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    Whisk Affair » Recipes » Meal Type » Indian Snacks » Hariyali Paneer Tikka (Green Paneer Tikka)

    Published: Sep 6, 2022 | Last Updated On: Sep 26, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Hariyali Paneer Tikka (Green Paneer Tikka)

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    Hariyali Paneer Tikka (Green 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).

    Hariyali paneer tikka served on a plate.
    Jump to:
    • About Hariyali Paneer Tikka
    • Ingredients
    • How To Make Hariyali Paneer Tikka
    • Pro Tips By Neha
    • Frequently Asked Questions
    • 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.

    To make this green paneer tikka, paneer cubes are marinated 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 laccha, and green chutney on the side.

    This recipe can be easily doubled or tripled.

    Here are a few more paneer appetizers that you may like

    • Paneer Pakora
    • Achari Paneer Tikka
    • Sesame Grilled Paneer
    • Baked Paneer Bread Rolls
    • Paneer Kathi Roll

    Ingredients

    Hariyali paneer tikka ingredients 1
    Hariyali paneer tikka ingredients 2

    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 large grocery stores like Costco, Trader Joe, Whole Foods, etc, or at any Indian grocery store.

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

    Veggies – I have used tomatoes and onions 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 freshly squeezed lime juice.

    Check out my detailed homemade green chutney recipe here.

    For an even brighter green color, you can add some blanched spinach while making the chutney for the green marinade.

    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).

    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, rinsed)
    • ¼ cup of mint leaves (tightly packed, rinsed)
    • 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 freshly squeezed lime juice
    • 1 ice-cube

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

    All the ingredients added to a blender.

    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.

    Ready cilantro mint chutney.

    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.

    Marination ingredients added to a bowl.
    Mixed well.

    Add

    • 1 pound (500 g) paneer (cut into 1-inch cubes)
    • 1 large tomato (cut into 1-inch cubes)
    • 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.

    Paneer, tomato and onions added to a bowl.
    Marinated paneer.

    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.

    Paneer and veggies threaded in skewers.

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

    Tray lined with aluminum foil.

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

    Skewers arranged on the tray.

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

    Grilled for 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!

    Ready Hariyali paneer tikka.

    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!

    In A Stovetop Grill Pan

    Brush 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.

    To save time, you can buy a bottle of green chutney and use it in place of fresh green chutney.

    Frequently Asked Questions

    Why is my Hariyali tikka not as green in color as you get at the restaurants?

    Restaurants add some green color to their marinade and hence the green tikkas you get at the restaurants are bright green in color. When making these at home, I try to avoid adding any artificial coloring but if you are OK with it, then feel free to add a few drops.

    Can you make vegan hariyali paneer tikka?

    To make it vegan, replace paneer with extra firm tofu. Use vegan yogurt in place of dairy yogurt and replace butter with oil.

    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

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    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 (vegetarian).

    Hariyali Paneer Tikka Recipe (Green Paneer Tikka)

    Hariyali Paneer Tikka (Green 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.
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer
    Cuisine: Indian
    Diet: Vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Marination Time: 1 hour hour
    Total Time: 1 hour hour 40 minutes minutes
    Servings: 4 people
    Calories: 390kcal
    Author: Neha Mathur

    Ingredients 

    For The Green Chutney

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

    For The Marination

    • green chutney
    • ½ cup thick plain yogurt (Greek yogurt)
    • 1 teaspoon red chili powder
    • 1 teaspoon chaat masala powder
    • 1 teaspoon black salt
    • 1 teaspoon dry mango powder (amchoor)
    • 1 teaspoon garam masala powder
    • 1 teaspoon coriander powder
    • 1 teaspoon Kasuri methi
    • ½ teaspoon carom seeds (ajwain)
    • 1 teaspoon ginger garlic paste
    • 2 tablespoons cornstarch

    Others

    • 1 pound paneer (500 g, cut into 1-inch cubes)
    • 1 large tomato (cut into 1-inch cubes)
    • 1 medium onions (quartered and petals separated)
    • butter (as required)
    US Customary or Metric
    Prevent your screen from going dark

    Instructions

    Make The Green Chutney

    • Add all the ingredients 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 all the marination ingredients to a large mixing bowl and mix well.
    • Add paneer, tomato, and onion 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 hot!

      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. Serve!
      • Baste with butter a few times while grilling.

      Over Stovetop Grill Pan

      • Brush 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 cooking.

      Video

      https://www.youtube.com/watch?v=QCDoE9tbUGU

      Notes

      For this recipe, I suggest using store-bought paneer as 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.
      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.
      You can replace cornstarch with roasted gram flour (besan) or all-purpose flour (maida).
      For an even brighter green color, you can add some blanched spinach while making the chutney for the green marinade.
      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.
      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.

      Nutrition

      Calories: 390kcal | Carbohydrates: 15g | Protein: 18g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Cholesterol: 76mg | Sodium: 822mg | Potassium: 124mg | Fiber: 1g | Sugar: 6g | Vitamin A: 412IU | Vitamin C: 5mg | Calcium: 611mg | Iron: 0.5mg
      Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
      Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

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        Sindhi Aloo Tuk
      • Chicken Tikka (Murgh Tikka) is a popular North Indian starter, where boneless chicken pieces are coated with a spicy marinade and then grilled to perfection. This authentic snack recipe is great to make for parties or get-togethers. Use my simple recipe to make the best homemade chicken tikka in an oven, stovetop, air fryer, or outdoor grill (gluten-free).
        Chicken Tikka (Murgh Tikka)
      • Veg Hara Bhara Kabab is a delicious North Indian appetizer or snack made using spinach, potatoes, and a few spices. Serve this restaurant-style kabab with a cup of masala chai, green chutney, and ketchup (vegan, gluten-free).
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