium: 429mgPotassium: 179mgFiber: 3gSugar: 3gVitamin A: 401IUVitamin C: 25mgCalcium: 370mgIron: 1mg
Keyword Hariyali Paneer Tikka (Oven & Stovetop)
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