Hariyali Paneer Tikka is a delectable Indian appetizer made with cubes of soft paneer, crisp bell pepper, and onions marinated in cilantro and mint, along with yogurt and spices. Enjoy this quick and easy Haryali paneer tikka that can be made in the air fryer, oven, or grill!
Even though the traditional paneer tikka is fantastic, we occasionally become tired of cooking the same recipe for every summer BBQ. So, I decided why not try this easy and quick Green Hariyali Paneer Tikka recipe.
I promise you can’t resist eating this easy-to-make paneer recipe, similar to my paneer pakora; it is delicious when paired with green chutney.
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What is Hariyali Paneer Tikka?
Hariyali in English means “greenery”. So the marinade for this green paneer tikka is made using fresh green herbs like cilantro and mint. We also add green chilies, yogurt, and a few spices to give this tikka extra flavor.
This recipe is also popularly called as Paneer Pudina Tikka and Pahadi Paneer Tikka in India. It is one of the most loved Indian vegetarian bbq recipe.
Along with the paneer, we marinade onions and peppers before putting everything on skewers to grill or air fry. To make this hariyali paneer tikka, you can use your oven, stovetop, air fryer, or grill. Fresh cilantro and mint give the tikka its flavorful zing and heat.
This hariyali paneer tikka recipe is also entirely customizable. You can even add your favorite vegetables to the skewers.
Why use an Air fryer for Hariyali Paneer Tikka?
An air fryer is an excellent tool for many Indian dishes. For dishes like haryali paneer tikka, dry heat is necessary, and the air fryer quickly produces the right texture and flavor.
Don’t have an air fryer? Don’t worry! I’ll also share how to make pahadi paneer tikka in the oven.
Why You’ll love this recipe
✓ It is so easy to prepare and takes little time.
✓ A better option for health.
✓ The ideal flavor and texture.
✓ At-home appetizer that matches the restaurant-style taste.
Paneer (Indian cottage cheese): Indian cottage cheese, or paneer, is the major component. You can find it at Costco or an Indian grocery. To make this dish vegan-friendly, replace paneer with tofu and use vegan yogurt.
I highly suggest Haldirams brand paneer if you can get it at your neighborhood grocery shop.
Vegetables: I used red onion cubes and two different colored bell peppers. You can also use zucchini and mushrooms.
Green Sauce: Cilantro, mint, ginger, chiles, garlic, and lemon juice are the main ingredients in the hariyali (green) chutney. You might also use some spinach leaves for a more vivid shade of green.
Yogurt: The paneer and veggies are marinated in a smooth marinade made with plain Greek yogurt. If Greek yogurt is not available, thick whole milk yogurt will also work. Whisk the yogurt until it is smooth before adding all of the spices.
Spices: The marinade is, without a doubt, the dish’s main ingredient. The herbs are essential since they improve the dish’s flavor and taste. I’d advise using all the necessary spices: salt, coriander powder, chaat masala, and garam masala.
Mustard Oil: For the tikka taste, mustard oil is a must. Additionally, it aids in softening the tikka. Any other oil can be used if you don’t have any mustard oil, but mustard oil gives the food a much richer flavor.
Dried fenugreek leaves: The spice called Kasuri methi lends the food a mouthwatering scent. It is OK to omit them if you don’t have them.
Besan (Gram flour): Besan helps all the marinade stick to the paneer and vegetables, which is why I enjoy using it in this dish.
Garnish: onion rounds, lime wedges, and chaat masala.
Skewers: I used bamboo skewers. Give them a 30-minute soak in water to prevent scorching. You don’t need to soak metal or stainless steel skewers if you already have a supply on hand.
How to make it?
Blend the green marinade
Add the coriander leaves, mint leaves, green chilies, ginger, garlic, and lime juice in a small blender. Blend to make a smooth paste. It is best not to add any water when blending.
Green Paneer Tikka Marinade
Transfer the prepared green marinade to a large bowl.
Add yogurt, garam masala, coriander powder, cumin powder, chaat masala, salt, oil, and besan to the bowl.
Crush kasuri methi between your palms and add to the bowl. Mix all well.
Now add all the veggies and paneer.
Mix gently with your hands to thoroughly coat the veggies.
Cover the marinate, and chill for 30 minutes.
After that, thread the paneer, onions, and capsicum on the wooden skewers.
Air Fryer Method
Lightly grease the air fryer basket.
Arrange the paneer skewers in the air fryer. Lightly brush or spray with oil. Cook at 180 degrees or 360F for 5 minutes.
Turn the paneer sticks and cook for five more minutes, then serve with lime wedges and chutney.
Follow the same steps till the marinade. Then preheat the oven to 450 degrees Fahrenheit.
Now line a baking tray with foil or parchment paper. Put a rack on top.
To roast the paneer, put the skewers on the rack, lightly brush or spray with oil, and cook for 10 to 12 minutes or until the paneer is roasted.
Turn on the oven’s broiler and broil the hariyali paneer tikka for two to three minutes to get the char marks. To avoid burning, keep an eye on the paneer as it broils.
Be careful not to overcook, as the paneer gets hard and chewy.
Outdoor Grill Method
Spray the heated outside grill generously with oil, line it with aluminum foil, and spray it with oil. It prevents the paneer from sticking to the grill.
Place the skewers on the grill, and cook for 5-7 minutes, or until the paneer is roasted and has char marks on the edges. Make sure to turn the paneer skewers half way through.
Stovetop Grill Pan Method
If you don’t have an oven, a grill pan (ideally iron) will work.
Spray some oil on the pan. After that, place the skewers. Cook until browned on all sides and burnt on the edges. Keep turning at regular intervals for even cooing.
Tips for Making the Best Hariyali Paneer Tikka
- Marination: Marinate for a minimum of 30 minutes and a maximum of 24 hours. The paneer has more chances to soften and absorb the tastes of the spices when it is marinated for a more extended period.
- Vegan variation: Paneer can be swapped out for tofu, and vegan yogurt can be used to create a vegan version. You can also use vegetables like zucchini and mushrooms to make a vegan version of this dish.
- No skewers? If you don’t have skewers, you can cook the veggies and marinated paneer in the air fryer basket. Don’t overcrowd the pan, and spray some oil before beginning to cook.
- Do not overcook: Remember to not overcook the paneer, as it can toughen and become chewy.
How to Serve?
- Red onion rings and lime wedges can be used as a garnish. As an appetizer, serve with mint cilantro chutney or my yogurt dipping sauce. Sprinkle some chaat masala.
- Add the bite-sized hariyali paneer tikka to a salad.
- Combine lettuce, tomatoes, onions, and mint chutney to make a wrap for lunch.
- Serve with raita and saffron rice for a filling lunch or dinner.
Yes, it is perfect for planning weekly meals. First, prepare the vegetables and paneer for cooking by marinating them. The air fryer then only needs 10 minutes to prepare it.
The hariyali paneer tikka can also be prepared and stored in the fridge if necessary. It can be kept for 1-2 days in the refrigerator.
*Cooked paneer may become firm once it has cooled. So when you make this appetizer, I suggest eating it immediately.
For best results, store hariyali paneer tikka in an airtight gallon-sized freezer bag or an airtight container with a lid.
Hariyali paneer tikka is a good source of calcium, vegetables, and protein. Despite having a low-fat level, the good fats help you feel full and pleased.
I hope you enjoy this simple recipe for Paneer Pudhina Tikka.
Looking for more paneer recipes, check out my popular recipes:
- Palak Paneer
- Paneer Jalfrezi
- Tandoori Paneer Naan Pizza
- Paneer Vindaloo
- Paneer Tikka Masala
- Easy Vegan Sushi for Beginners
Hariyali Paneer Tikka
- Add the coriander leaves, mint leaves, green chilies, ginger, garlic, and lime juice in a small blender. Blend to make a smooth paste. It is best not to add any water when blending.
- Transfer the prepared green chutney to a large bowl.
- Add yogurt, garam masala, coriander powder, cumin powder, chaat masala, salt, mustard oil, and besan to the bowl.
- Crush kasoori methi between your palms and add to the bowl. Mix all well.
- Now add onions, green bell pepper, red bell pepper, and paneer. Mix gently with your hands to thoroughly coat the veggies.
- Cover the marinate, and chill for 30 minutes.
- After that, thread the paneer, onions, and capsicum on the wooden skewers.
Air Fryer method
- Lightly grease the air fryer basket.
- Arrange the paneer sticks in the air fryer. Lightly brush or spray with oil. Cook at 180 degrees or 360F for 5 minutes.
- Turn the paneer sticks and cook for 5 more minutes, then serve with lime wedges and chutney. Enjoy!
- Follow the same steps till the marinade. Then preheat the Oven to 450 degrees Fahrenheit.
- Now line a baking tray with foil or parchment paper. Put a rack on top.
- To roast the paneer, put the skewers on the rack, lightly brush or spray with oil, then cook for 10 to 12 minutes or until the paneer is roasted.
- Turn on the oven's broiler and broil the paneer tikka for two to three minutes to get the char marks. To avoid burning, keep an eye on the paneer as it broils.
- Be careful not to overcook, as the paneer gets hard and chewy.
Outdoor Grill Method
- Spray the heated outside grill generously with oil, line it with aluminum foil, and spray it with oil. It prevents the paneer from sticking to the grill.
- Place the skewers on the grill, and cook for 5-7 minutes, or until the paneer is roasted and has char marks on the edges. Make sure to turn the paneer skewers half way through.
Stovetop Grill Pan Method
- Spray some oil on the heated grill pan. Line the skewers. Cook from all sides until they are golden and charred on the edges.