Step 1

In a small blender jar take the rinsed coriander leaves and rinsed mint leaves.

Step 2

Add chopped ginger, garlic and green chillies.

Step 3

Then add fresh curd or yogurt.

Step 4

Grind to a fine and smooth paste without adding any water.

Step 5

Take the finely ground green paste in a bowl.

Step 6

Add the following ingredients one by one - carom seeds, turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala powder, dry mango powder and chaat masala powder.

Step 7

Next add rice flour followed by ¼ teaspoon black salt and ¼ teaspoon regular salt or add as required.

Step 8

Add the lemon juice and Mix everything very well.

Step 9

Add paneer cubes.

Step 10

Gently mix the paneer cubes with the green marinade.

Step 11

Cover with a lid and marinate for minimum 30 minutes at room temperature or a couple of hours in the fridge.

Step 12

Now thread the paneer cubes in a bamboo or metal skewer.Rinse or soak bamboo skewers (for 10 minutes) in water, so that they do not get burnt.

Step 13

Place the skewers on a metal rack (kept on top of a baking tray to collect the drippings) or straightaway on a baking tray that is lined with a foil or parchment paper.

Step 14

Keep the tray in an oven which is already preheated at 250° C/480° F for 10 minutes. Keep in center rack and grill at 250° C/480° F with only the top heating element on.

Step 15

Halfway through grilling, remove the pan from oven, roughly after 8 to 10 minutes.

Step 16

Brush some oil on the paneer cubes. You can skip oil if you prefer.

Step 17

Turn over the skewers and brush oil on the other side of the paneer cubes too.

Step 18

Keep the tray back in the oven and continue to grill for 8 to 10 minutes or till you see a few charred spots at the edges of the paneer cubes. Overall you need to grill the tikka for a total of 16 to 20 minutes.

Step 19

Serve grilled tikka with mint-curd chutney or coriander chutney.

Step 20

Sprinkle some chaat masala on the tikka before serving. Also accompany some onion slices and lemon wedges.

Step 21

Heat 2 to 3 tablespoons oil on a tawa or flat skillet.

Step 22

Coat the paneer cubes well with the marinade and place them on the skillet or tawa. Pan fry paneer cubes on medium heat.

Step 23

When one side is crisp and golden, turn each paneer cubes and fry the second side.

Step 24

Fry the second side also till crisp and golden. Flip a couple of times for even frying. Do add more oil if needed. This way fry the paneer cubes in batches of two or three.

Step 25

Remove the pan-fried paneer cubes in a plate. You can place them on kitchen paper towels to remove extra oil.

Step 26

Once the heat is enough to handle, then you can thread them on toothpicks. Or you can just serve them directly with small fork or toothpicks.

Step 27

Serve crispy pan-fried Paneer Hariyali Tikka made with mint chutney or coriander chutney. Sprinkle a few pinches of chaat masala on the tikka before serving. Opt to accompany some onion slices and lemon wedges if you like.