Step-wise picture recipe for guilt-free yet delicious Hariyali Paneer Tikka, bursting with the flavors of coriander and mint. This recipe uses zero oil and is grilled, making it a perfect snack for everyone.
We all crave for quick, delicious and guilt-free starters/appetizers isnt it? I do. We hardly ever eat out and when we do, we seldom order starters as they come dripping with oil. I am one of those persons who hates greasy food and that’s why I try to make stuff at home that is guilt-free aka oil-free. This Hariyali Paneer Tikka is my recent addiction.
I usually make Tawa Paneer Tikka for a quick snack during the weekends or even make it in the oven, grilling it to perfection and at times, turn it into a Paneer Tikka Masala. But recently when I was making this spicy green chutney, I was wondering if I could grill mushrooms or paneer using this paste. Obviously I am not the first or only one to find it interesting as the internet overflows with these Hariyali Paneer Tikka recipe. Hariyali means green and as green colored coriander and mint paste is used to flavor the paneer that is grilled, it gets this name of Hariyali Paneer Tikka.
Most of the work involved in making this Paneer Hariyali Tikka is in marination. Mix everything up together and keep it refrigerated for 4-6hrs (or even overnight) for best results before grilling the paneer. While a few pieces retained the beautiful green color, a few others slighted charred – bringing out a distinct smoky flavor. This is best served as an appetizer with mint yogurt dip or sweet/spicy chutney or even ketchup. But if you are anything like me looking to convert it into a meal – stay tuned to know how I used this.
How to make Zero Oil Hariyali Paneer Tikka –
Detailed step by step picture recipe of making Hariyali Paneer Tikka –
1. Prepare a fine paste of coriander leaves, mint leaves and green chilli along with lemon juice. Don’t add any water.
2. In a bowl add cubed Paneer along with the ground green paste, ginger garlic paste, chaat masala, garam masala powder, turmeric powder, black salt and mix well.
3. Now add thick curd.
4. Mix it well so that the paneer cubes are fully covered with the marinade. Set this is in fridge for 4-6hrs (or overnight).
5. When ready to grill, insert them into wet bamboo skewers and place the skewers on a lined baking tray.
6. Grill the paneer cubes at 180°C for 15-20 mins in a preheated oven, rotating them at regular intervals to get even charring/grilling.
7. Serve hot with mint-yogurt chutney/dip or sweet tamarind chutney.
- Add upto a tbsp. of oil and 2 tsp of fresh cream for a rich version of this Hariyali paneer tikka.
- Adjust spices as per preference.
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