Hariyali paneer tikka, also known as pahadi paneer tikka, is a flavorful Indian appetizer made with paneer marinated in a fresh green herb mixture. Unlike the classic tandoori tikka, this version gets its vibrant color and aroma from herbs such as cilantro, mint, and green chilies, along with spices.
This air fryer version delivers the same charred edges and smoky flavor—without a tandoor or excessive oil. It’s quick, mess-free, and perfect for home cooking.
You can try my other Paneer recipes, including curries and dry dishes. Also, try my Tandoori Paneer Tikka or Paneer Tikka Masala, which are not only easy to make but also pair perfectly with a roll or as a side. And don't forget to try my Paneer Kathi Rolls, bursting with flavor.
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What is Hariyali Paneer Tikka?
In Hindi, "Hariyali" translates to "Greenery" or "Green." True to its name, Hariyali Paneer Tikka is a famous North Indian starter where cubes of paneer are marinated in a vibrant green paste made from fresh cilantro (coriander), mint, and green chilies.
You might also see this dish listed as Pahadi Paneer Tikka (Mountain-style Paneer) on restaurant menus. While the traditional red Paneer Tikka uses a yogurt-spice marinade based on Kashmiri red chili, the Hariyali version is all about fresh herbs. It is aromatic, refreshing, and has a distinct minty kick that sets it apart from other tikkas.
Because this recipe relies so heavily on fresh greens rather than heavy cream, it is naturally lighter and a perfect fit here on Chop the Greens!
Why You Will Love This Recipe
- Weight Loss Friendly: Unlike restaurant versions that are often brushed with heavy butter, this Air Fryer recipe uses minimal oil, making it a low-calorie, guilt-free snack.
- High-Protein Vegetarian: Paneer is one of the best sources of plant-based protein. This dish keeps you full for hours, preventing mindless snacking.
- Keto & Low Carb: With no flour, sugar, or cornstarch, this Hariyali Paneer Tikka fits perfectly into Keto, Low Carb, and Gluten-Free diets.
- Fresh & Detoxifying: The marinade is packed with fresh cilantro and mint, which are known for aiding digestion and reducing bloating.
- Quick & Easy: It takes just 10 minutes in the Air Fryer—perfect for busy weeknights!
Ingredients for Green Marinade
The magic of this recipe is in the fresh green paste.
- Fresh Herbs: A mix of Cilantro (with stems for flavor!) and Mint leaves.
- Paneer: Use firm paneer (or extra-firm tofu for a vegan version). Cube them large so they don't dry out.
- Yogurt: Thick Greek yogurt or Hung Curd is essential. Watery yogurt will make the marinade drip off in the air fryer.
- Roasted Besan (Gram Flour): This is the secret ingredient! It absorbs excess moisture and acts as a binder, ensuring the masala sticks to the paneer cubes during air frying.
- Spices: Ginger, garlic, cumin powder, and chaat masala for that tangy kick.
*Exact measurements and cooking times are shared in the recipe card below.
Instructions
Refer to the recipe card below for the full recipe, and click here for step-by-step photo instructions.
- Make Green Chutney: Blend cilantro, mint leaves, green chili, ginger, and garlic. Blend it by adding either ice cubes or cold water until smooth.
2. Roast Besan: Roast besan/gram flour in a pan at low heat until fragrant.
3. Add Ingredients in a bowl: Add roasted besan, yogurt, spices, lemon juice, and green chutney in a bowl.
4. Mix: Whisk all the ingredients until smooth and well combined.
5. Cut Vegetables & Paneer: Cut onion, bell peppers, and paneer into equal-sized chunks.
6. Marinade: Coat the onions, bell peppers, and paneer with the marinade until well coated. Place in the air fryer basket and spray oil. Air fry at 380F for 8-10 minutes until charred.
Expert Tips
Making paneer tikka in the air fryer is faster than the oven, but a few small tricks make the difference between "dry and rubbery" vs. "soft and juicy."
- Don't Skip the Besan (Gram Flour): Since we aren't baking this for 20 minutes in the oven, the marinade needs a boost to stick to the slippery paneer cubes. The roasted besan acts as a glue, binding the green masala to the paneer so it doesn't drip off into the bottom of the air fryer basket.
- Prevent Rubbery Paneer: The #1 rule of cooking paneer is to not overcook it. In the air fryer, paneer can turn from soft to "chewy rubber" in just 2 minutes. Check it at the 8-minute mark. It should be soft with slightly charred edges.
- The "Soak" Trick: If you are using store-bought paneer (which is often hard), soak the entire block in warm water for 20 minutes before cutting and marinating. This rehydrates the paneer, ensuring a melt-in-the-mouth texture.
- Don't Overcrowd: Air fryers work by circulating hot air. If you pile the paneer cubes on top of each other, they will steam rather than grill. Cook in two batches if necessary to keep them in a single layer.
Serving Suggestions
While these green paneer cubes are delicious on their own as a snack, here is how I turn them into a complete meal:
- The Classic Appetizer: Serve hot with a side of Mint Chutney (Pudina Chutney), sliced onions, and lemon wedges. The acidity cuts through the richness of the paneer.
- Kathi Roll (Wrap): Stuff the cooked tikka into a whole-wheat roti or paratha, with crunchy onions and peppers, for a healthy lunchbox idea.
- Tikka Salad: For a low-carb dinner, toss the air-fried paneer over a bed of fresh lettuce, cucumbers, and cherry tomatoes. Use the leftover green marinade (mixed with a little yogurt) as the dressing!
Variations
- Make it Vegan (Hariyali Tofu): If you are avoiding dairy, swap the paneer for Extra Firm Tofu. Press the tofu for 15 minutes to remove excess water before marinating. You can use cashew yogurt or thick coconut yogurt instead of dairy curd.
- Add More Veggies: Don't stop at paneer! Mushrooms, baby corn, and broccoli florets taste amazing with this green marinade. Just air fry them along with the paneer.
- Make it Creamy: If you aren't strictly watching calories, add a tablespoon of cashew paste or heavy cream (malai) to the marinade. This gives it a rich, restaurant-style "Reshmi" texture.
Storage & Reheating Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: This is the tricky part! Do not microwave the tikka, as the paneer will become chewy and rubbery. Instead, pop them back in the Air Fryer at 350°F (175°C) for just 2-3 minutes until warmed through.
- Freezing: I do not recommend freezing cooked paneer, as its texture changes. However, you can freeze the raw marinated paneer. Thaw it in the fridge overnight before air frying.
FAQs
Yes! In fact, the Hariyali Paneer tastes even better if marinated longer. You can prepare the green paste and marinate the paneer cubes up to 24 hours in advance. Keep it refrigerated in an airtight container until you are ready to air fry.
This usually happens if your yogurt was too watery or if you skipped the Besan (Gram Flour). Make sure to use thick Greek Yogurt or hung curd. If your marinade feels runny, add another teaspoon of roasted besan to thicken it and help it cling to the paneer.
To keep that vibrant restaurant-style green color, add a squeeze of lemon juice while blending the cilantro and mint. You can also blanch the spinach/cilantro (dip in hot water for 10 seconds, then ice water) before blending to lock in the chlorophyll.
It has a medium kick from the green chilies. If you are making this for kids or prefer mild food, you can de-seed the green chilies or reduce the quantity to just one. The mint and yogurt naturally help cool down the heat.
Watch Video
Watch the full step-by-step video below to see how the marinade comes together and how the paneer cooks perfectly in the air fryer.
Air Fryer Recipes
- AIR FRYER BROCCOLI & CHICKPEAS
- GOCHUJANG CARROTS (AIR FRYER SWEET & SPICY ROASTED)
- AIR FRYER BUTTERNUT SQUASH FRIES (CRISPY, LOW-CALORIES, SO GOOD!)
- SMASHED POTATO SALAD
Hariyali Paneer Tikka (Air Fryer)
Ingredients
- 1 cup Fresh Coriander Cilantro - stems included!
- ½ cup Fresh Mint Leaves Pudina
- 2-3 Green Chilies adjust to taste
- 1 inch Ginger + 4 Garlic cloves
- Lemon Juice prevents browning
- ½ cup Hung Curd Thick Greek Yogurt
- 2 tablespoon Roasted Besan Gram Flour - The binder!
- 1 teaspoon Mustard Oil Raw - optional
- Salt
- ½ teaspoon Black Salt
- ½ teaspoon Chaat Masala
- 1 teaspoon Roasted Cumin Powder
- 1 teaspoon Garam Masala Powder
- 1 teaspoon Kasuri Methi.
- 400 g Paneer Cubes Firm
- 1 small Onion petals
- 1 Bell Pepper petals
Equipment
Method
- Blend cilantro, mint leaves, green chili, ginger, and garlic. Blend it by adding either ice cubes or cold water until smooth.1 cup Fresh Coriander Cilantro - stems included!, ½ cup Fresh Mint Leaves Pudina, 2-3 Green Chilies adjust to taste, 1 inch Ginger + 4 Garlic cloves, Lemon Juice prevents browning
- Roast besan/gram flour in a pan at low heat until fragrant.2 tablespoon Roasted Besan Gram Flour - The binder!
- Add roasted besan, yogurt, spices, lemon juice, and green chutney in a bowl. Whisk all the ingredients until smooth and well combined.½ cup Hung Curd Thick Greek Yogurt, 2 tablespoon Roasted Besan Gram Flour - The binder!, Salt, ½ teaspoon Black Salt, 1 teaspoon Roasted Cumin Powder, 1 teaspoon Garam Masala Powder, 1 teaspoon Kasuri Methi.
- Then, in another bowl, add onions, bell peppers, and paneer. Pour the marinade on it along with hot mustard oil (optional) or spray oil.400 g Paneer Cubes Firm, 1 small Onion petals, 1 Bell Pepper petals, 1 teaspoon Mustard Oil Raw - optional
- Coat the onion, bell peppers, and paneer evenly with the marinade. Let it rest for at least 30 minutes for a better flavor.
- Preheat air fryer to 180°C / 360°F. Arrange paneer and veggies in a single layer.
- Air fry for 12-15 minutes, flipping halfway, until lightly crisp and golden.(Note: keep check Paneer after 8 minutes, paneer cooks pretty quickly).
- Once grilled, sprinkle some lemon juice and chaat masala. Serve with onion rings, lemon wedges, and green chutney.½ teaspoon Chaat Masala, Lemon Juice prevents browning
Nutrition
Notes
- Don't Skip the Besan (Gram Flour): Since we aren't baking this for 20 minutes in the oven, the marinade needs a boost to stick to the slippery paneer cubes. The roasted besan acts as a glue, binding the green masala to the paneer so it doesn't drip off into the bottom of the air fryer basket.
- Prevent Rubbery Paneer: The #1 rule of cooking paneer is to not overcook it. In the air fryer, paneer can turn from soft to "chewy rubber" in just 2 minutes. Check it at the 8-minute mark. It should be soft with slightly charred edges.
- The "Soak" Trick: If you are using store-bought paneer (which is often hard), soak the entire block in warm water for 20 minutes before cutting and marinating. This rehydrates the paneer, ensuring a melt-in-the-mouth texture.
- Don't Overcrowd: Air fryers work by circulating hot air. If you pile the paneer cubes on top of each other, they will steam rather than grill. Cook in two batches if necessary to keep them in a single layer.
- Best enjoyed fresh.
- Leftovers can be stored in the refrigerator for up to 2 days.
- Reheat in an air fryer at 160°C for 4–5 minutes.
Vinoth says
Always want to try this and Glad that I did !