Hariyali Paneer Tikka is a delicious and flavorful vegetarian appetizer that is a popular dish in Indian cuisine. The word “Hariyali” means “greenery” in Hindi, which refers to the vibrant green color of the marinade used to coat the paneer (Indian cottage cheese) and vegetables. This dish is a perfect blend of tangy and spicy flavors, making it a crowd-pleaser at any gathering or party.
Hariyali Paneer tikka Ingredients:
- Paneer: 400 grams
- Hung curd (strained yogurt): 100 grams
- Ginger: 10 grams
- Capsicum (bell pepper): 1
- Lemon: 1/2 piece
- Onion: 1
- Oil: 5-6 tablespoons
- Tomatoes: 2
- Garlic: 4-5 cloves
- Coriander leaves (cilantro): 10 grams
- Mint leaves: 5 grams
- Green chilies: 2-3
- Salt to taste
Hariyali Paneer tikka Making Process:
Preparation:
Wash the paneer thoroughly with hot water and cut it into 1×1 inch cubes.
Cut the onion, capsicum, and tomatoes into similar-sized pieces or slices.
In a mixer jar, combine ginger, garlic, coriander leaves, mint leaves, and green chilies to make a smooth paste.
Marinating the Paneer and Vegetables:
In a medium-sized bowl, pour the hung curd.
Add the green paste you just made, along with 1 tablespoon of oil, salt, and 1 tablespoon of lemon juice. Mix everything well.
Add the cubed paneer, sliced capsicum, and tomato pieces to the marinade and gently toss to coat them evenly.
Assembling the Skewers:
Soak wooden skewers in water for at least 30 minutes before using them in the recipe.
Arrange the marinated paneer and vegetable pieces alternately on the skewers, creating a visually appealing pattern.
Cooking the Hariyali Paneer Tikka:
Option 1 (Pan-frying):
Heat a pan and pour 3-4 tablespoons of oil (preferably mustard oil) into it.
Once the oil is hot, carefully place the skewered paneer and vegetables into the pan.
Fry the skewers on low heat for about 10 minutes, turning occasionally to ensure even cooking.
Option 2 (Oven-baking):
Preheat your oven to 450°F (230°C).
Place the skewered paneer and vegetables on an aluminum pan or baking tray.
Spray or brush the skewers with oil to prevent them from drying out.
Bake in the preheated oven for 10 minutes or until the paneer and vegetables are slightly charred and cooked through.
Serving:
Once the Hariyali Paneer Tikka is cooked to perfection, remove the skewers from the heat source.
Arrange them on a serving platter and garnish with chopped coriander leaves or mint leaves if desired.
Serve hot with a side of fresh green chutney (cilantro-mint sauce) or your favorite dipping sauce.
Hariyali Paneer Tikka is a scrumptious and healthy appetizer that is sure to impress your family and friends. The vibrant green marinade infuses the paneer and vegetables with a burst of flavors, while the charred edges from grilling or baking add a delightful smoky aroma. Enjoy this delectable dish as a starter or as a part of your main course, accompanied by your choice of Indian breads or rice dishes.
Here are some frequently asked questions (FAQs) related to the Hariyali Paneer Tikka recipe:
Q1. What is paneer, and can I substitute it with something else?
A1. Paneer is a fresh, unsalted Indian cottage cheese made from cow’s or buffalo’s milk. It has a firm, dense texture that holds its shape well during cooking. If you cannot find paneer, you can substitute it with extra-firm tofu or halloumi cheese, which has a similar texture.
Q2. Can I use regular yogurt instead of hung curd?
A2. While you can use regular yogurt, hung curd (strained yogurt) is preferred for this recipe. Hung curd has a thicker consistency and tangier flavor, which helps marinate the paneer and vegetables better. If using regular yogurt, you may need to add less liquid (like water or milk) to achieve the desired consistency.
Q3. How can I make the marinade less spicy?
A3. To reduce the heat level of the marinade, adjust the amount of green chilies used or remove the seeds and membranes from the chilies before blending them into the paste.
Q4. Can I prepare the Hariyali Paneer Tikka in advance?
A4. Yes, you can marinate the paneer and vegetables a few hours in advance (up to 24 hours) to allow the flavors to penetrate better. However, it’s best to skewer and cook the tikka just before serving for the best texture and flavor.
Q5. How do I prevent the wooden skewers from burning?
A5. Soaking the wooden skewers in water for at least 30 minutes before using them helps prevent them from burning or catching fire during cooking. You can also use metal skewers as an alternative.
Q6. Can I use a different cooking method instead of pan-frying or oven-baking?
A6. Absolutely! You can also grill the skewered Hariyali Paneer Tikka on an outdoor grill or indoor grill pan. Adjust the cooking time and temperature according to your preferred cooking method.
Q7. What side dishes go well with Hariyali Paneer Tikka?
A7. Hariyali Paneer Tikka pairs well with various side dishes, such as fresh green chutney (cilantro-mint sauce), tamarind chutney, mint raita (yogurt dip), or even a simple tomato-onion salad. It can also be served as an appetizer with naan or other Indian flatbreads.
