Maunika Gowardhan’s Haraa Paneer Tikka


Haraa Paneer Tikka
Green marinades are used in most Indian preparations - in breads, meats, fish or even snacks. Here the coriander and mint marinade coats cubes of Indian cottage cheese to lend a lovely flavour. The paneer cooks in a matter of minutes and soaks in the flavour of the marinade really well.
Serves: 4
  • 450g paneer (Indian cottage cheese), cut into 10cm cubes
  • 1 green pepper (about 120g), cut into 10cm cubes
  • 1 red onion (about 90g), cut into 10cm cubes
  • melted butter for basting juice of ó lemon or chaat masala powder
  • For the gram
  • (chickpea) flour paste
  • 2 tbsp vegetable oil
  • 2 heaped tbsp gram (chickpea) flour
  • For the marinade
  • 40g fresh coriander leaves
  • 40g fresh mint leaves
  • 2 garlic cloves
  • ó tsp garam masala
  • 1 green bird’s eye chilli
  • 3 tbsp Greek yoghurt
  • salt to taste
  1. Preheat the oven to 200C/Gas 6. Put 3–4 wooden skewers in water and leave them to soak.
  2. Now make the gram flour paste. Place a frying pan over a low heat and add the oil. When hot, add the flour and stir continuously to make sure there are no lumps. Keeping the heat low, cook for 2 mins or until the flour gives off a nutty aroma. Set aside to cool.
  3. To make the marinade, put all the ingredients in a blender and blitz to a smooth paste, adding a couple of tablespoons of water if needed.
  4. Add the gram flour paste and stir well. Set aside in a bowl.
  5. Add the paneer to the marinade, along with the pepper cubes and red onion. Mix well and marinate for up to an hour.
  6. When ready to cook, thread the paneer and vegetables alternately onto the skewers. Place the skewers on a baking sheet in the preheated oven and cook for 8–10 mins. The paneer should be soft, coated with the marinade and charred around the edges.
  7. Sprinkle over the lemon juice or chaat masala and serve with sticky sweet chilli dipping sauce.



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