Hariyali Paneer Tikka (Oven or Stovetop)

Method20 steps

1. 1

   Step 1: In a small blender jar take the rinsed coriander leaves (½ cup) and rinsed mint leaves (¼ cup).

   Uses ½ cup coriander leaves · ¼ cup mint leaves

2. 2

   Step 2: Add chopped ginger (1 tsp), garlic (1 tsp) and green chillies.

   Uses rinsed coriander and mint leaves · 1 tsp chopped ginger · 1 tsp chopped garlic · 1 tsp chopped green chilli

3. 3

   Step 3: Then add fresh curd or yogurt.

   Uses green herbs and chopped aromatics · 3 tbsp thick plain yogurt, Greek yogurt OR hung curd

4. 4

   Step 4: Grind to a fine and smooth paste without adding any water.

   Uses green herbs/aromatics with thick yogurt

5. 5

   Step 5: Take the finely ground green paste in a bowl.

   Uses smooth thick green-yogurt paste

6. 6

   Step 6: Add the following ingredients one by one - carom seeds (¼ teaspoon), turmeric powder (⅛ teaspoon), red chilli powder (¼ teaspoon), cumin powder (¼ teaspoon), coriander powder (¼ teaspoon), garam masala (¼ teaspoon) powder, dry mango powder (¼ teaspoon) and chaat masala powder (¼ teaspoon).

   Uses prepared thick green-yogurt paste · ¼ teaspoon carom seeds (ajwain) · ⅛ teaspoon turmeric powder (or 1 to 2 pinches turmeric powder) · ¼ teaspoon red chilli powder · ¼ teaspoon cumin powder · ¼ teaspoon coriander powder · ¼ teaspoon garam masala · ¼ teaspoon dry mango powder (amchur powder)

7. 7

   Step 7: Next add rice flour (1 tbsp) followed by ¼ teaspoon black salt and ¼ teaspoon regular salt or add as required.

   Uses green paste with eight marinade spices · 1 tbsp rice flour OR besan/chickpea flour OR cornstarch · ¼ teaspoon black salt · ¼ teaspoon regular salt (or add as required)

8. 8

   Step 8: Add the 1 tsp lemon juice and mix the complete marinade well.

   Uses green marinade with chosen flour and salts · 1 teaspoon lemon juice

9. 9

   Step 9: Add the 200 g cubed paneer and, if desired, the separate small cubed onion (1 small), tomato (1 small) and bell pepper (1 small).

   Uses complete thick hariyali marinade · 200 grams paneer (Indian cottage cheese) · 1 small onion, cubed, optional for marinade · 1 small tomato, cubed, optional for marinade · 1 small bell pepper, cubed, optional for marinade

10. 10

    Step 10: Gently mix the paneer cubes with the green marinade.

    Uses paneer and any chosen vegetables in green marinade

11. 11

    Step 11: Cover and marinate for at least 30 minutes at room temperature for the short route, or for a couple of hours in the refrigerator for longer preparation.

    Minimum short-route paneer marination · 30 minUses evenly coated paneer and optional vegetables

12. 12

    Step 12: Choose oven grilling OR pan frying. For oven grilling, soak bamboo skewers in water for 10 minutes before threading, or use metal skewers; thread the prepared paneer and any vegetables. For pan frying, keep the marinated pieces loose.

    Uses marinated paneer and optional vegetables

13. 13

    Step 13: Oven option: preheat to 250°C/480°F for 10 minutes and place skewers on a broiler-safe metal rack over a bare broiler-safe metal tray, without parchment. Pan option: heat the separate 2–3 tbsp pan oil in a flat skillet or tawa over medium heat.

    Oven-option preheat only · 10 minUses threaded marinated paneer for oven OR loose marinated paneer for pan · 2–3 tbsp oil for alternative pan frying

14. 14

    Step 14: Oven option: place the tray on the centre rack and grill at 250°C with only the top element for 8–10 minutes. Pan option: put the loose marinated paneer and any vegetables in the hot skillet and fry the first side over medium heat until crisp and golden.

    Oven-option first grilling phase only · 10 minUses prepared skewered paneer OR loose marinated paneer for chosen route

15. 15

    Step 15: Oven option: carefully remove the tray after that first 8–10-minute phase. Pan option: turn the pieces once the first side is crisp and golden.

    Uses paneer after first grill phase OR first pan-fried side

16. 16

    Step 16: Oven option only: brush the partly grilled paneer with some of the optional 2–3 tsp total oven oil. Omit brushing oil if preferred. Pan pieces need no oven-oil addition.

    Uses part-cooked paneer for chosen oven OR pan route · Part of optional 2–3 tsp total oven-brushing oil

17. 17

    Step 17: Oven option: turn the skewers and brush the other side with the rest of the same optional oven-oil supply. Pan option: continue frying the second side; add separate extra pan oil only if needed.

    Uses part-cooked paneer from chosen route · Remaining portion of optional 2–3 tsp total oven oil · Additional pan-frying oil only if needed (quantity unspecified)

18. 18

    Step 18: Oven option: return the tray and grill another 8–10 minutes, stopping when edges have a few charred spots, 16–20 minutes total across both phases. Pan option: finish both sides crisp and golden, flipping as needed and frying in two or three batches; avoid overcooking paneer until chewy. Remove cooked pieces to a plate.

    Oven-option second grilling phase only · 10 minUses turned paneer from chosen route

19. 19

    Step 19: Sprinkle the finished tikka with separate serving chaat masala and accompany it with the sliced serving onion (1) and quartered lime (1) OR lemon.

    Uses cooked hariyali paneer from chosen oven OR pan route · chaat masala (to sprinkle, as required) · 1 onion (- medium-sized, thinly sliced) · 1 lime (or lemon, quartered)

20. 20

    Step 20: Serve with optional ready mint-yogurt OR coriander chutney. Pan-fried pieces may be threaded onto toothpicks once cool enough to handle, or served directly with small forks.

    Uses garnished cooked hariyali paneer and serving onion/citrus · Ready mint-yogurt OR coriander chutney for optional serving (quantity unspecified)