Paneer Hariyali Tikka Recipe
  • Paneer (cottage cheese) 250 grams
  • Fresh coriander leaves 1/2 bunch
  • Fresh mint leaves 1/4 bunch
  • Dried fenugreek leaves (kasoori methi) 1 teaspoon
  • Oil 2 tablespo
  • Cumin seeds 1 teaspoon
  • Green capsicum 1
  • Tomato 1
  •  mediumOnion 1
  •  mediumGreen chillies 3
  • Cashewnuts 10-12
  • Gram flour (besan) 1 1/2 teaspoon
  • Turmeric powder 1/4
  • Yogurt 1/4 cup
  • Salt to taste
  • Carom seeds (ajwain) 3/4 teaspoon
  • Ginger paste 1 teaspoon
  • Garlic paste 1 teaspoon
  • Mustard oil 2 tablespoons
  • Garam masala powder 1 teaspoon
  • Fresh cream 3 tablespoons
  • Chaat masala to sprinkle
Step 1
Dry roast fenugreek leaves in a non-stick pan for a minute. Transfer into a grinder jar and grind into a coarse powder. Set aside.
Step 2
Heat 2 tablespoons oil in a non-stick pan. Add cumin seeds and sauté for a minute.
Step 3
Deseed capsicum and tomato and cut both into cubes. Quarter onion and separate the layers.
Step 4
Roughly chop green chillies and add to the pan alongwith cashewnuts. Sauté for a minute.
Step 5
Add gram flour, mix well and sauté.
Step 6
Roughly chop coriander leaves and mint leaves and add to the pan. Mix well and add turmeric powder. Mix well and cook for a minute. Transfer this into a grinder jar. Add yogurt and grind into a fine paste.
Step 7
Transfer the green paste into a bowl. Add salt, carom seeds, ginger paste, garlic paste, mustard oil, ground fenugreek leaves and garam masala powder. Whisk well. Add cream and whisk again.
Step 8
Cut cottage cheese into cubes and add to the green paste mixture. Mix gently.
Step 9
Thread onto satay sticks in this manner: cottage cheese cube, onion, tomato, capsicum. Repeat the order once more and end with a cottage cheese cube.
Step 10
Heat oil in a non-stick grill pan. Place sticks on it and apply some left-over marinade on top of them. Grill till evenly done from all sides.
Step 11
Transfer on a serving plate, sprinkle chaat masala on top and serve hot.


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