Haryali Paneer Tikka (Paneer Starters) Recipe by Madhu Bindra
Cooking Instructions 30 minutes 1 To begin, cube the paneer into desired tikka size. Dice the onion, tomato, and capsicum to match the size of the paneer cubes. 2 Prepare the green chutney by blending together coriander leaves, mint leaves, green chillies, and lemon juice. Keep aside. 3 For the marinade, in a large bowl, mix together curd, ginger garlic paste, black salt (kala namak), turmeric powder, cumin powder, coriander powder, crushed ajwain, besan, garam masala, and crushed kasoori methi. 4 Next, add in the green chutney you prepared earlier. Mix well. 5 Heat the mustard oil to the smoking point and add it to the marinade. Mix well. 6 Add in the vegetables to the marinade first. Mix well. Next, add in the paneer pieces and mix until well-coated. If you add in the paneer pieces first, they may crumble. Leave aside for at least 30 minutes. 7 To assemble, thread the tikkas on a skewer alternating between the paneer cubes and the vegetables. 8 Grease the grill pan well with oil. Place the skewers and grill on all four sides until they colorize. Baste with a bit of oil for added flavor. 9 The Haryali Paneer Tikkas are ready to serve. Sprinkle a bit of chat masala on top and serve with mint chutney, onions, and lemon. 1 To begin, cube the paneer into desired tikka size. Dice the onion, tomato, and capsicum to match the size of the paneer cubes. 1 To begin, cube the paneer into desired tikka size. Dice the onion, tomato, and capsicum to match the size of the paneer cubes. 2 Prepare the green chutney by blending together coriander leaves, mint leaves, green chillies, and lemon juice. Keep aside. 2 Prepare the green chutney by blending together coriander leaves, mint leaves, green chillies, and lemon juice. Keep aside. 3 For the marinade, in a large bowl, mix together curd, ginger garlic paste, black salt (kala namak), turmeric powder, cumin powder, coriander powder, crushed ajwain, besan, garam masala, and crushed kasoori methi. 3 For the marinade, in a large bowl, mix together curd, ginger garlic paste, black salt (kala namak), turmeric powder, cumin powder, coriander powder, crushed ajwain, besan, garam masala, and crushed kasoori methi. 4 Next, add in the green chutney you prepared earlier. Mix well. 4 Next, add in the green chutney you prepared earlier. Mix well. 5 Heat the mustard oil to the smoking point and add it to the marinade. Mix well. 5 Heat the mustard oil to the smoking point and add it to the marinade. Mix well. 6 Add in the vegetables to the marinade first. Mix well. Next, add in the paneer pieces and mix until well-coated. If you add in the paneer pieces first, they may crumble. Leave aside for at least 30 minutes. 6 Add in the vegetables to the marinade first. Mix well. Next, add in the paneer pieces and mix until well-coated. If you add in the paneer pieces first, they may crumble. Leave aside for at least 30 minutes. 7 To assemble, thread the tikkas on a skewer alternating between the paneer cubes and the vegetables. 7 To assemble, thread the tikkas on a skewer alternating between the paneer cubes and the vegetables. 8 Grease the grill pan well with oil. Place the skewers and grill on all four sides until they colorize. Baste with a bit of oil for added flavor. 8 Grease the grill pan well with oil. Place the skewers and grill on all four sides until they colorize. Baste with a bit of oil for added flavor. 9 The Haryali Paneer Tikkas are ready to serve. Sprinkle a bit of chat masala on top and serve with mint chutney, onions, and lemon. 9 The Haryali Paneer Tikkas are ready to serve. Sprinkle a bit of chat masala on top and serve with mint chutney, onions, and lemon. 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