Hariyali Paneer Tikka – Grilled Cottage Cheese Marinated in Coriander, Mint, and Yogurt

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)

Want more starter recipes? Try my Hara Bhara Kebab, Dahi ke Kebab or Kale Chane ke Kebab.

How to Make Hariyali Paneer Tikka

Serves: 4

Preparation Time: 15 Minutes

Marination Time: 1-2 Hours

Grilling Time: 10 Minutes


  1. Paneer or Cottage Cheese – 400 gms
  2. Fresh Coriander – 1.5 Packed Cups
  3. Fresh Mint – 0.5 Packed Cup
  4. Green Chillies – 3
  5. Grated Ginger – 1 tsp
  6. Garlic Cloves – 2
  7. Curd or Yogurt – 1/2 cup
  8. Besan or Gram Flour – 1 tsp (optional)
  9. Chaat Masala – 1 tsp
  10. Garam Masala – 1/2 tsp
  11. Lemon Juice – 1 tbsp
  12. Salt to Taste
  13. Oil for Pan Grilling


  1. 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.
  2. Grind the coriander, mint, green chillies, ginger, and garlic to a smooth paste with as little water as possible.
  3. Create a marinade by mixing together the green paste, garam masala, chaat masala, salt and hung curd. The marinade should be thick in consistency.
  4. 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.
  5. Cut the paneer into 1.5″ squares that are about 0.5″ thick.
  6. Add the paneer pieces to the marinade and mix well till all paneer pieces are well coated with the marinade.
  7. Set aside for 1-2 hours.
  8. Heat a pan or a tava.
  9. Grease the tava with a few drops of oil.
  10. Shake off the extra marinade from the paneer pieces and place them on the pan. Grill in batches, if required.
  11. Over medium heat, grill the paneer pieces till the side touching the pan is lightly browned.
  12. Flip over and grill the other side.
  13. 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.

Hariyali Paneer Tikka


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  2. Delicious dish. I have a question. Suppose there is leftover marinade, how many days it can stay (if i put it in a fridge) without getting bad?

I would love to hear your thoughts and suggestions. Do leave me a comment.