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hariyali paneer tikka recipe in oven | paneer hariyali tikka recipe

hariyali paneer tikka recipe with step by step photos – delicious paneer hariyali tikka recipe made in oven. the recipe i am sharing is a simple and easy recipe, but one which gives tasty paneer tikka.

paneer tikka (be it any variation) is one of the easiest starter or snack recipe that can be made. marinate the paneer in curd+spices marination and then either grill or pan fry. there are many variations of paneer tikka and this hariyali paneer tikka is one such variation. other delicious paneer tikka variations you can try are:

  1. quick paneer tikka
  2. achari paneer tikka
  3. paneer tikka on tawa
  4. amritsari paneer tikka

the word ‘hariyali’ means ‘greenery’ in hindi language. since this paneer tikka is made with fresh green herbs which lend a green color to it and thus the name hariyali paneer tikka.

usually in most restaurants a couple of paneer tikka recipes are served. where the regular paneer tikka recipe is popular, even hariyali paneer tikka is popular with many folks.

you can serve paneer hariyali tikka as a starter with any north indian meal. you can also wrap them in tortilla or rotis and make hariyali paneer tikka wrap. in this post, i am sharing the oven version. i have also shared the method of making hariyali paneer tikka in a pan in another post – hariyali paneer tikka on tawa or pan

if you are looking for more paneer recipes then do check paneer butter masala, kadai paneer, palak paneer, paneer tikka masala, matar paneer and tawa paneer masala recipe.

hariyali paneer tikka recipe below:

4.5 from 2 votes
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paneer hariyali tikka recipe
prep time
40 mins
cook time
20 mins
total time
1 hrs
 

delicious hariyali paneer tikka recipe made in oven. paneer tikka (be it any variation) is one of the easiest starter or snack recipe that can be made.

course: snacks, starter
cuisine: north indian, Punjabi
servings: 3
calories: 250 kcal
author: dassana amit
ingredients (1 cup = 250 ml)
for hariyali (green) paste:
  • ½ cup coriander leaves (dhania patta)
  • ¼ cup mint leaves (pudina patta)
  • 1 teaspoon chopped ginger (adrak) OR 1 inch ginger
  • 1 teaspoon chopped garlic OR 4 medium garlic cloves (lahsun)
  • 1 teaspoon chopped green chili or 1 green chili, chopped
  • 3 tablespoons fresh curd (yogurt or dahi)
other ingredients for hariyali paneer tikka:
  • 200 grams paneer (cottage cheese)
  • ¼ teaspoon carom seeds (ajwain)
  • teaspoon turmeric powder OR 1 to 2 pinches turmeric powder
  • ¼ teaspoon red chilli powder (lal mirch powder)
  • ¼ teaspoon cumin powder (jeera powder)
  • ¼ teaspoon coriander powder (dhania powder)
  • ¼ teaspoon garam masala powder
  • ¼ teaspoon dry mango powder (amchur powder)
  • ¼ teaspoon chaat masala powder
  • 1 tablespoon rice flour OR besan (gram flour) OR corn flour
  • ¼ teaspoon black salt
  • ¼ teaspoon regular salt or add as required
  • 1 teaspoon lemon juice
for basting:
  • 2 to 3 teaspoons oil - optional
serving suggestions:
  • 1 medium onion, thinly sliced
  • 1 lime or lemon, quartered
  • chaat masala to sprinkle, as required
how to make recipe
making green (hariyali) paste:
  1. in a small blender jar take ½ cup rinsed coriander leaves and ¼ cup rinsed mint leaves.

  2. add 1 teaspoon chopped ginger, 1 teaspoon chopped garlic and add 1 teaspoon chopped green chili.

  3. then add 3 tablespoons fresh curd.
  4. grind to a smooth paste without adding any water.
making hariyali paneer tikka marination:
  1. take the ground green paste in a bowl.

  2. add the following - ¼ teaspoon carom seeds, 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 powder, ¼ teaspoon dry mango powder and ¼ teaspoon chaat masala powder

  3. then add 1 tablespoon rice flour. you can also use 1 tablespoon besan or corn flour instead.
  4. next add ¼ teaspoon black salt and ¼ teaspoon regular salt or add as required.
  5. now add 1 teaspoon lemon juice.
  6. mix everything very well.
  7. now add paneer cubes (200 grams).
  8. gently mix the paneer cubes with the marinade.
  9. cover and marinate for minimum 30 minutes at room temperature or a couple of hours in the fridge. below is the pic after marinating for 30 minutes at room temperature.
making hariyali paneer tikka in oven:
  1. now thread the paneer cubes in a bamboo or metal skewer. place the skewers on a metal rack or on a tray.
  2. keep the tray in an oven which is already preheated at 250 degrees celsius for 10 minutes. keep in center rack and grill hariyali paneer tikka at 250 degrees celsius with only the top heating element on.

  3. halfway through grilling, remove the pan from oven, roughly after 8 to 10 minutes.
  4. brush some oil on the paneer tikka. you can skip oil if you want.

  5. turn over and brush oil on the other side too.

  6. keep the pan back in the oven and continue to grill for 8 to 10 minutes or till you see a few charred spots at the edges of the paneer cubes. overall you need to grill paneer tikka for 16 to 20 minutes.

  7. serve hariyali paneer tikka with mint-curd chutney or coriander chutney. sprinkle some chaat masala on the tikka before serving. also accompany some onion slices and lemon wedges.

recipe notes
  • veggies like onion, tomato and capsicum (bell pepper) can be added in the marination along with paneer cubes.
  • oil can be skipped if you want. 
  • you can add spice powders more or less as per your preferences. 
  • tofu can be substituted instead of paneer.

 

approximate nutrition info per serving:

 

Nutrition Facts
paneer hariyali tikka recipe
Amount Per Serving
Calories 250 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 10g 50%
Cholesterol 46mg 15%
Sodium 435mg 18%
Potassium 66mg 2%
Total Carbohydrates 6g 2%
Sugars 1g
Protein 10g 20%
Vitamin A 8.2%
Vitamin C 4.2%
Calcium 35.3%
Iron 1.7%
* Percent Daily Values are based on a 2000 calorie diet.


how to make paneer hariyali tikka recipe in oven:

1. in a blender jar take ½ cup rinsed coriander leaves.

2. then add ¼ cup rinsed mint leaves (pudina).

3. add 1 teaspoon chopped ginger (adrak) and 1 teaspoon chopped garlic (lahsun).

4. add 1 teaspoon chopped green chili.

5. then add 3 tablespoons fresh curd (yogurt or dahi). do not add the whey of the curd. just add the curd or else the marination becomes thin. you can also use greek yogurt or hung curd. the marination has to be thick. if not then it won’t coat the paneer cubes and you will just get a bland taste of grilled paneer.

6. grind to a smooth paste without adding any water.

7. take the ground green paste in a bowl. then add the following ingredients – ¼ teaspoon carom seeds, ¼ teaspoon red chilli powder, ⅛ teaspoon turmeric powder, ¼ teaspoon cumin powder, ¼ teaspoon coriander powder, ¼ teaspoon garam masala powder, ¼ teaspoon dry mango powder and ¼ teaspoon chaat masala powder.

8. then add 1 tablespoon rice flour. you can also use 1 tablespoon besan (gram flour) or corn flour instead.

9. next add ¼ teaspoon black salt and ¼ teaspoon regular salt or add as required.

10. now add 1 teaspoon lemon juice.

11. mix everything very well. check the taste and add more salt if required.

12. now add paneer cubes (200 grams). you can even add onion, tomato, capsicum cubes if you want. i have not added them. one small onion, 1 small tomato and 1 small capsicum (bell pepper) can be used in the recipe.

13. gently mix the paneer cubes with the marinade.

14. cover and marinate for minimum 30 minutes at room temperature or a couple of hours in the fridge. below is the pic after marinating for 30 minutes at room temperature.

15. now coat the paneer cubes well with the marination and thread them on a bamboo or metal skewer. place the skewers on a metal rack or on a tray. rinse or soak bamboo skewers (for 10 minutes) in water so that they do not get burnt.

16. keep the tray in an oven which is already preheated at 250 degrees celsius for 10 minutes. keep in center rack and bake hariyali paneer tikka at 250 degrees celsius with only the top heating element on.

17. halfway through grilling, remove the pan from oven, roughly after 8 to 10 minutes.

18. brush some oil on the paneer tikka. you can skip oil if you want.

19. turn over and brush oil on this side too.

20. keep the pan back in the oven and continue to grill for 8 to 10 minutes or till you see a few charred spots at the edges of the paneer cubes. overall you need to grill paneer tikka for 16 to 20 minutes.

22. serve hariyali paneer tikka with mint-curd chutney or coriander chutney. sprinkle some chaat masala on the tikka before serving. also accompany some onion slices and lemon wedges.




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This post was last modified on August 6, 2017, 8:21 pm

    Categories Baked SnacksKids RecipesLow Fat RecipesNorth Indian RecipesPaneer RecipesPopular Indian RecipesPunjabi RecipesStarters & Snacks Recipes