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).
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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
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 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.
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)
- 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!
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
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.
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
Hariyali Paneer Tikka Recipe (Green Paneer Tikka)
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)
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.
Did you make this recipe? Let me know!