Appetizer
Paneer Haryali Tikka
About this dish
Paneer Haryali Tikka is a vibrant North Indian starter where soft paneer cubes and vegetables are bathed in a refreshing green marinade of mint, cilantro, and spices, then charred to perfection. The 'haryali' (green) marinade not only infuses the paneer with a burst of flavor but also gives it a gorgeous emerald hue that's sure to impress.
Perfect for a summer barbecue or a quick weeknight treat, this tikka pairs beautifully with mint chutney and a squeeze of lemon.
Ingredients
UK and US measurements are both included for every recipe.
Paneer
protein500 g
Imperial measurement: 1 lb
Yogurt
dairy150 g
Imperial measurement: 2/3 cup
Fresh mint
herb1 cup (30 g)
Imperial measurement: 1 cup
Fresh cilantro
herb1 cup (30 g)
Imperial measurement: 1 cup
Ginger
vegetable1 inch piece
Garlic
vegetable6 cloves
Green chili
vegetable2
Lemon juice
liquid2 tablespoons
Cumin powder
spice1 teaspoon
Coriander powder
spice1 teaspoon
Garam masala
spice1 teaspoon
Chat masala
spice1/2 teaspoon
Salt
seasoning1 teaspoon (to taste)
Mustard oil or vegetable oil
fat1 tablespoon
Bell peppers
vegetable2 (mixed colors)
Red onion
vegetable1 large
Wooden skewers
other8-10
Method
Prepare the green marinade
5 minutesIn a blender or food processor, combine the mint, cilantro, ginger, garlic, green chilies, and lemon juice. Blend into a smooth paste, adding a splash of water if needed.
Mix marinade with yogurt and spices
5 minutesIn a large bowl, whisk the yogurt until smooth. Add the green paste, cumin powder, coriander powder, garam masala, salt, and oil. Mix well to form a cohesive marinade.
Marinate the paneer and vegetables
1 hourGently fold the paneer cubes, bell peppers, and onion into the marinade, ensuring every piece is well coated. Cover and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
Skewer the ingredients
10 minutesIf using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the paneer, peppers, and onions onto the skewers, alternating colors for a beautiful presentation.
Preheat the grill or broiler
5 minutesPreheat your grill to medium-high or set your oven to broil. Place the skewers on a lightly oiled grill grate or a baking sheet lined with foil.
Cook the tikka
12 minutesGrill the skewers for 8-12 minutes, turning occasionally, until the paneer is lightly charred and the vegetables are tender. If broiling, cook for 5-7 minutes per side.
Finish with a sprinkle of chaat masala
2 minutesRemove from heat and immediately sprinkle with chaat masala for an extra tangy kick. Serve hot with mint chutney and lemon wedges.
Equipment
- Blender or food processor
- Large mixing bowl
- Skewers (wooden or metal)
- Grill or broiler
- Basting brush (optional)
Nutrition facts
Tips
- For the best flavor, use fresh paneer and thick yogurt.
- If.
- If the paneer is too soft, you can freeze it for 15 minutes before cubing to make it easier to handle.
- Don't skip the marinating time! At least 1 hour allows the flavors to penetrate the paneer, making it more succulent and aromatic.
- If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
- For a smoky flavor, you can cook the skewers on a gas flame for a few seconds after grilling, just before serving.
Serving suggestions
- Serve the paneer haryali tikka as an appetizer with mint chutney, pickled onions, and a side of fresh salad. It also pairs beautifully with naan bread or as a filling for wraps.
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Recipe by
Ravi Malhotra
Specialises in Indian cuisineRavi Patel makes butter chicken so creamy it's basically a dessert. No regrets.
Describe yourself in three words: Rich, smooth, 'more butter' energy.