Hariyali Paneer Tikka (Grilled Cottage Cheese )


Hariyali Paneer Tikka

Paneer Tikka is the most popular vegetarian starter in restaurants serving North Indian cuisine.

The preparation consists of three steps:

  1. Cutting of vegetables and paneer. They should be cut in the same size and shape.

2. Making the marinade and coating the vegetables and paneer with it.

3. Assembling the marinated vegetables and paneer on skewers and grilling them.

There are different variations of making the marinade.

Spicy red marinade – Made with thick yoghurt combined with all the dry spices, ginger garlic paste, oil and lemon.

Achari paneer tikka- Here the pickle masala is used while making the marinade.

Lehsuni paneer tikka- The marinade uses a generous amount of garlic.

Hariyali paneer tikka- The marinade is prepared using fresh herbs such as coriander, mint, ginger, garlic, green chilli, yoghurt, lemon juice and oil.

This way different combinations of the ingredients are used while making different variations of the tikkas.

I made hariyali paneer tikka and am sharing the process with you.

The aroma of the fresh herbs makes it yummy. It is enjoyed by all my family members. I often make this dish for parties at home or on special occasions.

If you want to do a BBQ in your back yard or at a picnic joint, this is the best dish to carry with you.

You can also involve your guests while grilling the tikkas on the BBQ and thus you can cook, eat and chat together.

The dish can be made in the oven, over the flame of the gas cooktop and on the BBQ machine outside.


Hariyali Paneer Tikka

Hariyali Paneer Tikka (Grilled Cottage Cheese )

It is a North Indian grilled dish made from paneer (cottage cheese) marinated with the fresh green coriander and mint along with spices. It is served as a starter.
Course Starters
Cuisine Indian
Prep Time 50 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings 4 people
Calories 332kcal



  • Cut tomato, onion, red capsicum, green capsicum into one-inch squares.
    Hariyali Paneer Tikka
  • Cut the paneer into a one-inch square. It should be around 5-6 mm thick.
    Hariyali Paneer Tikka
  • In a mixing bowl add roasted gram flour, mint coriander paste, ginger garlic paste, green chilli paste, curd, oil, lemon juice, rock salt, chat masala, garam masala, dry mint powder, and salt. Mix it. The marinade is ready.
    Hariyali Paneer Tikka
  • Add the paneer cubes to the marinade and toss them till well coated.
  • Now add all the chopped vegetables to the marinade and toss them till well coated.
    Hariyali Paneer Tikka
  • Refrigerate the marinated vegetables and paneer for 30 minutes.
    Hariyali Paneer Tikka
  • Take wooden skewers (place them in cold water for 20 minutes before using for oven) and arrange the marinated vegetables and paneer in sequence as per your choice as shown.(i have placed green capsicum, paneer, onion, tomato, paneer) Preheat the oven to 200 C. Place the skewers on the baking dish lined with baking paper. Brush it with oil. Cook them for 15 minutes or till brown from the edges. Turn them once after 7 minutes.
    Hariyali Paneer Tikka
  • In the meanwhile decorate the serving platter with chopped onion slices with oil and red chili powder, lemon and mint. Sprinkle some chat masala and tandoori masala over it.
    Hariyali Paneer Tikka
  • After 15 minutes the hariyali paneer tikka is ready to serve. Serve it on the platter plate. Sprinkle chat masala over it. Serve it with the mint coriander marinade or chutney.
    Hariyali Paneer Tikka


The paneer should not be overcooked. It will turn chewy if overcooked.
You can also cook the marinated vegetables and paneer on the direct flame on the gas cooktop to get the charcoal burnt effect. Hold the skewers with paneer and vegetables over the flame for 1 to 2 minutes turning sides. Cook till the edges get dark spots.
Before using the wooden skewers, place them in water for 20 -25 minutes. If used directly in dried form then they might burn while cooking.
You can also use metallic skewers instead of the wooden skewers.
Paneer can be substituted with tofu or potato.
The seeds removed from the tomato can be used for making soup, dal or gravy.
The coriander and mint should be grounded coarsely. If grounded to a smooth paste, the marinade will become runny.
Since the gram flour used in the marinade is roasted, the left over marinade can be used as a dip while serving the cooked tikka.


Calories: 332kcal | Carbohydrates: 18g | Protein: 20g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Cholesterol: 21mg | Sodium: 1062mg | Potassium: 447mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1500IU | Vitamin C: 123.8mg | Calcium: 110mg | Iron: 0.9mg

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