Delicious baked paneer cubes with aromatic flavors of mint, cilantro, yogurt and spices! This easy hariyali paneer tikka, also called pudina paneer tikka or pudina (mint) paneer tikka could be the favorite appetizer at your next party.
Dice the paneer into roughly 1.5 inch cubes. If you're using store-bought paneer, soak the cubes in hot water for about 15 minutes.
Dice the peppers and onions and separate the petals.
First Marinade
Add pepper, ¼ teaspoon of salt and lemon juice to the paneer cubes and mix. Let them marinate for 10 minutes while you prepare the second marinade.
Second Marinade
Roughly chop coriander leaves, ginger, garlic and chilies.
Roast the besan in a small pan on low flame for about 5 minutes until you get a nutty aroma.
Add them to the rest of the ingredients listed under "second marinade" along with the remaining ¼ teaspoon of salt.
Blend to a smooth paste. Add the onions and peppers to the premarinated paneer and mix with the blended marinade.
Let them marinate in the refrigerator for 30 minutes (minimum).
Assemble and Bake
Preheat the oven to 220°C / 430°F. Set the oven to “broil” mode.
Thread the paneer, alternating with the onions and peppers on to skewers.
Place the skewers on a baking tray lined with parchment paper. (Prop the skewers on the edges of the tray so that the paneer cubes don't touch the bottom of the tray.)Baste with melted butter/ ghee.
Place the tray in the oven. Broil for 9 to 10 minutes, until the edges of the paneer tikka are browned.
For more of a charred look: After removing the skewers from the oven, cook on direct flame for 2-3 minutes. Turn the skewers around until charred on all sides.
The first marinade helps the paneer absorb the second marinade better. (Similar to tandoori chicken tikka recipe.) So do not skip that step.
Marinating paneer for 2 to 3 hours will yield the best results.
Prepare the skewers before threading paneer: brush with oil if using metal ones. This helps you to remove paneer easily without getting stuck or breaking apart.
If using wooden skewers or satay sticks, soak them in water for about 20 minutes so they don’t burn.