Why does my marinade slide off the paneer?

Your yogurt may be too thin — use hung yogurt or Greek yogurt, and ensure the besan is roasted to absorb excess moisture.

Can I prepare the marinade a day ahead?

Yes, you can refrigerate the green paste and yogurt mixture separately for up to 24 hours, then mix and marinate before grilling.

How do I prevent paneer from becoming rubbery while grilling?

Grill over medium heat and don't overcook — 3-4 minutes per side is enough. Paneer cooks mostly through, so gentle heat keeps it soft.

Home / Recipes / north_indian / Paneer Hariyali Tikka

north_indianEasyvegetariangluten freenut freelow carb

Paneer Hariyali Tikka

RATING

4.6/5(115)

TASTE SCORE

9/10

Vibrant green paneer tikka marinated in a fresh blend of cilantro, mint, and green chilies. Grilled until lightly charred and smoky on the outside, yet soft and juicy inside. A stunning vegetarian appetizer that brightens up any barbecue spread or dinner table.

PREP

25m

COOK

15m

SERVES

2 PIECES

398 cal

SERVINGS

METHOD · 7 STEPS

prep · ~2 min
Prepare the tikka base.
1.If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
2.Roast the besan in a small pan on low heat for 2 minutes until it smells nutty and turns slightly darker. Set aside to cool completely.
mix · ~2 min
Make the green marinade.
1.Place coriander leaves, mint leaves, green chili, ginger garlic paste, lemon juice, and 2 tablespoons of water into a blender.
2.Blend to a smooth, thick paste. Add a splash more water only if needed for blending.
TIPDon't add too much water or the marinade will become runny and slide off the paneer.
mix · ~3 min
Finish the marinade mixture.
1.In a large mixing bowl, whisk the hung yogurt until smooth.
2.Add the green paste, cooled roasted besan, salt, garam masala, and chaat masala.
3.Mix well into a thick, uniform marinade.
TIPTaste the marinade and adjust salt or chaat masala if needed before adding the paneer.
prep · ~60 min
Marinate the paneer and vegetables.
1.Gently fold the paneer cubes, onion cubes, and bell pepper cubes into the marinade.
2.Coat each piece completely without breaking the paneer.
3.Cover the bowl and refrigerate for 1 hour.
TIPMarinate for at least 1 hour. 2 hours is even better for deeper flavor.
assemble · ~3 min
Thread the tikkas onto skewers.
1.Preheat a grill or grill pan over medium heat.
2.Thread the marinated paneer, onion, and bell pepper alternately onto the skewers, leaving a small gap between pieces.
3.Brush the assembled skewers lightly with oil.
TIPDon't pack the pieces too tightly — airflow between them helps them char evenly.
grill · ~12 min
Grill the tikkas until lightly charred.
1.Place the skewers on the hot grill or grill pan.
2.Cook for 3-4 minutes on each side, turning carefully with tongs so all four sides develop light golden-brown char marks.
3.Baste once more with a few drops of oil if they look dry.
TIPMedium heat is key — high heat burns the marinade before the paneer warms through.
garnish
Garnish with onion rings, lemon wedges, and fresh coriander. Serve hot.
Slide the tikkas off the skewers onto a serving plate. Squeeze a little lemon juice over the top and scatter fresh coriander.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use hung or Greek-style yogurt to avoid watery marinade that slides off paneer.
2
Soak wooden skewers for 30 minutes to prevent them from charring and breaking.
3
Roast besan until nutty to remove raw flour taste and help marinade cling better.
4
Marinate for at least 1 hour; 2 hours gives deeper, more flavorful results.
5
Grill over medium heat — high heat burns the green marinade before paneer warms through.
6
Leave small gaps between pieces on the skewer for even charring and airflow.

RECIPE VARIATIONS