Hariyali Paneer Tikka

Hariyali Paneer Tikka is a popular Punjabi dish, also called Hariyali Paneer Tikka Masala. It is the most popular dish in North India, especially in Punjab. Hariyali Paneer Tikka Masala is always a great hit dishes in almost every Punjabi family, because of the amazing taste of this dish. Hariyali Paneer Tikka is made of chickpea flour, onions, tomatoes, coriander, cumin, red chilli powder, garam masala, ginger-garlic paste, jaggery, coriander leaves, salt and oil and this is the most popular dish in North India.

Hariyali Paneer Tikka is a dish from the North-East Indian state of Manipur. The origin of Hariyali Paneer Tikka is attributed to the Hariyali Gotras, a clan of the people from the village of Serbhat, which is situated about 20 km from Imphal, the capital of Manipur. Hariyali Paneer Tikka, belongs to the “Nyonya” cuisine, which is a fusion of several north Indian cuisines (Mughlai, Bengali, Kashmiri, and other cuisines of the state).

Paneer is a soft cheese made of the milk curds of cow or buffalo. It’s what is known as a vegetable cheese. It is a rich source of calcium. It is usually eaten cut up in various dishes and is very popular in Indian cuisine. Traditionally, it is made with fresh curd usually made from milk but could also be made from yogurt. The curd is then drained and then heated. Then, the chunks of paneer are added to the curd and then cooked. It is usually eaten as a curry dish.

Hariyali paneer tikka is a delectable Indian appetizer often offered in Indian restaurants. This meal is simple to make at home. Hariyali is a word that meaning “green color.” The paneer is marinated or coated with hari chutney (green chutney), giving it a distinct flavor and taste from traditional paneer tikka. The mint and coriander leaves in the green chutney give this paneer tikka a fresh, herbaceous flavor. Hariyali paneer tikka may be simply prepared in the oven, on the grill, or in a regular pan. You can make hariyali paneer tikka at home if you follow the directions in this recipe.

Time to prepare: 25 minutes (excluding marination time)

Time to cook: 20 minutes

North Indian cuisine

Mild spiciness

2 to 3 people


    • 250 gms paneer

Hari chutney (Indian chutney)

    • 13 gms (1/2 cup) coriander leaves
    • 10 gms (1/2 cup) mint
    • 1 1/2 teaspoon ginger
    • 3 green chillies
    • a pinch of salt (to taste)
    • 1/2 or 2 tbsp lime or lemon

To prepare the marinade

    • 1/2 cup curd (hanging curd)
    • 1 1/2 teaspoon cumin powder, roasted
    • 1 tbsp. oil


    • 1 tiny red bell pepper
    • 1 tiny yellow bell pepper
    • 1 tiny green bell pepper
    • 1 onion 1 onion 1 onion 1 onion 1 onion 1 onion 1 onion 1 onion 1 onion 1

Ingredients not listed

  • melted butter/ghee – as needed


Curd that has been hanging

    • Place a tea strainer in a bowl and a muslin towel in the bowl. Keep the tea strainer in place on top of the bowl. Pour in the freshly made curd. Bring the muslin cloth’s four corners together and firmly knot one corner around the rest. Gently push the button. The whey will start to trickle. Place a small dish or lid on top of the knotted muslin if desired. Refrigerate the entire thing for 4 to 5 hours, or even overnight.
    • The hanging curd will be ready when you open the towel after it has rested in the fridge. The liquid from the yoghurt will be contained in the bowl.

preparing the paneer and vegetables

    • Cut the paneer into 1/2-inch thick squares.
    • All of the veggies should be cut into squares approximately the same size as the paneer.
    • To keep the wooden/bamboo skewers from burning, soak them in water for approximately 30 minutes.

Making chutney

    • Green leaves should be rinsed in water and set aside.
    • Combine the mint, coriander leaves, green chilies, ginger, lemon juice, and salt in a mixing bowl. To make a smooth paste, combine all of the ingredients in a blender. Set it aside for now. Garlic is not to be utilized; it was accidentally placed on the dish.

Preparing the skewers and marinating the meat

    • Toss in the hanging curd or yoghurt.
    • Combine the green chutney, yoghurt, roasted cumin powder, salt, and oil in a mixing bowl.
    • Add the paneer and veggies to the marinade and set aside in the fridge for 3 hours to overnight. 30 minutes before cooking, take it out of the fridge.
    • Using the skewers, alternately pierce each vegetable and paneer, or in the order of your choosing.

In the oven to cook

    • Preheat the oven to 200°C and brush or spray the baking sheet with a little oil/melted butter to prevent the paneer from sticking underneath.
    • Bake the skewers for 8 to 10 minutes on the oven pan. Brush the top with melted butter/ghee and turn. Cook for another 7 to 8 minutes, or until browned on the edges, with more ghee/butter. Remember not to overcook paneer since it will turn dry and hard.

Cooking on the grill in the oven

    • Place the skewers on the grill and cook for 4 minutes, or until the edges have browned. Turn the paneer skewers over and brush or baste them with butter/ghee. Cook for another 4 minutes with the ghee/butter.

Cooking in a pan or on a griddle

    • 2 tsp oil on the pan or griddle for preheating. Place each skewer on the griddle or pan once it is heated. Cook for approximately 2 minutes on each side over medium heat before flipping.
    • Drizzle some oil/butter/ghee in between and cook equally on both sides until your veggie kebabs are browned. It will take about 7 to 8 minutes.
    • When it is well cooked, remove it from the grill or tava.


  • When the paneer tikka is done, spread it with butter/ghee and cover it in aluminum foil. Set aside for 3 minutes. As a starter, open and serve Hariyali paneer tikka with a sprinkling of chaat masala.


  • My paneer skewers have been smeared with melted ghee. Vegetable oil, sunflower oil, or melted butter may all be used.
  • If desired, roast or sauté a few veggies such as onion and bell pepper (capsicum) in oil/butter, then add chaat masala and combine thoroughly. Place panner skewers on top and serve on a serving platter.
  • The marinade must be rich and not runny.
  • The marinade should adhere to the veggies and paneer nicely. There’s no need to keep brushing the veggies with the marinade while they’re cooking.
  • Brush the griddles or baking dish with oil/ghee/butter to prevent the paneer from sticking to the pan or griddle.
  • Thread the veggies or paneer in whatever order you want, but be sure to skew it extremely tightly.
  • Before baking, soak the wooden skewers in water for at least two hours. This will keep the skewers from scorching.


Hariyali Paneer Tikka is a dish that is prepared using a rich creamy sauce, raw flavourful paneer (Indian cheese) and mixed vegetables. Hariyali Paneer Tikka can also be prepared using spinach or peas. It is often served during the Indian festival of Holi or Diwali. Hariyali Paneer Tikka can be prepared using cottage cheese in place of paneer.. Read more about hariyali paneer tikka calories and let us know what you think.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.