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We hope you got benefit from reading it, now lets go back to hariyali paneer tika recipe. To make hariyali paneer tika you need 24 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Hariyali Paneer tika:
- Take 1 cup of curd thik.
- Prepare 1/4 of tspn turmeric powder.
- Provide 1/2 tsp of coriander powder.
- You need 1/4 of tspn cumin powder.
- Take 1/2 of tspn Kasuri methi.
- Prepare 1/4 of tson garam masala.
- Provide 1 of tspn ginger garlic paste.
- Take 1/4 of tspn carom seeds.
- Take 2 of tspn dry roasted gram flour.
- Get 1 of tbsn lemon juice.
- Get to taste of salt.
- Prepare of oil 3 tbsn.
- Take of For Green Chutney :.
- Get 1/2 cup of coriander leaves.
- Get 1/4 cup of mint Leaves.
- Prepare 2 of green chilli mix all in jar and make chutney.
- Prepare of Vegetables :.
- You need 1 cup of red and green capsicum.
- You need 200 Gm of paneer.
- Provide 1 of onion petals.
- You need of lemon and onion rings as nedded.
- Take 1 of Tomato rose.
- Prepare of chopped cabbage half cup.
- Provide of Mint coriander chutney for serving.
Steps to make Hariyali Paneer tika:
- Take 1/2 cup thick curd Further add in all spices along with green chutney and lemon juice and oil...
- Mix till all the spices are combined well with curd.
- Now add onion petals, cubed capsicum red & green and cubes paneer.Mix gently to coat vegetables well..
- Furthermore, to marinate, cover and refrigerate for 30 -35 minutes.After marination, insert the marinated paneer, capsicum and onions into barbecue skewers *Heat 1 tbsn of oil on a non stick tawa and saute the hariyali tikkas on all sides till they are lightly browned.
- Take the sizzler or iron plate, heat over the high flame. Mix 1 tsp water and 1 tsp oil in a bowl. Rub a little bit of oil and put the cabbage leaves on the hot pan..
- Now put the hariyali paneer tika on the cabbage leaves. *Sprinkle the oil-water mixture from the side of the pan. Sizzling will start. Serve immediately. Garnish with fresh coriander leaves, tomato rose,lemon and onion rings and Serve with mint coriander chutney.
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