Pahadi Paneer Tikka

5 from 2 votes

This is Pahadi or Haryali Paneer Tikka, a perfect homemade appetizer that showcases the irresistible combination of succulent paneer cubes marinated in a tantalizing blend of yogurt and fragrant spices and grilled to perfection.

Prep: 20

Cook: 15

Rest time:1

Total: 1 35

Course: Appetizer

Cuisine: Egg-free, Vegetarian

Servings:

Calories: 273kcal

Author: Ruchi

Ingredients

GREEN PASTE

1 cup Cilantro leaves packed
½ cup Mint leaves packed
2 - Green Chilies
½ inch Ginger
6-7 - Garlic
- - A very little water

MARINATION

¼ cup Yogurt + 2 tablespoons extra hung curd
1 tablespoon Roasted Besan
½ teaspoon Ajwain/ Carrom seeds
½ teaspoon Kashmiri Red chili powder
¼ teaspoon Amchur Powder (Mango Powder)
¾ tablespoon Kasoori methi/ dried fenugreek leaves
½ teaspoon Garam Masala Powder
1¼ tablespoons mustard oil
1½ teaspoons Lemon Juice
1 lb. Paneer 1/2 kg, cut into cubes
½ cup Bell peppers diced
½ cup Onions diced
- - Green Paste
- - Salt to taste

GARNISHES

- - Chaat Masala to sprinkle on top
- - Black Salt to sprinkle on top
- - Butter for basting

Instructions

PREP-UP

If you re planning to use wooden skewers, make sure to dip the skewers in water for an hour before baking to avoid burning.
Cut the paneer into a cube, and the bell peppers into squares, keeping the size as big as the paneer; for onions, cut them in quarters and remove their petals.

MAKE GREEN PASTE

Combine all the ingredients listed under 'GREEN PASTE' in a mixer.
Grind it well to make a fine paste.

MAKE MARINADE

Transfer the curd to a cheesecloth to make hung curd at home and let the excess liquid drain. It will lose all its liquid and become thick when left for some time. You can whisk this yogurt until smooth and add spices to it. This makes the perfect curd marinade for the recipe.
Add yogurt to a large mixing bowl.
Add the prepared green paste.
Add spices and lemon juice to this mix.
Crush carrom seeds between your palms and add it to the bowl.
Add mustard oil.
Mustard oil is essential — Skipping mustard oil means losing its exquisite flavor. Besides adding to the taste, mustard oil also makes the paneer softer and more succulent.
Add roasted besan.
Whisk all the ingredients until well blended. Make sure there are no lumps in the mixture.
Add paneer cubes and veggies to this marinade. Gently toss the veggies to coat in the marinade.
Rub the marinate well so that it coats all the paneer cubes evenly.
Cover the bowl with a plate and refrigerate. Let the paneer tikka marinate for an hour. Let it rest and soak in all the flavorful spices.
Marinate safely — Always marinate the paneer in the refrigerator. Marinating paneer at room temperature can allow dangerous bacteria to grow and lead to food-borne illnesses.
Once the rest time is over, remove the paneer from the refrigerator and uncover it. Place a steel bowl on top of the paneer tikka. Heat 2 pieces of charcoal over direct heat until red hot. With the help of tongs, carefully drop the burning charcoal in that bowl.
Pour two teaspoons of ghee on top of the charcoal. The charcoal will start to emit smoke. Immediately cover the bowl with a glass lid and let the paneer tikka soak in all that smoky flavors for about 3-4 minutes.
Skewer pieces of marinated paneer on each skewer, alternating it with slices of bell pepper and onion.
Skew all the paneer tikka similarly; make sure not to make the wooden skewer heavy, as the paneer pieces may fall while cooking.
Place the paneer tikka in the airfryer basket and bake at 400 degrees F for 5-6 minutes. Then switch the side and bake the tikkas for another 3-4 minutes or until they look slightly charred, watching it the whole time.
Grill the remaining tikkas until slightly charred or when they start to get slightly brown around the edges.
Generously brush with butter. Sprinkle some chaat masala and black salt, and serve hot with vibrant chutneys that will surely leave you captivated with its savory flavors.

Video

Notes

Frequently Asked Questions

Can I prepare this recipe in advance?

Absolutely! Paneer pieces can be marinated and stored in the refrigerator for up to 2 days. Store the marinated paneer in an airtight container to prevent the fridge odor from penetrating and ruining the tikkas' flavor.

Also, please do not leave it exposed to the air, as the topmost layer may get oxidized and discolored.

You may have to take extra care while marinating the paneer as it is a dairy-based product. Dairy-based products release moisture upon marination, which ruins their flavor.

Veggies can be marinated for 3-4 hours before grilling, as marinating for a longer time will turn the veggies mushy and spoil their texture.

How can I best use the leftover Marinade?

The leftover marinade is an excellent addition to potatoes, mushrooms, and other veggies. Potatoes can be parboiled, marinated, and then grilled to form an amazingly delicious tikka recipe.

How can I store these Pahadi Paneer Tikkas?

These delicious Pahadi Paneer Tikkas can be cooked and stored in a refrigerator in an airtight container for 3-4 days. Sprinkle some water and reheat in a pan or microwave when required. Serve hot with a dip or chutney of your choice.

As this recipe freezes perfectly, you can make a large batch of these scrumptious tikkas and store them in a freezer-safe container for up to a month. When ready to serve, thaw them overnight in the fridge.

Next day, sprinkle them with some water and reheat them in a pan or a microwave. Serve hot with chutney or a dip.

Other ways to grill Pahadi Paneer Tikka

Oven Method

Follow the same steps till the marinade. Then, preheat the oven to 450 degrees Fahrenheit.

Now, line a baking tray with foil or parchment paper. Put the skewers on the tray and bake for 10 to 12 minutes or until the paneer is roasted.

Turn on the oven’s broil ON and cook the hariyali paneer tikka for two to three minutes to get the charred marks. To avoid burning, keep an eye on the paneer as it broils.

Air Fryer Method

Line the paneer in a single layer. Leave some space in between the skewers for even cooking. Set the temperature to 350°F and bake for 8-12 minutes or until crisp.

TIP – Refrain from over-crowding the air-fryer when baking the tikkas. Always bake them in batches.

Once baked, brush the tikkas with some oil for the succulent-looking tikkas. This will make the tikkas retain their moisture and not appear dry.

Stovetop Grill Pan Method

A grill pan (ideally iron) will work if you don’t have an oven.

Spray some oil on the pan. After that, place the tikka skewers. Cook until browned on all sides and burnt on the edges. Keep turning at regular intervals for even cooking.

Outdoor Grill Method

Spray the heated outside grill generously with oil. It will prevent the paneer from sticking to the grill.

Place the skewers on the grill and cook for 5-7 minutes until the paneer is roasted and has charred marks on the edges. Make sure to turn the paneer skewers halfway through.

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