Hariyali paneer tikka
Hariyali paneer tikka - A delicious and flavourful starter made by marinating the paneer in a freshly prepared green (hence the name hariyali) gravy. The recipe is very similar to Paneer tikka, the difference being the marinate.
Ingredients
Paneer - 250 gms cut into cubes
Capsicum - 2 medium cut into cubes
Onion - 2 medium cut into quarters and each layer seperated
Tomato - 2 medium cut into cubes and deseeded
Coriander leaves - 1/2 bunch
Pudina (mint) leaves - 1/2 bunch
Green chilli - 4 to 5
Cumin seeds - 1 tsp
Ajwain (carom seeds) - 2 tsp
Kasuri methi - 1 tbsp
Cashew nuts - 10 to 12
Gram flour (besan) - 2 tbsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1 tsp
Ginger garlic paste - 1 tsp
Curds - 1/2 cup
Oil - 3 tbdp
Salt for taste
Method
Prepare the vegetables by cutting them into cubes. Desired the tomatoes. Seperate the layers of onions.
Dry roast the kasuri methi for 2 min. Grind it into a coarse powder using the blender. Keep it aside.
Heat a tbsp of oil and add cumin seeds. When they splutter add the cashews. Roast it for a while. Now add besan flour and saute till the raw smell goes. Add green chilli, pudina and coriander leaves. It helps retain the colour (learnt from chef Harpal Singh). Remove from heat. Once cooled make a fine paste using blender.
Transfer this green paste into a big bowl. Add ginger garlic paste, turmeric powder, garam masala powder, Ajwain and salt for taste. Also add the coarse kasuri methi powder. Add the thick curds and mix well.
Put the cubed capsicum, paneer, onions and tomatoes. Mix well again. Allow it to rest for 2 to 3 hours.
Ingredients
Paneer - 250 gms cut into cubes
Capsicum - 2 medium cut into cubes
Onion - 2 medium cut into quarters and each layer seperated
Tomato - 2 medium cut into cubes and deseeded
Coriander leaves - 1/2 bunch
Pudina (mint) leaves - 1/2 bunch
Green chilli - 4 to 5
Cumin seeds - 1 tsp
Ajwain (carom seeds) - 2 tsp
Kasuri methi - 1 tbsp
Cashew nuts - 10 to 12
Gram flour (besan) - 2 tbsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1 tsp
Ginger garlic paste - 1 tsp
Curds - 1/2 cup
Oil - 3 tbdp
Salt for taste
Method
Prepare the vegetables by cutting them into cubes. Desired the tomatoes. Seperate the layers of onions.
Dry roast the kasuri methi for 2 min. Grind it into a coarse powder using the blender. Keep it aside.
Heat a tbsp of oil and add cumin seeds. When they splutter add the cashews. Roast it for a while. Now add besan flour and saute till the raw smell goes. Add green chilli, pudina and coriander leaves. It helps retain the colour (learnt from chef Harpal Singh). Remove from heat. Once cooled make a fine paste using blender.
Transfer this green paste into a big bowl. Add ginger garlic paste, turmeric powder, garam masala powder, Ajwain and salt for taste. Also add the coarse kasuri methi powder. Add the thick curds and mix well.
Put the cubed capsicum, paneer, onions and tomatoes. Mix well again. Allow it to rest for 2 to 3 hours.
1. After it is well marinated, if you are using oven griller, take a skewer and thread in the following mannee. Paneer, capsicum, onion, paneer, Tomato, onion. Heat oil in grill pan and grill the skewer.
2. If you don't have oven or griller, you can use the tawa for grilling this.
3. I grilled it using direct fire from gas like shown in pic (idea by hubby darling)
Paneer tikka is ready. You can sprinkle some chat masala on it. Serve hot with the remaining marinate or tomato sauce.
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