Spicy, tangy and grilled, probably is the best combination for an appetiser that is perfect for the rainy weather. This recipe is a tried and tested recipe, I’ve made it on a pan as well, you just need to transfer the marinated sticks onto a grill pan. Only suggestion I have, would be to open your windows and turn on your chimney or exhaust fans.
The recipe is so very easy, keep in mind you need to leave sometime for the dish to marinate, I did it for 1.5 hours. Keep it in the fridge until you bake it or grill it. That way it stays firm.
You need 250 grams of paneer for this recipe, I’ve used paneer that is slightly thicker for this reason. Most department stores would have different sized ones. iD paneer is a good brand as well.
The first time I tried this recipe, I had a lot of green chutney remaining after I made Bhelpuri, so I got creative and made this recipe. If you like it more spicy, I would suggest adding more green chillies and chaat masala as well. I loved it this way.
Do let me know if you want a recipe? Ask away. Do share this recipe with your family and friends.
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Hariyali Paneer Tikka
Ingredients
- 1 cup pudina or mint
- 2 cups coriander
- 5 green chillies
- 1 inch ginger
- 1/4 cup boondhi
- 1 tablespoon chaat masala
- Salt per taste
- 1/2 cup curds
- Half a red yellow and green capsicum
- 2 onion cut into petals
- 250 grams of paneer or cottage cheese
- Juice of 2 lemons
Instructions
Method
Steps to make Hariyali Paneer Tikka
- Prepare the marinate by blending 1 cup pudina or mint, 2 cups coriander, 5 green chillies, 1 inch ginger, 1/4 cup boondhi, 1 tablespoon chaat masala and salt per taste
- Mix it in a mixer jar, adding a little bit of water
- In the same mixer jar, separate half a cup of marinate and add half a cup of curds
- Separate the marinate into two bowls, 1 with half a cup of curds and 1 plain
- Mix 1/2 cup of the plain marinate
- I have used Paneer I got from a website called Terrace Treats, wash and pat dry it
- Next cut the paneer according to the size you prefer, I cut it further in half later on
- Marinate the paneer for 1.5 hours in a fridge
- Meanwhile, cut half of red, yellow and green capsicum
- Marinate them in a bowl Cut 2 onion into petals
- Marinate them in two separate bowls
- If you age baking it, preheat your oven to 180C for 20 minutes
- If you are doing it in a pan, skip to the next step
- I have used a slotted tray, I’ve spaced the marinated paneer and veggies
- I baked it for 15-18 minutes, the colour came out amazingly.
- If you’re doing it on a pan, you need to skewer it in such a way, that you can turn it to the other side
- You need to take it out, when the paneer just starts to brown, about 15 minutes
- Before serving it add juice of lemon and some more green chutney
- Serve with the remainder green chutney. This recipe served for 4 of us
