Hariyali Paneer Tikka

Hariyali Paneer Tikka is a delectable appetizer that combines the paneer with a  green marinade made from fresh herbs like mint and coriander.

Recipe Source Link:https://www.mygingergarlickitchen.com/hariyali-paneer-tikka/

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RECIPE INGREDIENTS

» For Hariyali Paneer Tikka

• 3/4 cup fresh cilantro leaves
• 3/4 cup fresh mint leaves
• 1-inch piece of ginger
• 4-5 large garlic cloves
• 2 tablespoons hung curd (strained yogurt)
• 1 tablespoon lemon juice
• 1 cup thick or Greek yogurt
• 3 tablespoons roasted gram flour (besan)
• 1-2 green chilies (adjust to taste)
• 1 teaspoon salt (or to taste)
• 1 teaspoon chaat masala powder
• 1 teaspoon Kashmiri red chili powder
• 1/2 teaspoon garam masala powder
• 1 teaspoon cumin powder
• 1.5 tablespoons kasuri methi (dried fenugreek leaves)
• 1 teaspoon mustard oil (plus more for brushing)
• 1 tablespoon mustard oil
• 1 teaspoon lemon juice
• 2 medium onions, quartered and petals separated
• 1 large red bell pepper, cut into 1-inch cubes
• 1 large green bell pepper, cut into 1-inch cubes
• 450 grams paneer, cut into large cubes
• Skewers for grilling

» For serving

• Lemon wedges
• Sliced onions
• Mint coriander chutney
• Chaat masala powder

RECIPE INSTRUCTIONS

» For the marinade

1. In a blender, combine cilantro, mint, ginger, garlic, and 1 tablespoon of lemon juice. Tip: You can also add 2 green chilies if you like it spicy. Blend until you have a smooth paste. Now, transfer the paste to a large mixing bowl.
2. Next, add thick yogurt, roasted gram flour, chaat masala powder, salt, Kashmiri red chili powder, garam masala powder, cumin powder, kasuri methi, mustard oil, and lemon juice. (Note: If you don't have mustard oil, you can use any other oil, but mustard oil is recommended for better flavor). Mix until everything is well combined, and you have a smooth marinade.
3. Add quartered onions, red and green bell peppers, and paneer cubes to the marinade. Toss everything together with your hands until the paneer and veggies are well coated with the marinade. Cover the bowl with plastic wrap and refrigerate the marinated paneer and veggies for at least 1 hour, up to 3 to 4 hours, to allow the flavors to develop.
4. After marinating, take wooden skewers (soaked in water for 30 minutes) and alternate threading the paneer and veggies on the skewers to create tikka skewers. You should be able to make around 4 skewers. Brush/spray each skewer with oil.

» Hariyali Paneer Tikka on a stovetop

1. Place the skewers on a papad roaster, and cook the skewers over medium heat for 2 minutes on each side or until golden and charred on the edges. (You can also put them over direct flame for 30 seconds on each side.)

» Hariyali Paneer Tikka in the oven

1. Preheat the oven to 400°F (200°C). Alternately, arrange the skewers on the grill tray or griddle in the preheated oven. Bake for 5-6 minutes. Then, after 5 minutes of baking, flip the skewers and bake again for 6-8 minutes or until you get a nice charred effect. Alternatively, you can char the tikka directly on a wire roaster over medium-high heat for 1-2 minutes, rotating the skewers to evenly brown the paneer.

» Serving Hariyali Paneer Tikka

1. Sprinkle some lemon juice on tikka skewers. Serve the Hariyali Paneer Tikka hot with cilantro chutney or mint chutney, and Laccha Onion on the side. You can also sprinkle some chaat masala before serving.

RECIPE NOTES

1. If you want creamy and soft paneer, avoid overcooking it, as it may become dry and tough.
2. f using wooden skewers, remember to soak them in water for about 30 minutes before threading the paneer. Soaking will prevent them from burning during grilling.
3. If you prefer a spicier paneer tikka, you can add 1-2 green chilies. Additionally, you can adjust the amount of red chili powder to suit your taste.
4. In this tikka recipe, onion and bell pepper have been used. You can also alternate the paneer cubes with other colorful vegetables such as mushrooms, broccoli, cherry tomatoes, and baby corn.