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

*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!


Paneer Tava Masala Medley

All my favorite things for this quick 20-minute weekday dinner – cottage cheese, sesame seeds, poppy seeds and curry leaves. One thing that might surprise you is using curry leaves in a paneer dish. But trust me, it goes really well with paneer and all the seeds. And, that’s why I call it a medley.  Here goes the super simple recipe:

Ingredients: Serves 1
1 cup cottage cheese chunks (I get it from an Indian store)
1/3 cup finely chopped white onion
1 cup chopped red vine tomatoes
1/4 tbsp red chili powder
1/8 tbsp turmeric powder
1/4 tbsp garam masala
1/2 cup milk
1 tsp white sesame seeds
1 tsp white poppy seeds
1 tsp chopped curry leaves
1-2 tsp olive oil
Water for consistency

*Heat the pan on a medium flame and put some olive oil.
*Add onions, and curry leaves. Cook until onions turn golden brown. Now add sesame seeds and poppy seeds and saute for a few minutes
*Now add to tomatoes and let it cook for completely. Stir occasionally. You’ll know that tomatoes are cooked when you see the mixture starts leaving oil on the sides.
* Now add cottage cheese, turmeric, chili powder and some salt. Stir till all the spices amalgamate with cottage cheese. Add some water if the mixture is too dry. Cook for 4-5 minutes and turn off the flame.
*Serve hot with flatbreads or like I serve it with dal and steamed rice 🙂 ❤

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

Thanks for stopping by lovelies!