Indian Hariyali Paneer Tikka Recipe

Paneer: A type of fresh cheese common in Indian cuisine, cut into cubes for this recipe.

Cilantro: Freshly chopped leaves that add a vibrant, herbaceous flavor to the marinade.

Mint leaves: Freshly chopped leaves that provide a refreshing, cool taste to the marinade.

Yogurt: Adds creaminess and helps tenderize the paneer while marinating.

Lemon juice: Adds a tangy flavor and helps balance the spices.

Ginger paste: Provides a warm, spicy note to the marinade.

Garlic paste: Adds a robust, savory flavor to the marinade.

Cumin powder: A warm, earthy spice that enhances the overall flavor profile.

Coriander powder: Adds a citrusy, slightly sweet flavor to the marinade.

Salt: Enhances all the other flavors in the marinade.

Oil: Used for brushing the paneer before grilling to prevent sticking and add a slight char.

When blending the cilantro and mint leaves for the marinade, ensure they are thoroughly washed and dried to avoid excess moisture, which can dilute the flavors. Additionally, use fresh ginger paste and garlic paste for a more vibrant and aromatic marinade. If you prefer a smokier flavor, consider adding a pinch of smoked paprika to the marinade. When grilling, make sure the paneer cubes are evenly spaced on the skewers to ensure even cooking and charring.

• paneer - Substitute with tofu: Tofu is a great plant-based alternative that mimics the texture of paneer and absorbs flavors well.

• chopped cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can replace cilantro in most dishes.

• chopped mint leaves - Substitute with basil leaves: Basil offers a sweet and aromatic flavor that can complement the dish similarly to mint.

• yogurt - Substitute with coconut milk: Coconut milk provides a creamy texture and a subtle sweetness, suitable for those who are lactose intolerant.

• lemon juice - Substitute with lime juice: Lime juice has a similar acidity and citrus flavor, making it a good alternative to lemon juice.

• ginger paste - Substitute with ground ginger: Ground ginger can be used in smaller quantities to provide a similar spicy and aromatic flavor.

• garlic paste - Substitute with minced garlic: Minced garlic can be used in place of garlic paste, offering the same pungent and savory flavor.

• cumin powder - Substitute with caraway seeds: Caraway seeds have a similar earthy and slightly sweet flavor, making them a good alternative to cumin powder.

• coriander powder - Substitute with ground fennel seeds: Ground fennel seeds provide a sweet and slightly licorice-like flavor, which can replace coriander powder.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with umami, enhancing the overall flavor of the dish.

• oil - Substitute with ghee: Ghee adds a rich, nutty flavor and is a traditional fat used in Indian cooking, making it a suitable substitute for oil.

• Allow the paneer tikka to cool completely before storing. This prevents condensation, which can make the paneer soggy.

• Transfer the cooled paneer tikka into an airtight container. If you have multiple layers, place a piece of parchment paper between each layer to prevent sticking.

• Store the container in the refrigerator if you plan to consume the paneer tikka within 2-3 days.

• For longer storage, place the airtight container in the freezer. The paneer tikka can be frozen for up to 1 month without losing much of its flavor and texture.

• When ready to reheat, if refrigerated, you can use a microwave or an oven. For the microwave, heat on medium power for 1-2 minutes. For the oven, preheat to 350°F (175°C) and bake for 10-12 minutes.

• If frozen, thaw the paneer tikka in the refrigerator overnight before reheating. This ensures even reheating and maintains the texture.

• To refresh the paneer tikka, you can brush it with a little oil before reheating. This helps to regain some of the original grilled texture and flavor.

• Serve the reheated paneer tikka with fresh mint chutney and lemon wedges to enhance the flavors.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover paneer tikka on a baking sheet lined with parchment paper. Cover the paneer with aluminum foil to retain moisture. Bake for about 10-12 minutes or until heated through. This method ensures that the paneer remains tender and doesn't dry out.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a teaspoon of oil to the pan. Place the leftover paneer tikka in the skillet and cover with a lid. Cook for about 5-7 minutes, turning occasionally, until the paneer is heated through. This method helps maintain the charred texture while reheating.

• Microwave Method: Place the leftover paneer tikka on a microwave-safe plate. Cover with a microwave-safe lid or another plate to prevent drying out. Microwave on medium power for 1-2 minutes, checking halfway through. This is the quickest method but may not retain the original texture as well as other methods.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the leftover paneer tikka in the air fryer basket in a single layer. Air fry for about 5-7 minutes, shaking the basket halfway through. This method helps to regain some of the crispiness while reheating.

• Steaming Method: Set up a steamer and bring the water to a boil. Place the leftover paneer tikka on a heatproof plate and steam for about 5-7 minutes. This method keeps the paneer moist and tender, perfect for those who prefer a softer texture.

• Blender: To combine cilantro, mint leaves, yogurt, lemon juice, ginger paste, garlic paste, cumin powder, coriander powder, and salt into a smooth paste.

• Mixing bowl: To mix the paneer cubes with the green paste for marination.

• Skewers: To thread the marinated paneer cubes for grilling.

• Grill: To cook the paneer cubes until they are slightly charred.

• Brush: To apply oil on the paneer cubes before grilling.

• Tongs: To turn the paneer cubes occasionally while grilling.

• Serving plate: To serve the grilled paneer with mint chutney and lemon wedges.

Prepare the marinade in advance: Blend the cilantro, mint leaves, yogurt, and spices a day before and store in the fridge.

Use pre-cut paneer: Buy paneer cubes to save time on cutting.

Marinate overnight: Let the paneer marinate overnight for deeper flavor and less prep time on cooking day.

Use a grill pan: If you don't have a grill, use a grill pan on the stove to save setup time.

Batch grilling: Grill multiple skewers at once to save cooking time.