Name: Hariali Paneer Tikka (Green Paneer Skewers)
Yield: 4 Servings
Ingredients: 16 cloves garlic, crushed; 10 green chiles, de-seeded (optional) and roughly chopped; 1 large bunch cilantro leaves; 5 large bunches mint leaves; 125ml (4 fl. oz) tamarind paste; Salt; 1 kg (2 lbs) homemade or store-bought paneer, cut into medium-sized pieces; 375ml (13fl oz or 1 cup) plain Greek yogurt, strained overnight in a muslin bag to remove water; 2 tablespoons heavy cream; 4 teaspoons garlic paste (see Cooks' Note); 1 tablespoon cilantro leaves; 2 tablespoons red chile paste; 1 teaspoon green chile paste; 90g (3 oz) Mint Chutney; 2 tablespoons gram (chickpea) flour; 3 tablespoons mustard oil; Black rock salt

Hariali Paneer Tikka being served on a platter.

Photo by Joseph De Leo, Food Styling by Lillian Chou

Cook's Note

To make garlic paste, put 200g (7 oz) of roughly chopped garlic in a blender. Add 3 tablespoons water and process to make a fine paste. Transfer to a container and chill in the refrigerator. This paste can be stored for up to 3 days in the refrigerator.

Recipe notes

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