Hariyali Paneer Tikka

Hariyali Paneer Tikka

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Hariyali Paneer Tikka is a delicious North Indian starter made with paneer. Paneer (Indian Cottage Cheese) is marinated in hariyali paste/green chutney along with spices and then grilled to achieve the perfect charred texture.

The marinade for this hariyali paneer tikka comes together in a matter of minutes. Just blend together fresh coriander leaves, mint leaves, ginger, garlic, and green chilies to make a smooth paste. This green paste is then combined with thick yogurt, lemon juice, cumin powder, red chili powder, garam masala, chat masala, black salt, dried kasuri methi, and mustard oil to add extra flavor.

When it comes to Indian food, without a doubt, the Indian-style cottage cheese or paneer always gets a lot of attention. Honestly, I love every version of paneer I’ve made including Paneer Butter Masala, Kadai Paneer, Matar Paneer and Paneer Dum Biryani.

The soft paneer easily absorbs any flavor added to it, and this hariyali (green) paneer tikka is no exception. The green marinade literally manages to add a touch of green goodness to this paneer tikka. The lovely green combo of coriander (cilantro) leaves and mint leaves along with an array of spices are beyond imagination.

Paneer tikka (be it any variation) is one of the easiest starter or snack recipe that can be made. If you are bored of eating regular paneer tikka, then do try this and will never forget its taste. It’s very quick and easy recipe which you can make at home in no time and please your family and guests.

It is a great evening time snack. It is ideal for parties and get-togethers. It also goes well as a stuffing when making Kathi rolls or Wrap. Let’s make Hariyali paneer tikka following this easy recipe with step wise pictures.

Do try other Paneer recipes :

Preparation Time: 5mins+Marination time  ∏  Cooking Time: 15-20mins  ∏  Servings: 2-3persons

Level: Intermediate(Medium)      ∏  Measurement: 1 Cup ≡ 250 ml ≡ 250gm

Ingredients Checklist:

How to make Hariyali Paneer Tikka:

Step1: In a blender/grinder add 1 cup fresh coriander leaves, 1/4 cup mint leaves, 1-inch ginger, 4-5 garlic cloves, and 3-4 green chili.

Step2: Process the ingredients until they are smooth. Try not to add water. Start with the pulse mode, then grind it into a smooth paste.

Step3: Transfer the coriander-mint mixture to a medium-size bowl and add 1 teaspoon chat masala, 1/2 teaspoon garam masala, crushed Kasuri methi, 1 teaspoon Kashmiri red chili powder, 1/4 teaspoon ajwain (carom seeds), 1 teaspoon cumin powder, 1 tablespoon fresh lemon juice, 1 tablespoon mustard oil, 2-3 tablespoon thick curd, 1/2 teaspoon black salt and regular salt as per taste.

Step4: Mix it well. Taste it and adjust the seasonings to your preference.

Step5: Add the onion, capsicum, and paneer cubes to the marinade.

Step6: Use your hands to make sure the coriander-mint mixture coats the pieces well from all the sides. Let it marinate for 20-30 minutes. If you want to marinate for longer then I will suggest to keep it in the refrigerator.

Step7: Now thread the marinated paneer cubes and the vegetables alternatively onto a skewer. Leave a 1-inch gap on top of the skewers. (If using bamboo skewer then Soak the sticks in water for 30 minutes to prevent it from burning when grilling).

Step8: If you have leftover marination paste then you may add some par-boiled potatoes and then grill it or you may add some flour and make a puri dough.

Step9: Preheat grill to medium heat. Spray some oil on it. Arrange the skewers on the wire rack. Cover it and let it cook on low-medium flame for 15-20 minutes. Rotate the skewer 2-3 times for even cooking and spray oil over it.

Step10: Grill until the paneer and the vegetables turn brown on the edges. You can also fry them on tawa or grill them in oven or airfryer. Once done, take them out on a serving plate.

Step11: Sprinkle some additional chaat masala and few drop of lemon juice over the paneer and veggies. Remove from skewer and serve with onion rings, lemon wedges and green chutney or any spicy dip of your choice. Enjoy!


  • There are many ways to cook hariyali paneer tikka at home. You can cook this paneer tikka on the air-fryer, grill, in a tandoor, in a pan, or in the oven.
  • Use thick curd (or yogurt) for this recipe, otherwise, the marinade will turn watery.
  • The paneer should be soft, succulent, and thoroughly cooked. But do not overcook the hariyali paneer tikka. Or else, the paneer will become almost chewy like rubber, and it would not be very appetizing.
  • Add a mix of veggies here l have used onion and bell peppers for this recipe, but you can also add tomato, baby corn, zucchini, and mushroom, cauliflower, etc. For cauliflower blanch them before marinating.
  • Let it marinate at least 20-30 minutes. If you have some extra time, you can always marinade the vegetable and paneer for 2 hours or even longer if you want. The longer it sits in the marinade, the more it absorbs the flavors from the marinade.
  • While grilling the paneer cubes and veggies can become dry. Hence oil is added to the marination mixture. The paneer cubes and veggies are also brushed with some oil to avoid them from becoming dry.
  • Paneer Tikka tastes best with mustard oil but you may use oil of your choice.
  • If you have leftover marination paste then you may add some par-boiled potatoes and then grill it or you may add some flour and make a puri dough.
  • Soak the bamboo skewers in water for 30 minutes to prevent it from burning when grilling.


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