How to make Hariyali Paneer Tikka -

Cubes of paneer marinated in a green masala and grilled.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Paneer (पनीर), Fresh Coriander

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Hariyali Paneer Tikka checkout Quick Paneer Tikka, Chilli Paneer, Paneer Ke Tinke, Til Paneer . You can also find more Snacks and Starters recipes like Ahad-E-Changezi Chicken Gold Coin Curried Egg Sandwich Sesame Seeds And Chocolate Cookies

Hariyali Paneer Tikka

Hariyali Paneer Tikka Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 31-40 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Hariyali Paneer Tikka Recipe

  • Paneer 500 grams

  • Fresh Coriander to deep fry

  • Fresh coriander leaves 3/4 cup

  • Green chillies 2-3

  • Ginger 1 inch piece

  • Black peppercorns 6

  • Cloves 6

  • Cinnamon powder 1 tablespoon

  • Lemon juice 2 tablespoon

  • Rock salt (sendha namak) to taste


Step 1

Cut the paneer into one inch sized cubes. Clean, wash and roughly chop coriander leaves. Remove stems, wash and roughly chop green chillies. Peel, wash and roughly chop ginger. Grind together coriander leaves, green chillies, ginger, peppercorns, cloves and cinnamon powder to a fine paste.

Step 2

Add lemon juice and sendha namak and mix well. Coat the paneer pieces with this paste and set aside for half an hour.

Step 3

Heat sufficient oil in a pan and deep-fry the paneer pieces till lightly browned on both sides. Drain onto an absorbent paper. Serve hot.

website of the year 2013
website of the year 2014
website of the year 2016
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.