Hariyali Paneer Tikka

Hariyali Paneer Tikka is a delicious Indian appetizer where paneer cubes are marinated in a green marinade and then grilled to perfection. Make it at home using my easy recipe in an oven, air fryer, or grill (vegetarian).

Here are a few more paneer appetizers that you may like – Paneer Pakora, Achari Paneer Tikka, Sesame Grilled Paneer, and Baked Paneer Bread Rolls.

Jump to:

• About Hariyali Paneer Tikka
• Ingredients
• How To Make Hariyali Paneer Tikka
• Pro Tips By Neha
• Serving Suggestions
• Storage Suggestions
• You Might Also Like
• Recipe Card

About Hariyali Paneer Tikka

Hariyali means “greenery” in Hindi. This Hariyali Paneer Tikka is the green version of the classic Paneer Tikka recipe.

It is also called Green Paneer Tikka, Pahadi Paneer Tikka or Paneer Pudina Tikka.

Paneer cubes are marinaded in a green marinade and then grilled to perfection. This green marinade gives a nice spicy and tangy taste and a green hue to the tikka making them irresistible.

Once the paneer is marinated, you can grill it in an oven, air fryer, or over a direct flame in a BBQ or gas stove.

If you liked my Chicken Tikka and Achari Paneer Tikka recipes, then I am sure you are going to love this one too.

Serve this Hariyali Paneer Tikka Recipe as a delicious vegetarian appetizer with a generous squeeze of lime juice, onion lachha, and green chutney on the side.

Ingredients

Paneer – For this recipe, I suggest using store-bought paneer (Indian cottage cheese) as the homemade paneer is sometimes very soft and is not able to hold its shape while grilling.

Use the best quality paneer. If the paneer is not soft, then soak it in hot water for 10 minutes.

You will find paneer at Costco or at any Indian grocery store.

I personally like to use Haldiram Paneer but you can use any good brand.

Veggies – I have used tomato and onion along with paneer. You can also use red and yellow bell peppers, or green bell peppers (capsicum) to make it a little colorful. Zucchini and mushrooms are also some options.

Green Chutney – It is prepared using cilantro (fresh coriander leaves), fresh mint leaves, green chillies, fresh ginger, garlic, asafetida (hing), cumin seeds, salt, and lime juice.

Check out my detailed homemade green chutney recipe here.

For a brighter green color, you can also add some blanched spinach while grinding the chutney.

Yogurt (Dahi, Curd) – Use thick plain yogurt to make the base of the marinade. You can also use Greek yogurt.

If using homemade yogurt, then drain it in a strainer for 3-4 hours and then use it.

Seasonings – The marinade is seasoned with some basic spice powders such as red chilli powder, chaat masala powder, black salt, amchur powder(dry mango powder), garam masala powder, and dhaniya powder (coriander powder).

Others – You will also need Kasuri methi, carom seeds (ajwain), ginger garlic paste, and cornstarch (cornflour).

You can replace cornstarch with roasted gram flour (besan) or all-purpose flour (maida).

To make this dish vegan, replace paneer with tofu and dairy yogurt with plant-based yogurt.

You can add a dash of mustard oil to the marinade for that restaurant-style taste. I skipped it in my recipe to make it a tad bit healthier.

How To Make Hariyali Paneer Tikka

Make The Green Chutney

Add

• ½ cup of cilantro (tightly packed)
• ¼ cup of mint leaves (tightly packed)
• 1 chopped green chili
• ¼-inch piece of ginger (chopped
• 1 peeled garlic clove
• ⅛ teaspoon asafetida
• ⅛ teaspoon cumin seeds
• ¼ teaspoon salt
• 1 tablespoon lime juice
• 1 ice-cube

to a blender jar or a food processor along with 2-3 tablespoons of cold water.

Blend until smooth. Scape the sides of the blender a few times while blending.

Tip – Sometimes, the herbs don’t come in contact with the blade of the blender and the blending process doesn’t start. In that case, push the herbs down with a spatula a few times.

Marinate The Paneer

Add

• Green chutney
• ½ cup thick yogurt
• 1 teaspoon red chili powder
• 1 teaspoon chaat masala
• 1 teaspoon black salt
• 1 teaspoon dry mango powder
• 1 teaspoon garam masala powder
• 1 teaspoon coriander powder
• 1 teaspoon Kasuri methi
• ½ teaspoon carom seeds
• 1 teaspoon ginger garlic paste
• 2 tablespoon cornstarch

to a large mixing bowl and mix well.

Add 1 pound (500 g) paneer (cut into 1-inch cubes), 1 large tomato (cut into 1-inch cubes and 1 medium onion (quartered and petals separated) to the bowl and mix well to coat the paneer and veggies with the marinade.

Cover the bowl and refrigerate for 1 hour or up to 3 to 4 hours.

Soak The Skewers

If using wooden skewers, then soak them in water for 30 minutes to prevent them from burning while grilling.

If using metal skewers, then skip this process.

Grill The Tikka

In An Oven

Preheat the oven to 450 degrees F (230 degrees C).

Thread the marinated paneer, tomato, and onion in the skewers.

Place a sheet of aluminum foil on a baking sheet and brush it with vegetable oil.

Arrange the skewers on the tray and grill for 6-8 minutes.

Baste with butter and flip the tikka. Grill for another 5-6 minutes.

Now either broil in the oven for 2 to 3 minutes or remove from the oven and char over direct flame. Baste with some more butter and serve hot!

In An Air Fryer

Brush the basket of the air fryer with some butter.

Arrange the skewers in the basket and baste them with butter. Air fry at 180 degrees C (360 degrees F) for 5 minutes.

Flip the skewers and air fry for another 5 minutes. Baste with some more butter and serve!

In An Outdoor Grill

Spray the heated outside grill generously with oil.

Line the grill with aluminum foil and spray it with oil. It prevents the paneer from sticking to the grill.

Place the skewers on the grill and cook for 5-7 minutes, flip and cook for another 5-7 minutes or until the paneer is roasted and has char marks on the edges. Baste with butter a few times while grilling. Serve!

Over Stovetop Grill Pan

Brus a grill pan with oil.

Arrange the skewers on the grill pan and cook over medium heat from all sides until they are golden and charred on the edges.

Baste with butter a few times while grilling.

Pro Tips By Neha

Do not overcook the paneer otherwise, it will become chewy.

If you don’t have skewers, you can make the tikka by arranging the paneer and veggies directly in the air fryer basket or on the oven tray.

Serving Suggestions

Hariyali Paneer Tikka is best served as an appetizer with a squeeze of lime juice, onion laccha, and some more green chutney on the side. You can also sprinkle some chaat masala all over.

Leftovers can be used to make a wrap, open toast, or a sandwich.

You can also add it to salads.

Mix the leftovers with rice to make a delicious Pulao or Biryani. I also like to add it to rich and creamy tomato onion-based gravies for an indulgent meal

Storage Suggestions

Hariyali Paneer Tikka tastes the best when served right off the grill.

You can add the paneer and veggies into the marinade and store it in the fridge covered for about 2-3 days. Grill fresh at the time of serving.

You can also freeze marinated Hariyali paneer tikka in an airtight gallon-sized freezer bag or an airtight container with a lid. Thaw and grill.

Leftovers can be stored in an air-tight container for 3-4 days in the refrigerator. Reheat on a grill, pan, or oven until warm, and serve.

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Recipe Card