Hariyali paneer tikka
Hariyali paneer tikka, from above
VegPunjab

Hariyali paneer tikka

Paneer in a coat of mint, coriander and green chilli. Garden fresh, grill charred.

50 minTime
23 gProtein each
mediumSpice
The green tikka2 chapters · 1 min read

Make it your way

Grandma's wayPunjabi style hariyali paneer tikka.
The original
372kcalsame
23 gproteinsame
3 gfibresame
50minutessame

Hariyali paneer tikka.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Paneer400 g, in cubes
Mint leaves1 cup
Coriander leaves (cilantro)1½ cups
Spinacha handful, blanched
Green chilli3
Hung curd (greek yogurt)½ cup
Ginger garlic paste1 tbsp
Besan (chickpea flour, gram flour)1½ tbsp, roasted
Chaat masala1 tsp
Garam masala½ tsp
Lemon juice2 tsp
Mustard oil1 tbsp
Saltto taste
Onion1 large, in petals
Capsicum (green capsicum, green bell pepper)1, in squares

Method

4 steps
  1. 1Blend mint, coriander, spinach and chilli to a thick paste without water.
  2. 2Heat mustard oil till it smokes, cool slightly, and mix with the paste, hung curd, ginger garlic, roasted besan, spices, lemon and salt.
  3. 3Coat paneer and vegetables; rest 30 minutes.
  4. 4Skewer and grill at 230 C or on a tawa for 8 to 10 minutes.
Serve it like this

Serve on a hot sizzler or platter with onion rings, lemon wedges and extra mint chutney. Hot.

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Make it a meal

What goes with Hariyali paneer tikka: a bread or rice, a side, something to drink and something sweet.

Bread or rice Butter naan40 min
On the side Laccha pyaaz10 min
On the side Hari chutney10 min
To drink Jaljeera15 min
To drink Sweet lassi10 min
Something sweet Gajar halwa90 min
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