Cubes of soft paneer marinated in a vibrant green paste of fresh cilantro, mint, and spices, then grilled to perfection. A smoky, flavorful appetizer that's a guaranteed crowd-pleaser and perfect for any occasion.
Prep50 min
Cook12 min
Servings4
Serving size: 1 serving
332cal
17gprotein
13gcarbs
23g
Ingredients
250 g Paneer (Cut into 1-inch cubes)
120 g Hung Curd (Or thick Greek yogurt)
1 cup Coriander Leaves (Packed, with tender stems)
A refreshing and vibrant South Indian condiment made with fresh mint leaves, coconut, and a hint of tamarind. This classic chutney is the perfect zesty accompaniment for idli, dosa, and vada.
Aromatic, protein-packed Paneer Hariyali Tikka, perfectly spiced and served with tangy pudina chutney. So good!
This mughlai dish is perfect for snack. With 405.65000000000003 calories and 18.28g of protein per serving, it's a nutritious choice for your meal plan.
1 pcs Onion (Large, cut into 1-inch cubes with layers separated)
1 pcs Capsicum (Medium, deseeded and cut into 1-inch cubes)
3 tbsp Oil (For cooking and basting)
Instructions
1
Prepare the Hariyali Marinade
In a small, dry pan over low heat, roast the besan (gram flour) for 2-3 minutes until it releases a nutty aroma. Be careful not to burn it. Set aside to cool completely.
In a blender, combine the coriander leaves, mint leaves, green chilies, and ginger-garlic paste. Blend to a smooth, thick paste. Add a teaspoon of water only if absolutely necessary to get the blades moving.
In a large mixing bowl, whisk the hung curd until it's smooth and creamy. Add the green paste, cooled roasted besan, chaat masala, garam masala, cumin powder, black salt, salt, and lemon juice. Mix thoroughly to create a uniform, thick marinade.
2
Marinate the Paneer and Vegetables
Add the paneer cubes, onion petals, and capsicum cubes to the marinade.
Using your hands or a spatula, gently coat all the ingredients with the marinade. Ensure each piece is evenly covered, but be careful not to break the paneer.
Cover the bowl and refrigerate for a minimum of 30 minutes, or up to 4 hours for deeper flavor penetration.
3
Assemble the Skewers
If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning.
Thread the marinated ingredients onto the skewers, alternating between paneer, onion, and capsicum to create a colorful pattern.
4
Cook the Tikka
Heat a grill pan or a non-stick skillet over medium-high heat. Brush the pan with 1 tablespoon of oil.
Carefully place the skewers on the hot pan, leaving some space between them. Cook in batches if needed.
Cook for 10-12 minutes, turning the skewers every 2-3 minutes, until all sides are golden-brown with slight char marks. Baste with the remaining oil during the last few minutes of cooking.
Alternatively, preheat an oven to 200°C (400°F). Arrange skewers on a baking tray lined with parchment paper and bake for 10-15 minutes, turning halfway through.
5
Serve Hot
Once cooked, remove the skewers from the pan. Sprinkle with a little extra chaat masala and a squeeze of fresh lemon juice.
Serve immediately with mint chutney and sliced onions.
6
Serving size: 0.25 cup
73cal
1gprotein
6gcarbs
5gfat
Ingredients
2 cup pudhina leaves (tightly packed, stems removed)
0.75 cup fresh coconut (grated)
3 pcs green chillies (adjust to taste)
0.5 inch ginger (roughly chopped)
1 tbsp tamarind paste
1.5 tsp urad dal (divided)
1 tsp chana dal
2 tsp sesame oil (divided)
0.5 tsp mustard seeds
1 pcs dried red chilli (broken in half)
0.25 tsp hing
6 pcs curry leaves
0.75 tsp salt (or to taste)
3 tbsp water (as needed for grinding)
Instructions
1
Sauté Aromatics and Mint
Heat 1 teaspoon of sesame oil in a small pan over medium heat.
Add the chana dal and 1 teaspoon of urad dal. Sauté for 1-2 minutes until they turn light golden brown and aromatic.
Add the green chillies and chopped ginger. Sauté for another 30 seconds.
Add the packed mint leaves and sauté for just 1-2 minutes until they wilt. Avoid overcooking to preserve their fresh flavor and vibrant color.
Turn off the heat and allow the mixture to cool down completely.
2
Grind the Chutney
Transfer the cooled mint mixture to a blender or grinder jar.
Add the grated coconut, tamarind paste, and salt.
Grind to a thick, smooth paste. Add water, one tablespoon at a time, only as needed to help the blades move. Scrape down the sides of the jar to ensure even grinding.
3
Prepare the Tempering (Tadka)
Heat the remaining 1 teaspoon of sesame oil in the same small pan over medium heat.
