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Hariyali Paneer Tikka (Grilled Cottage Cheese in Spicy Herb-Yoghurt Marinade)

If I had to have only one type of cuisine for the rest of my life it would have to be Indian food. Maybe I’m partial to it because I’m an Indian, but I’m lying if I say that’s the only reason. I’m actually kinda cheating when I say ONE type of cuisine, cause it’s not one actually 🙂 Indian Cuisine is so diverse you can just spend the whole of your life sampling all the dishes and you would still have not covered half the country. Anyway, the recipe below is a North Indian favorite. You can serve it as a starter or a main course (like I have with some Ghee rice). You can substitute Ricotta for Cottage cheese, it would give you the same results. As for the Indian spices, if you don’t have them… then don’t make the dish! It won’t be the same … Honest.
Hariyali Paneer Tikka
Cooking Time: 15 mins
Serves 6 as starter and 4 as main course

What you need:

500 gms paneer (cubed)
1 big Capsicum (diced)
1 big Tomato (diced)
1 big Onion (diced)
1 cup hung Yoghurt
1 Tbsp ground Mint leaves
1 Tbsp ground Coriander leaves
4 Green chillies
1 tsp lemon juice
2 Tbsp Garlic paste
½ tsp Garam masala powder
½ tsp Turmeric powder
1 tsp Chaat Masala
1 Tbsp Butter/ Oil
Salt to taste
Wooden skewers for grilling

What to do:
Soak the wooden skewers in water to avoid burning. Cut the cheese (paneer) and vegetables into big cubes. Mix all the marinade ingredients with the paneer and vegetables and refrigerate for half hour. Heat the grill. Skewer the paneer, capsicum, onion and tomato. Brush with butter. Grill for 15-20 mins till golden brown on all sides. Make sure you reposition frequently and brush with butter.
Sprinkle with chaat masala and serve with hot ghee rice and some raita. Wah!
This entry was posted in: Review


Hi! I'm on a quest for lust-worthy food. I love eating out as much as I love whipping up some mean treats in my kitchen. I've got wanderlust tattooed on my wrist.

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