Recipe- Delicious Hariyali Paneer Tikka

Hariyali Paneer Tikka is a popular vegetarian appetizer in Indian cuisine. The dish features succulent cubes of paneer (Indian cottage cheese) marinated in a vibrant green marinade made with fresh herbs and spices. The word "hariyali" means "greenery" in Hindi, which is why this dish is named so, as the marinade is made with a variety of green herbs and spices.

The marinade for Hariyali Paneer Tikka typically includes coriander leaves, mint leaves, green chilies, garlic, ginger, cumin, and lemon juice, which give the dish a tangy and spicy flavor. The paneer cubes are then threaded onto skewers along with bell peppers, onions, and tomatoes, and grilled or baked until golden brown and slightly charred.

Hariyali Paneer Tikka is a perfect dish for vegetarians or those who want to include more plant-based protein in their diet. It is also a great appetizer for parties and gatherings, as it can be easily prepared in advance and grilled just before serving. The dish is not only delicious but also nutritious, as it is packed with protein, vitamins, and antioxidants from the fresh herbs and vegetables.

Ingredients

400 grams Paneer cut into large cubes
1 cup Red Onion cut into 2 inch cubes, layers separated
½ cup Green Bell Pepper cut into 2 inch cubes
½ cup Red Bell Pepper cut into 2 inch cubes
2 tablespoon Oil for spraying
Lime wedges for garnish
Onion rings for garnish
Chaat masala optional

For Chutney

½ cup Mint leaves (Pudhina)
½ cup Coriander leaves
2 Green Chili Pepper
1 inch Ginger
5 cloves Garlic
½ Lime freshly squeezed

For Marinade

½ cup Plain Yogurt thick, or greek yogurt (also called hung curd)
1 teaspoon Coriander powder (Dhaniya powder)
1 teaspoon Garam Masala
1 teaspoon Chaat Masala
½ teaspoon Salt
1 teaspoon Mustard oil or vegetable oil
1 tablespoon Gram flour (Besan)
1 teaspoon Dried Fenugreek leaves (Kasoori Methi)

Method

- Add the coriander leaves, mint leaves, green chilies, ginger, garlic, and lime juice in a small blender. Blend to make a smooth paste. It is best not to add any water when blending.

- Transfer the prepared green chutney to a large bowl.

- Add yogurt, garam masala, coriander powder, cumin powder, chaat masala, salt, mustard oil, and besan to the bowl.

- Crush kasoori methi between your palms and add to the bowl. Mix all well.

- Now add onions, green bell pepper, red bell pepper, and paneer. Mix gently with your hands to thoroughly coat the veggies.

- Cover the marinate, and chill for 30 minutes.

- After that, thread the paneer, onions, and capsicum on the wooden skewers.

Air Fryer method

- Lightly grease the air fryer basket.

- Arrange the paneer sticks in the air fryer—Cook at 180 degrees or 360F for 5 minutes.

- Turn the paneer sticks and cook for 5 more minutes, then serve with lime wedges and chutney. Enjoy!

Oven Method

- Follow the same steps till the marinade. Then preheat the Oven to 450 degrees Fahrenheit.

- Now line a baking tray with foil or parchment paper. Put a rack on top.

- To roast the paneer, put the skewers on the rack for 10 to 12 minutes or until the paneer is roasted.

- Turn on the oven's broiler and broil the paneer tikka for two to three minutes to get the char marks. To avoid burning, keep an eye on the paneer as it broils.

- Be careful not to overcook, as the paneer gets hard and chewy.

Outdoor Grill Method

- Spray the heated outside grill generously with oil, line it 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, or until the paneer is roasted and has char marks on the edges. Make sure to turn the paneer skewers half way through.

Stovetop Grill Pan Method

- Spray some oil on the heated grill pan. Line the skewers. Cook from all sides until they are golden and charred on the edges.