Hariyali (Green) Paneer Tikka

I just love my food when its green, and among those ‘Hariyali Paneer Tikka’ is my absolute favorite. In Hindi, Hariyali means ‘greenery.’ And, that’s why my friends this luscious & succulent paneer tikka makes me drool every time I make it. Making paneer tikka in the oven at home is a serious and concentrated business, as I don’t have a tandoor at home. Each piece of paneer, bell pepper, and onion is flavored with just the right amount of marinade. I love the charred and smokiness on a tikka, so I broiled the skewers for a couple of minutes.  It’s really as easy as this:

Ingredients: Serves 4-6
7 oz full-fat greek yogurt
1/4 cup cilantro-mint paste
1/4 tsp fennel seeds powder
1/2 tsp chaat masala
1 tsp black pepper powder
1/2 tsp kasoori methi
3 cups paneer, cut in cubes
3 cups bell pepper cubes
2 cups onion cubes
Salt to taste

Method:
*For Marinade: In a bowl, add yogurt, cilantro-mint paste, spices, and salt to taste. Mix it really well. Let it sit for 10 minutes.
*Now add paneer, bell peppers and onion chunks and fold in the marinade gently. Cover the bowl with a film, and let it rest for about an hour. While this is marinating, preheat oven at 430F
*Once an hour passes, give the marinated paneer a gentle stir. On a long wooden skewer, line up the paneer, bell peppers, and onions.


*Keep a wire rack on top of the baking tray, and keep these skewers equidistant from each other. Turn the skewers after 7-8 minutes to ensure they are evenly golden brown and cooked.
*After approximately 15-17 minutes, broil the tikka for 2 – 3 minutes to get the charred brown-black smoky flavor and look.
*Serve the tikkas with a drizzle of lime juice, a sprinkle of chaat masala and homemade green chutney.

If you try this recipe, please do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky


Paneer Tikka – Dhaba style

Paneer Tikka – Dhaba style is the authentic dish served at the roadside restaurants in India. Cubes of soft and heavenly paneer (cottage cheese) pieces marinated in a mix of turmeric, red chili powder, garam masala, chaat masala & yogurt then cooked in an oven and then broiled (traditional recipe calls for charcoal.) The end result is an extremely soft, succulent, and juicy paneer tikka with cubes of charred green bell peppers & onion. Here goes the recipe:

Ingredients: Serves 4-6
7 oz full-fat greek yogurt
1/2 tsp ginger-garlic paste
1/4 tsp fennel seeds powder
1/4 tsp turmeric
1/2 tsp chaat masala
2 tsp kashmiri red chili powder
1/2 tsp kasoori methi
3 cups paneer, cut in cubes
3 cups bell pepper cubes
2 cups onion cubes
Salt to taste

Method:
*For Marinade: In a bowl, add yogurt, spices, and salt. Mix it really well. Let it sit for 10- minutes.
*Now add paneer, bell peppers and onion chunks and fold the marinade gently. Cover the bowl with a film, and let it rest for about an hour. While this is marinating, preheat oven at 430F
*Once an hour passes, give the marinated paneer a gentle stir. On a long wooden skewer, line up the paneer, bell peppers, and onions.


*Keep a wire rack on top of the baking tray, and keep these skewers equidistant from each other. Turn the skewers after 7-8 minutes to ensure they are evenly golden brown and cooked.
*After approximately 15-17 minutes, broil the tikka for 2 – 3 minutes to get charred brown-black spots.
*Serve the tikkas with a drizzle of lime juice and homemade green chutney.

If you try this recipe, please do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky