on Sep 23, 2023 Hariyali paneer tikka might not be your go-to restaurant order, but believe me, it is totally worth a try. Imagine soft pieces of paneer coated in a bright and refreshing marinade made of coriander, mint and spices. This paneer is then charred to perfection for that authentic tandoori tikka flavor. The result is a mildly spicy and fragrant paneer that’s soft and juicy on the side and perfectly charred on the outside. Sounds delicious, doesn’t it? Since most of us don’t have a traditional tandoor at home, I have made this pudina tikka entirely on the stovetop, including getting those perfectly charred edges. Additionally, apart from making the marinade, the actual cooking time is less than 20 minutes. Perfect for when you want to make a quick vegetarian appetizer for a large crowd. The earthy and refreshing flavors of hariyali paneer tikka will definitely win you over. Even though this one is usually eaten as a starter, I love making a meal out of it with naan, chutney and marinated onions served as a roll. It’s definitely something we eat at least a couple times a month, and it gets wiped clean each time! 2. Roast besan on a tawa on a low flame until the raw aroma goes and add it to the blended paste. Add hung curd and mustard oil. Whisk well until combined. 3. Add paneer, capsicum, and onions to the mixture. Toss well until coated, and set aside to marinate for 1/2 hour. 4. If using bamboo skewers, soak them in water for 20 minutes. 6. Heat a little oil on a non-stick pan. Place the skewers on the pan and cook on high heat for 1-2 minutes on each side to get a little browning. 7. Take a skewer and place it directly on the flame, rotating in 10-second intervals until you see some charring all around. 8. Serve hot with lime wedges and mint chutney. If you want to go the more traditional route, then be sure to check out my tandoori paneer tikka recipe cos that one’s a bomb too!
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