How to make Hara Bhara Paneer Tikka -

Delicious and tasty Paneer Tikka grilled on stone.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Cottage cheese, Fresh coriander

Cuisine : Punjabi

Course : Snacks and Starters

For more recipes related to Hara Bhara Paneer Tikka checkout Paneer Tikka Kathi Roll, Tricolor Paneer Tikka, Paneer Di Soti Boti, Paneer Frankie . You can also find more Snacks and Starters recipes like VADA PAV SANDWICH- SK Khazana Crispy Hash Browns Leftover Roti Rice Rolls Cottage Cheese Fajita

Hara Bhara Paneer Tikka

Hara Bhara Paneer Tikka Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 3.30-4 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Hara Bhara Paneer Tikka Recipe

  • Cottage cheese 2 inch cubes 500 grams

  • Fresh coriander 2 bunches

  • Fresh mint leaves 1 bunch

  • Green chillies 4

  • Garlic 10 cloves

  • Ginger 1 1/2 inch piece

  • Lemon juice 2 teaspoons

  • Onions chopped 2 medium

  • Salt to taste

  • Hung yogurt 1 cup

  • Fresh pomegranate pearls 2 tablespoons

  • Gram flour (besan) 4 tablespoons

  • Kasoori methi powder 2 tablespoons

  • Chaat masala 2 teaspoons

  • Roasted cumin powder 2 teaspoons

  • Garam masala powder 2 teaspoons

  • Garam masala powder 2 tablespoons

  • Onions 2 inch pieces 2 medium

  • Green capsicums seeded , 2 inch pieces 2 medium

  • Tomatoes seeded , 2 inch cubes 2 medium

  • For garnishing

  • Onion sliced 1 medium

  • Lemon cut into wedges 2


Step 1

Grind together green chillies, coriander leaves, mint leaves, garlic, ginger, lemon juice, onion, salt, yogurt and pomegranate pearls into a thick paste using very little water. In a pan roast gram flour for two to three minutes and set aside.

Step 2

Place the paneer in a bowl, add kasoori methi powder, chaat masala, roasted cumin powder, garam masala powder, roasted gram flour and the ground paste and mix well. Add one tablespoon mustard oil and mix well. Marinate the paneer for two hours.

Step 3

Thread the paneer pieces onto skewers alternating with onion, capsicum and tomato pieces. Season the grill stone with oil and heat.

Step 4

Place the skewers on the hot stone and grill for three to four minutes. Baste with oil, turn the skewers and cook for two to three minutes.

Step 5

Serve hot with onion slices and lemon wedges. 

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.