Hariyali Paneer Kebabs are a feast for both the eyes and the palate. These skewered cubes of paneer are soft and creamy on the inside. As they grill or sear, however, the edges develop a subtle char while the marinade seeps into every bit of the paneer. It’s bright, tangy, and just a little smoky.

Originating from the heart of North Indian cuisine, these kebabs capture the essence of Indian street food and festive appetizers alike. They’re fun to eat, and endlessly versatile. For example, try serving at a dinner party, enjoying as a snack with chutney, or pairing with naan and rice for a fuller meal. Making these Hariyali Paneer Kebabs is an unforgettable introduction to India’s bold, playful flavors.

What is Hariyali Paneer?

Hariyali Paneer is a North Indian green herb-based appetizer or snack. Hariyali is actually a word derived from the Hindi word “hari” meaning verdant and green. It’s made with cubes of paneer, a mild Indian cheese. The cubes are coated in a vibrant green (hariyali) marinade that comes from fresh herbs like cilantro and mint. Green chilies, garlic, ginger, as well as spices, add layers of flavor.

Hariyali Paneer Kebabs

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• Author: Veda Sankaran

Print Recipe

Description

These kebabs are great on their own or along with rice and naan.

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Ingredients

Scale 1x2x3x

• 500 grams paneer
• 1/2 cup greek yogurt
• 1 1/2 cup coriander leaves
• 1 cup mint
• 4 large cloves of garlic, minced
• 1 ½” ginger, minced
• 1–2 Thai green chilies
• 1/2 tsp garam masala
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp chaat masala
• 1 tsp amchur (dried mango powder)
• ½ tsp black salt
• 1 1/2 tsp kasuri methi (dried fenugreek leaves)
• 2 tbsp cornstarch
• 2 tbsp gram flour (chickpea flour)
• 1 red bell pepper, cut into 2” chunks
• 1 green bell pepper, cut into 2” chunks
• 1 red onion, cut into 2” chunks
• Melted ghee or butter (for brushing on at the end)

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Instructions

1. First, cut the paneer into 1 ½” cubes and place in a mixing bowl with the bell peppers and onion chunks
2. Next, blend the yogurt, coriander leaves, mint, garlic, and ginger, and green chilies into a paste. Then, add the garam masala, coriander powder, cumin powder, chaat masala, amchur, black salt, fenugreek leaves, cornstarch, and chickpea flour. Stir to combine all the marinade ingredients.
3. Pour the marinade over the paneer and vegetables, using your hands to evenly coat everything. Marinate in the refrigerator for at least 4 hours, preferably overnight.
4. When ready to cook, preheat the oven to 400 degrees. Oil metal skewers and begin threading the paneer and vegetables alternating between the two. Place skewers on a parchment lined baking sheet, balancing them on the baking sheet edges if possible, to let airflow under the skewers.
5. Place the paneer skewers in the preheated oven and cook for about 6-7 minutes, flipping them and cooking for an additional 6-7 minutes. Once cooked, remove from the oven and use a kitchen blowtorch to char. Lastly, brush with melted ghee or butter before serving.

Recipe and Food Styling by Veda Sankaran
Prop Styling by Anna Franklin
Photography by Dave Bryce

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