Hariyali Paneer Tikka (A delicious twist to classic paneer tikka recipe)

Cubes of soft paneer, crunchy bell pepper, and onions, marinated in Basil, Cilantro, and mint along with curd(yogurt) and spices, this Hariyali Paneer Tikka is a delicious Indian Appetizer.

It is a great vegetarian option for BBQ parties and grilling! This simple paneer recipe tastes amazing when served with green chutney and is extremely tempting; I bet you can’t stop eating these.

It is an easy and simple green herb-based paneer recipe which is prepared in a similar way to the classic paneer tikka recipe.
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Notes

To make it in an air-fryer, Line the drip pan with aluminum foil. Arrange the skewers in a single layer. Insert the basket. Cook at 350°F for 5 mins. After 5 minutes, flip the skewers and lightly brush or spray with oil. Cook for another 1 to 2 minutes. Follow the same process for the remaining batches.

To make paneer tikka on Tava, heat a grill Tava or a well-seasoned cast-iron tawa and brush it with oil. Arrange the skewers on hot tava and cook on medium heat for 10 minutes on each side. To give that charred look, increase the heat to high and cook directly on the flame for 2 minutes on each side until the paneer is slightly blackened.

To make it vegan, Swap the paneer with extra-firm tofu. Make sure to drain the tofu well before adding them into the marination so that it absorbs all the flavors. Use vegan yogurt in place of regular yogurt. You can even skip the protein and just use veggies in a place like cauliflower, broccoli, and mushrooms.

Make sure there is enough space between the skewers.

Use your choice of vegetables. You can use baby corn, mushrooms, cauliflower, tomatoes, broccoli, etc.

Use greek yogurt or hung curd only for the marinade. If the curd is not thick, it will not stick to the paneer and the taste will be compromised. If it’s not thick enough, hang them in a muslin cloth for half an hour or so to remove whey and then use.

You can use homemade or store-bought green chutney if you are running short of mint leaves or even cilantro leaves. Basil leaves are optional here (I would highly recommend using them). You can use spinach leaves too for the extra vibrant color.

Don’t use red chili powders for this recipe, always use green chilies to have a green paneer tikka recipe.

If possible use fresh homemade paneer, there’s nothing like fresh paneer. If using store-bought paneer, remember to soak it in warm water for 20-25 minutes before using it in the recipe.

Marinate the paneer in the marinade for at least 2 hours. You can also keep the marinated paneer overnight in the fridge.

To avoid rubbery and chewy paneer texture, spray the tikka with oil before putting it in the oven, and don’t cook for a longer time.

I didn’t use besan/chickpea flour in marination as my curd was thick enough to stick to veggies and paneer cubes.

Do not overload the veggies and paneer to skewers.

Don’t overcook the paneer otherwise it will become rubbery, dry, and hard. The paneer should be soft, well cooked.

Remember to soak your skewers in water for 30 minutes before using them. This will ensure that they don’t burn while cooking.

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Detailed Recipe
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