Experience the delicious taste of Hariyali Paneer Tikka with this easy and flavorful recipe. This recipe involves marinating paneer in a vibrant green paste of coriander, mint, and green chilies. It combines fresh herbs and spices with creamy yogurt to create a mouthwatering twist. Perfectly grilled with bell peppers and onions, this paneer tikka pairs beautifully with tangy chutneys. Quick to make and a hit at any gathering, it’s the ultimate vegetarian delight for all tikka lovers.
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What is “Hariyali”
The recipe is called “Hariyali” because it features a green marinade made from coriander leaves, mint leaves, and green chilies. “Hariyali” translates to “greenery” in Hindi, reflecting the vibrant green color of the marinade. The fresh herbs create a signature colour and flavour that highlights the natural “green” essence, commonly associated with the Hariyali style of cooking. This green marinade coats the paneer and vegetables, resulting in a flavorful and visually appealing dish with a distinctly fresh, herby profile.
Ingredients for hariyali paneer tikka
This Hariyali Paneer Tikka recipe combines fresh, flavorful ingredients to create a deliciously spiced dish. Paneer provides creamy texture and protein, while bell peppers and onions add a crunchy, sweet contrast. Coriander and mint leaves offer vibrant herbal notes, and green chilies bring a bit of heat. Cumin seeds and ginger-garlic paste enhance the flavor depth, while yogurt adds creaminess to the marinade. Coriander powder, tandoori masala, and chat masala give a distinct smoky aroma, balanced by lemon juice for brightness. Finally, mustard oil adds a rich, nutty base for roasting, though you can keep this mustard oil as optional.
Method
- Prep Paneer & Veggies: Cube paneer, bell peppers, and onions.
- Make Herb Paste: Take a generous handful of fresh coriander, a handful of mint, a few green chilies, and a teaspoon of cumin seeds. Blend these ingredients together with a bit of water until smooth to create a thick and aromatic paste. This paste can serve as a base for a variety of dishes or a vibrant condiment.
- Marinate: Mix yogurt, ginger-garlic paste, the herb paste, coriander, chili, and tandoori masalas, chaat masala, salt, and lemon juice. Coat paneer and veggies.
- Add Smoky Flavor: Heat mustard oil to smoking point, add to the marinade, and let sit for 15-20 mins.
- Skewer & Roast: Start by preparing the skewers with a mix of colorful veggies like bell peppers, zucchini, and onions along with the paneer. Skewer paneer with veggies, ensuring an even distribution for the best flavor and presentation. Once assembled, roast in the air fryer at 180°C for 6-7 mins. After this initial cooking phase, take the skewers out and brush them with a little oil to enhance the flavor and promote browning, then return them to roast for 3-4 more mins for a perfectly grilled finish.
- Serve Hot: Serve with chutneys and enjoy!
Pro Tips
- Use Fresh Ingredients: Fresh coriander and mint give a vibrant flavor. Dry herbs won’t deliver the same freshness.
- Avoid Over-marinating: Paneer can become soft if marinated too long. Stick to 15-20 minutes for the best texture.
- Mustard Oil Heat Check: Heat mustard oil until it smokes, which enhances the flavour and removes its raw aroma.
- Consistent Skewer Placement: Arrange paneer and vegetables with minimal gaps for even cooking and beautiful presentation.
- Keep a Close Eye on Cooking: Air fryers vary, so check at the 5-minute mark. Overcooking may dry out the paneer.
Why to try this hariyali paneer tikka recipe
- “Skewer-ing the Competition” – It’s a super-flavor-packed upgrade from regular paneer. Those spices will have you craving more!
- Minimal Prep Drama – All you need is a blender, some skewers, and 20 minutes of marinading to impress everyone at the table.
- Not Just Any Paneer – With a zesty marinade and crisp edges, this is air-fried goodness that’s healthier and quicker than tandoori!
- It’s a Veggie Party! – The bell peppers and onions soak up flavor and add crunch, so you’re getting way more than just paneer!
Recipe Card
Hariyali Paneer Tikka
Ingredients
- 400 Grams Paneer / Indian Cottage Cheese
- 2 Bell Pepper
- 1 Onion Large Size
- 30 Grams Fresh Coriander Leaves
- 15 Grams Mint Leaves
- 4 Green chillies
- 1 Tsp Cumin Seeds
- 2 Tbsp Ginger Garlic Paste
- 1 Tbsp Yogurt
- 1 Tsp Coriander Powder
- 1/3 Tsp Red Chilli Powder
- 1/2 Tsp Tandoori Masala
- 1/2 Tsp Chaat Masala
- 1 Tsp salt
- 1 tbsp Lemon Juice
- 2 Tbsp Edible Mustard Oil
- 2 Tbsp Oil For Brushing
Instructions
- Cut Paneer, bell peppers and onion into cubes and keep aside.
- Add coriander leaves, mint leaves, green chillies and cumin seeds into a grinding jar and grind them to a thick paste with the help of little water.
- In a mixing bowl, add ginger garlic paste, yogurt, ground mint coriander paste and mix well. Add coriander powder, red chilli powder, chat masala, tandoori masala, salt and lemon juice to it and mix again.
- Add cubed paneer, bell peppers, and onion to it and mix so that all the pieces are coated in marinade nicely.
- Heat mustard oil till it’s smoking point and add this to the marinade. Mix again, cover and keep it aside for 15-20 minutes.
- Take the skewers and arrange the paneer pieces in between onion and bell pepper pieces. Fill all the skewers like this.
- Line them on a baking tray and roast them in air fryer for 6-7 minutes on 180 degrees temperature. Take the tray out, brush little oil and roast again for 3-4 minutes.
- Take them out and serve them hot with chutneys of your choice.
Video
Notes
- Use Fresh Ingredients: Fresh coriander and mint give a vibrant flavor. Dry herbs won’t deliver the same freshness.
- Avoid Over-marinating: Paneer can become soft if marinated too long. Stick to 15-20 minutes for the best texture.
- Mustard Oil Heat Check: Heat mustard oil until it smokes, which enhances the flavour and removes its raw aroma.
- Consistent Skewer Placement: Arrange paneer and vegetables with minimal gaps for even cooking and beautiful presentation.
- Keep a Close Eye on Cooking: Air fryers vary, so check at the 5-minute mark. Overcooking may dry out the paneer.