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5 from 4 votes

Hariyali paneer tikka recipe

Hariyali paneer tikka recipe, tasty jazzed up paneer tikka with green chutney mixed to the marinade. With quick video, step by step pictures.
Prep Time10 mins
Cook Time20 mins
Course: Snack
Cuisine: Indian
Servings: 4


For Tikka

  • 250 gms Paneer
  • 1 Onion
  • 1 Tomato
  • ½ Capsicum
  • 2 tablespoon Besan
  • teaspoon Turmeric
  • 1 teaspoon Pepper crushed
  • 1 tablespoon Butter melted

For green chutney

  • 4 Garlic cloves
  • 4 Green chilli
  • 2 tablespoon Curd
  • ½ teaspoon Chaat masala
  • Kala namak as needed
  • 2 teaspoon Lemon juice
  • 1 cup Mint leaves
  • 1 cup Coriander leaves


  • If using wooden skewers, soak in water for
  • Wash paneer well, cut into desired shape if block paneer. Soak in hot water until use.
  • Cube onion, tomato - deseed, capsicum. Keep aside.
  • In a blender, add garlic, green chilli first, followed by curd, kala namak, chaat masala, lemon juice, mint and coriander leaves.
  • Grind to smooth chutney.
  • In a mixing bowl, take besan, turmeric, black pepper, melt butter, ground green chutney. Mix well smoothly.
  • Add paneer drained completely from water and the cubed onion, tomato, capsicum. Mix very carefully to coat everything.
  • Preheat oven at 250 deg C for 5 minutes. Pierce capsicum, paneer, onion and tomato in the skewers and repeat to fill the skewer.
  • Bake at 250 deg C for 10 mins, in grill mode. Turn the skewer in between once.
  • Keep an eye after 7 mins to avoid burning. Brush with butter once take out.



Paneer should be handled carefully while mixing as well as piercing as chances are there to break if you slice/ cut paneer thinly. So I suggest to cut into cubes for perfect evenly cooked.
If you don't have grill option or 250 deg C, just bake at normal mode in the highest available temperature.
You can also do it on Tawa, over fire. Show the skewers in direct flame for smoky flavour.