Warm, richly spiced, and built for a satisfying meal, hariyali paneer tikka recipe | paneer hariyali tikka | dry paneer hariyali is a vegetarian Indian starters made with curd / yogurt, turmeric / haldi, and coriander powder / daniya powder in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 30 minutes
- Cook time: 10 minutes
- Total time: 40 minutes
- Yield: 3 Servings
- Category: starters
- Cuisine: Indian
Ingredients
- ½ cup curd / yogurt (thick)
- ½ tsp turmeric / haldi
- ½ tsp coriander powder / daniya powder
- ¼ tsp cumin powder / jeera powder
- ½ tsp garam masala
- ½ tsp kasuri methi / dry fenugreek leaves (crushed)
- ½ tsp chaat masala
- 1 tsp ginger - garlic paste
- ¼ tsp ajwain / carom seeds
- 2 tsp besan / gram flour (dry roasted)
- 1 tbsp lemon juice
- salt to taste
- 3 tsp oil
for green chutney:
- ½ cup coriander leaves
- ¼ cup mint leaves / pudina leaves
- 2 green chilli
vegetables:
- ½ onions (petals)
- ½ capsicum (red & green, cubed)
- 5 cubes paneer / cottage cheese
Method
- firstly, take ½ cup thick curd / yogurt.
- further add in all spices along with green chutney and salt.
- mix till all the spices are combined well with curd.
- now add ½ onion petals, ½ cubed capsicum (red & green) and 5 cubes paneer.
- mix gently to coat vegetables well.
- furthermore, to marinate, cover and refrigerate for 30 minutes.
- after marination, insert the marinated paneer, capsicum and onions into wooden skewers.
- further, roast it on a hot tawa or grill in oven or tandoor.
- also spread a tsp of oil over the tikka.
- finally, sprinkle some chaat masala and serve hariyali paneer tikka immediately.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
