Appealing to vegetarians and non-vegetarians, this dish is a crowd-pleaser at gatherings and parties. Pahadi food (food from the hilly regions of India) is mainly cooked in the mountainous regions of Himachal Pradesh, Uttrakhand, and the surrounding Himalayan areas. The magic in the pahadi food is majorly brought by seasonal veggies, fresh herbs, and homemade spices that add tons of flavor and deliciousness. This recipe is also known as Hariyali Paneer Tikka, and hariyali refers to the color green as it is marinated in a green marinade made of herbs and spices. Since it is flavored and hued abundantly with fresh mint, it is also called Paneer Pudina Tikka. Add to your repertoire for the summer potluck and grilling and savor the rich flavors of perfectly grilled tikka, with charred edges and smoky aroma offering an irresistible appeal to the recipe. Besides that, here are more reasons to love this dish —
Quick and easy Offers a perfect blend of flavors and texture Customizable dish; add any veggies of your choice Each bite bursting with deliciousness Moderately spicy, and Scalable recipe!
Relish it as a starter dish or as a part of the main course, or use it as a filling for exotic paneer wraps and sandwiches; this haryali paneer tikka is a winner all the way! It is an excellent option for those looking to dig into a delicious dish without compromising their dietary preferences.
Mustard Oil — Adds ample flavor and a richer taste to the tikkas; therefore, it is the preferred choice for this Paneer tikka recipe. However, mustard oil should be smoked before it is prepared to eliminate the raw flavor and its distinctive pungency. Yogurt — Hung curd or Greek yogurt forms the best base for the marinade as it brings creamy richness to the recipe. Besan/ chickpea flour — When added to the marinade, it soaks up the excess moisture and helps the marinade (by thickening it) stick to the paneer cubes properly. Roasted besan is preferable as roasting eliminates the besan’s raw flavor and enhances the marinade’s overall taste. Green Marinade — The green sauce made with mint, cilantro, garlic, lemon juice, kasuri methi, and flavorful herbs and spices brings a spectrum of flavors to the marinade in which the paneer cubes and veggies are marinated.
Swapping besan — Roasted besan prepares this recipe for flavor and crispiness. However, you can swap it with cornflour to make crispier tikkas. Importance of marination — Marinating adds tons of flavors to the dish, besides enhancing the tenderness and juiciness of the food. It allows the ingredients to absorb the various flavors of the marinade. A minimum of 30 minutes or a maximum of 24 hours of marination lets the paneer soak the marinade flavors and become softer. Extended marination will bring better results. As paneer is bland in taste, marination uplifts the flavor and does wonders! Scale the recipe as required — This recipe can be easily doubled or tripled to suit your preferences. You can refer to the recipe card for the same. Avoid overcooking — Overcooked Paneer will become dry and turn chewy. Therefore, avoid overcooking the paneer to have perfectly soft, juicy, and perfectly delicious tikkas. Medium heat is perfect for cooking — Cooking the vegetables and paneer over high heat may leave them charred and tasting burnt. Therefore, always cook the tikkas over medium heat to allow an evenly cooking of the tikkas. Vegan version — This recipe can be turned vegan by replacing paneer with extra firm tofu or soya chunks and regular yogurt with plant-based yogurt. Skewering tofu may be tricky; cut it into big cubes and grill them as individual pieces. For the green-hued tikkas — Adding spinach to the marinade enhances the nutritional value of the tikkas and adds a vibrant green color that is visually more appealing. Blanched and pureed spinach is added to the marinade for a vivid shade of green. For a brighter green hue — You can add a few drops of green food color to your marinade for a more pronounced green hue, just like the restaurant-style tikkas. However, I have omitted the green in this recipe. You can serve them alongside —
Red onion rings (laccha onions) Mint-coriander chutney A few sliced tomatoes and cucumber make a perfect add-on if there is space on the platter. For more color and oomph, add thinly sliced beetroots to the recipe when serving.
Prepare lip-smacking biryani — Make yummy biryani out of the leftover paneer tikkas and enjoy the exquisite delicacy. Create an indulgent meal — Add the paneer tikkas to the onion-tomato-cream-based gravy and serve the recipe alongside naan for a perfectly indulgent meal. Other delicious options — You can also make a sandwich or open toast with the paneer tikka leftovers and enjoy the delightful treats.
Follow the step-by-step recipe below to make the best Pahadi Paneer Tikka
Should you make these Paneer Pudina Tikkas, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.
