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Hariali Paneer Tikka (Green Paneer Skewers)
Paneer is marinated in a creamy herb and garlic yogurt marinade, then charred.
👥 4 Servings👤 Pushpesh Pant📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●oven
📝 Preparation Steps
1
For the mint chutney
2
Put the garlic, chiles, coriander and mint leaves in a blender and process until ground, then transfer to a bowl. Add the tamarind paste and mix together. Season with salt. The amount of chiles and salt can be increased or decreased to taste. This chutney should be consumed on the day it is made.
garlic, crushed16 cloves(4 fl. oz) tamarind paste125ml(13fl oz or 1 cup) plain Greek yogurt, strained overnight in a muslin bag to remove water375mlgarlic paste (see Cooks' Note)4 teaspoons(3 oz) Mint Chutney90gSaltBlack rock salt
3
For the hariali paneer tikka
4
To prepare the marinade, put the yogurt, cream, garlic paste, cilantro leaves, red and green chile pastes, chutney, roasted gram flour and oil in a large bowl. Season with salt and mix together.
garlic, crushed16 cloves(4 fl. oz) tamarind paste125ml(13fl oz or 1 cup) plain Greek yogurt, strained overnight in a muslin bag to remove water375mlgarlic paste (see Cooks' Note)4 teaspoons(3 oz) Mint Chutney90glarge bunch cilantro leaves1cilantro leaves1 tablespoongreen chile paste1 teaspoongram (chickpea) flour2 tablespoonsSaltBlack rock salt
5
Coat the paneer with the marinade and set aside for about ⏱️ 2 hours.
6
Prepare a charcoal grill, or alternatively preheat the oven to 180ºC/350ºF/Gas Mark 4. Take a metal skewer and thread the marinated paneer cubes through it, leaving a 2.5-cm/1-inch gap between each cube. Roast over a charcoal grill or in the preheated oven for ⏱️ 10-15 minutes.
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