Photograph of the finished Hariyali paneer tikka

India · Paneer nướng xiên xốt rau xanh Hariyali

Hariyali paneer tikka

45 min Hands-on time + 2 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Paneer cheese Paneer cheese 1.2 kg
  • Photograph of Herbs Herbs 320 g
  • Photograph of Mint leaves Mint leaves 160 g
  • Photograph of Spinach Spinach 320 g
  • Photograph of Unsweetened yogurt Unsweetened yogurt 480 g
  • Photograph of Green finger chillies Green finger chillies 16
  • Photograph of Besan chickpea flour Besan chickpea flour 100 g
  • Photograph of Ginger Ginger 100 g
  • Photograph of Bell pepper Bell pepper 4
  • Photograph of Lime Lime 4

Method

  1. 1 Blanch the spinach for 40 seconds, then immediately immerse it in ice water to help the sauce retain its green color.
  2. 2 Blend cabbage with herbs, mint, green chilies, and ginger to make a dark green purée.
  3. 3 Do not add water when blending and do not boil the purée; boiling will cause the sauce to turn brown and discolored.
  4. 4 Strain out excess yogurt and mix with roasted chickpea flour and green purée.
  5. 5 Marinate the paneer cubes and bell peppers in the refrigerator for 2 hours.
  6. 6 Skewer the skewers and grill at 230 degrees for 12 minutes, then squeeze lemon juice over them when serving.

With an appliance

  • Charcoal grill 40 min

    Grill the skewers 12 cm above the grill for 8 minutes, turning every 2 minutes; the green sauce should be slightly browned.

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