Hariyali Paneer Tikka / Green Cottage Chese Tikka / Paneer Tikka on Stove Top Method
Paneer (cottage cheese) – 200 gms cut into cubes
Fresh coriander leaves – 1 cup
Fresh mint leaves – 1/2 cup
Green chillies – 2
Garlic – 4 to 5 cloves
Ginger – 1 inch piece
Lemon juice – 1 teaspoon
Onions chopped – 1 medium
Salt to taste
Hung Curd – 1/3 to 1/2 cup
Gram flour (besan) – 2 tablespoons
Chaat masala – 1 teaspoons
Roasted cumin powder – 1 teaspoons
Garam masala powder – 1 teaspoons
Onion Petals – 1/2 cup
Green Capsicum – 1/2 cup, cut into squares
Red Bell Pepper – 1/2 cup, cut into squares
Yellow Bell Pepper – 1/2 cup, cut into squares
Butter – 1 tablespoon
1. Wash and clean coriander and mint leaves. Now in a blender take coriander, mint leaves, green chilli, garlic cloves, chopped onion, ginger, lemon juice and make a smooth paste. Add the curd into it and again blend it to a smooth mixture.
2. Heat a pan and dry roast gram flour (Besan). Take the paneer blocks in a bowl and marinate with the paste and chaat masala, roasted cumin powder, garam masala powder, roasted gram flour. Carefully mix them to avoid breaking the paneer cubes. Keep them for two hours. You can also add the bell pepper pieces in the same marination. I have not marinated them and simply sprinkled salt on them.
3. Now after two hours, take skewers and thread the paneer, bell peppers and onion petals in alternative manner.
4. Heat a non stick grilling pan or dosa tawa. Add butter in to pan and place the skewers on it and cook for 3 to 4 minutes each side. Rotate the skewers in between so that all the sides get exposure of proper heat.
5. Now remove the pan from gas and take each skewers and pass through the high flame on gas to get them little burnt effect. Your hariyali paneer tikka is ready to be served.