How to make Paneer Hariyali Tikka - Chunks of paneer marinated in a delicious green masala and grilled on skewers.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Paneer (cottage cheese) (पनीर), Fresh coriander leaves (ताज़ा हरा धनिया)

Cuisine : Punjabi

Course : Snacks and Starters

Paneer Hariyali Tikka Recipe Card

Paneer Hariyali Tikka

English: Cottage Cheese
A favourite with the vegetarians, paneer made from milk is quite common, especially paneer recipes are quite popular in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder!

For more recipes related to Paneer Hariyali Tikka checkout Til Paneer, Tiranga Paneer Tikka, Paneer Sandwich, Paneer Bhurji Samosa . You can also find more Snacks and Starters recipes like Veg Sliders, Vegetable Seekh Kabab, Til Wali Mirchein, Chilli Cilantro Marinated Fish Skewers.

Prep Time : 21-25 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Paneer Hariyali Tikka Recipe

  • Paneer (cottage cheese) 250 grams

  • Fresh coriander leaves 1/2 bunch

  • Fresh mint leaves 1/4 bunch

  • Dried fenugreek leaves (kasoori methi) 1 teaspoon

  • Oil 2 tablespo

  • Cumin seeds 1 teaspoon

  • Green capsicum 1

  • Tomato 1 medium

  • Onion 1 medium

  • Green chillies 3

  • Cashewnuts 10-12

  • Gram flour (besan) 1 1/2 teaspoon

  • Turmeric powder 1/4

  • Yogurt 1/4 cup

  • Salt to taste

  • Carom seeds (ajwain) 3/4 teaspoon

  • Ginger paste 1 teaspoon

  • Garlic paste 1 teaspoon

  • Mustard oil 2 tablespoons

  • Garam masala powder 1 teaspoon

  • Fresh cream 3 tablespoons

  • Chaat masala to sprinkle


Step 1

Dry roast fenugreek leaves in a non-stick pan for a minute. Transfer into a grinder jar and grind into a coarse powder. Set aside.

Step 2

Heat 2 tablespoons oil in a non-stick pan. Add cumin seeds and sauté for a minute.

Step 3

Deseed capsicum and tomato and cut both into cubes. Quarter onion and separate the layers.

Step 4

Roughly chop green chillies and add to the pan alongwith cashewnuts. Sauté for a minute.

Step 5

Add gram flour, mix well and sauté.

Step 6

Roughly chop coriander leaves and mint leaves and add to the pan. Mix well and add turmeric powder. Mix well and cook for a minute. Transfer this into a grinder jar. Add yogurt and grind into a fine paste.

Step 7

Transfer the green paste into a bowl. Add salt, carom seeds, ginger paste, garlic paste, mustard oil, ground fenugreek leaves and garam masala powder. Whisk well. Add cream and whisk again.

Step 8

Cut cottage cheese into cubes and add to the green paste mixture. Mix gently.

Step 9

Thread onto satay sticks in this manner: cottage cheese cube, onion, tomato, capsicum. Repeat the order once more and end with a cottage cheese cube.

Step 10

Heat oil in a non-stick grill pan. Place sticks on it and apply some left-over marinade on top of them. Grill till evenly done from all sides.

Step 11

Transfer on a serving plate, sprinkle chaat masala on top and serve hot.