Smoky Paneer Tikka Recipe Without Tandoor and Oven | Paneer tikka is one of the most popular appetizer or starter served in Indian cooking. Haryali Paneer Tikka is a twist to normal paneer tikka. It is more flavorful, garlicy and delicious than normal paneer tikka.
Hariyali means green in Hindi. This paneer tikka is made with cubes of paneer marinated in spicy green chutney. If you want you can also add cubed firm tofu instead of paneer in this recipe. This dish is an amazing alternative to the non-vegetarian tikkas.
The preparation of this dish is done by marinating the chunks of paneer in a spicy, tangy chutney of mint, coriander and cashew nuts. Later this is cooked on Tava and stove or grill . To give it smoky flavor we used dhungar method. Where coal is heated, put in a small bowl, and then some ghee, butter or oil is added to hot coal that gives out nice smoke. This bowl is then kept with paneer tikka and covered to trap the smoke. This way tikka absorbs the smoke and gets that charred smoky flavor. Good thing is that if you are making them for guests, you can keep veggies marinated overnight and cook when guests arrive. I love garlicky flavor but if you don’t like garlic feel free to skip it.
You can also server these Hariyali paneer tikka with soft parathas. I have also posted other recipes of party snacks likes Cheese Bread Kachori, Aloo Malai Tikki and Pizza Cups. Do try them out as well.
Follow this recipe step by step to get the perfect, smoky party snack. So let’s not waste time and dive straight into the recipe.
Haryali Paneer Tikka
Ingredients
- 1 cup Mint Leaves washed & dried
- ½ cup Coriander Leaves washed & chopped
- 2 tbsp Chana Dal
- 2-3 Green Chilli
- 10 Garlic Cloves
- 1 inch Ginger
- 15 Cashew
- ¼ cup Curd
- Salt according to taste
- 500 grams Paneer
- ½ tsp Black Pepper
- ½ tsp Roasted Cumin Powder
- ½ tsp Red Chilli Powder
- ¼ tsp Turmeric Powder
- Salt according to taste
- 1 tbsp Mustard Oil
Instructions
- In a grinder add mint leaves, coriander leaves, chana dal, green chilli, garlic clove, ginger, cashew, curd, salt and make a thick paste of it for marinade.
- Cut paneer into big cubes and put into a bowl.
- Add black pepper, roasted cumin powder, red chilli powder, turmeric powder, salt and mix well.
- Pour the marinade and then add mustard oil.
- Mix well, coat every cube well and let it rest in the fridge for 15-20 minutes.
- After 20 minutes carefully insert cubes in the skewers.
- In a pan pour some oil.
- Place tikka on the pan and let them cook for a while.
- After a while flip them and let it cook on the other side as well.
- Once cooked remove from pan and the take a piece of coal and place on stove directly.
- After coal is lit place it in a bowl on the pan.
- Pour some oil for smoke, cover the pan and let tikka absorb the smoke.
- After 2 minutes remove the lid and serve it hot.
Video
Notes
- First heat the mustard oil and then cool it before putting it in.
- If using wooden skewers soak in water for 1 hour before using.
- Make sure the gas is off when you place the coal in the bowl.
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