Hariyali Paneer Tikka

Hariyali Paneer Tikka
Preparation Time: 30 mins (excluding marination) | Servings: 10 skewers


  • 500g of paneer (cut into large size cubes)
  • Red and green peppers (cubed)
  • A large handful or fresh coriander (stems and leaves)
  • Half a handful of mint leaves
  • An inch of ginger
  • 2 green chillies
  • ¼ cup of fresh yoghurt
  • A squeeze of lemon juice
  • ¾ tsp of Chaat Masala
  • 3 generous tbsp pistachio butter Buy it here
  • Salt to taste
For serving:
  • 10 bamboo skewers (soak in water for 30 mins - to prevent burning)
  • Mint chutney


  1. Blend together coriander, mint, green chillies, ginger, lemon juice to a smooth paste without adding any water.
  2. Empty into a bowl, whisk in fresh natural yoghurt, season with salt and add in chaat masala.
  3. Add in 3-4 generous tbsp of pistachio butter and mix well into the marinade.
  4. Mix in the paneer cubes gently into the marinade and let it for rest for a minimum of one hour (60 minutes).


  1. Start skewering the paneer cubes alternating with red and green peppers.
  2. Pre-heat oven at 180 degrees celcius for 20 minutes.
  3. Place the skewers on an oiled tray (or line with aluminium foil) and grill in the oven for about 30-35 minutes until the edges of the paneer start to brown.
  4. Do not over bake them otherwise the paneer will turn hard and chewy.
  5. Serve hot with mint chutney.

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