Homemade Pan-Fried Hariyali Paneer Tikka is incredibly simple to prepare—just soften the paneer, marinate it, and shallow fry. It's both easy and packed with flavor!
HARIYALI PANEER TIKKA
Homemade Pan-Fried Hariyali Paneer Tikka features small cubes of paneer marinated in vibrant green Hariyali Paste, then shallow-fried in a frying pan or grill pan. This classic Indian recipe is an ideal choice for an appetizer.
My husband introduced me to the amazing world of paneer recipes. I had no idea you could make dishes like Paneer 65 or Hariyali Paneer Tikka!
HARIYALI
The name "Hariyali" comes from the bright green color of the dish. It combines perfectly with "Tikka," which means tasty, bite-sized chunks of protein—here, it’s made with paneer. We also have a Hariyali Chicken Tikka recipe on the blog.
SOFTENING THE PANEER!
Softening paneer is a crucial step that many people overlook. I recently attended a wedding where they served Paneer Tikka as an appetizer, but they hadn’t softened the paneer—it was so tough, it felt like biting into plastic!
To soften paneer, simply soak it in salted water for 15 minutes, and it will turn perfectly tender.
INGREDIENTS
- Hariyali Paste: A vibrant blend of mint, cilantro, green chili, and water.
- Yogurt: I used homemade yogurt, but store-bought works just as well.
- Ginger Garlic Paste: I opted for homemade, but any good-quality paste will do.
- Powdered Spices: Basic spices you likely already have in your pantry.
HOW TO MAKE HARIYALI PANEER TIKKA?
Soften the paneer in salted water, soak it for 15 minutes, drain the water out, and then set aside.
Let's make the Hariyali paste.
It should look like this.
Mix 80% of the paste with paneer. and keep aside 20% for later use. Marinate it for 30 minutes.
Place them on skewers.
Fry them on a grill pan or fry pan.
With the 20% remaining paste brush them on the pan-fried skewers.
Done!
Enjoy!
HOW TO STORE IT?
Remove the Tikka from the skewers and store it in an airtight container in the refrigerator. When you're ready to eat, reheat it in a fry pan over medium-low heat or in a toaster oven—both methods will make it taste just as fresh as when you first made it.
SERVE THIS RECIPE WITH...
Serve this Hariyali Paneer Tikka with a side of fresh Green Chutney for the perfect pairing.
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Let's Make Hariyali Paneer Tikka!!!
Homemade Pan-Fried Hariyali Paneer Tikka
Ingredients
Soften the Paneer
- 1 lbs paneer cut in cubes
- 1 tsp kosher salt
- 1 cup water
Hariyali Paste
- ½ bunch cilantro
- ½ bunch mint
- 1 green pepper
- 3 tbsp water
- 2 tbsp yogurt
- 1 tbsp ginger garlic paste
- 1 tsp red pepper flakes red chili flakes
- 1 tsp mace powder javitri powder
- ¼ tsp nutmeg powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- 1 tsp black pepper
- 1 tsp red chili powder
- 1½ tsp kosher salt
- 2 tbsp olive oil
Frying
- 4 tbsp olive oil
Instructions
Soften the Paneer
- First cut the paneer into cubes In a bowl, soak the paneer in water and salt for 20 minutes. Take out the paneer chunks, discard the salt water.
Make the Hariyali
- Blend until smooth.
Marinate the Paneer
- Pour 80% of the Hariyali paste on paneer and mix it. Save 20% for brushing the skewers later on.
- Then cover it with the lid and marinate it for 30 minutes to overnight in refrigerator.
- Take it out of the refrigerator.
- Place them on to wooden skewers.
Frying the paneer
- Add 4 tbsp of olive oil onto fry pan or grill pan.
- Let it heat up on medium heat.
- Place the skewers onto the hot oil and let it fry on all sides.
- Once it's done frying then take the skewers out on a plate and then brush them with the remaining 20% of the Hariyali paste on all sides.
- Serve it with fresh Green Chutney.
- Enjoy!
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