There is nothing better in this world than soft, fresh, creamy Paneer; or so is my belief. And when I am able to marry this Paneer with something tangy and spicy, I am in heaven.
Hariyali Paneer Tikka is just the dish for such a result. Super simple to make and just as delicious, this dish makes for a great starter. (Or then if you are like me, it will be an entire meal; I need my protein, you see. :p)
How to Make Hariyali Paneer Tikka
Preparation Time: 15 Minutes
Marination Time: 1-2 Hours
Grilling Time: 10 Minutes
- Paneer or Cottage Cheese – 400 gms
- Fresh Coriander – 1.5 Packed Cups
- Fresh Mint – 0.5 Packed Cup
- Green Chillies – 3
- Grated Ginger – 1 tsp
- Garlic Cloves – 2
- Curd or Yogurt – 1/2 cup
- Besan or Gram Flour – 1 tsp (optional)
- Chaat Masala – 1 tsp
- Garam Masala – 1/2 tsp
- Lemon Juice – 1 tbsp
- Salt to Taste
- Oil for Pan Grilling
- Hang the curd in a cotton cloth to get rid of all the whey. Save the whey, you can use it to make roti dough.
- Grind the coriander, mint, green chillies, ginger, and garlic to a smooth paste with as little water as possible.
- Create a marinade by mixing together the green paste, garam masala, chaat masala, salt and hung curd. The marinade should be thick in consistency.
- If the marinade is thin or runny, add besan gradually and mix till it is thick. Beware of adding too much besan because then the marinade will taste of besan.
- Cut the paneer into 1.5″ squares that are about 0.5″ thick.
- Add the paneer pieces to the marinade and mix well till all paneer pieces are well coated with the marinade.
- Set aside for 1-2 hours.
- Heat a pan or a tava.
- Grease the tava with a few drops of oil.
- Shake off the extra marinade from the paneer pieces and place them on the pan. Grill in batches, if required.
- Over medium heat, grill the paneer pieces till the side touching the pan is lightly browned.
- Flip over and grill the other side.
- Serve Hariyali Paneer Tikka warm as a starter.
- You can use the extra marinade as a tangy dip. 🙂 I saved it and made Hariyali Mushroom the next day.
- Do marinate the pieces for at least an hour, otherwise the Hariyali Paneer Tikka does not taste tangy.
- I have found that if I use thick yogurt, I do not need the besan.