Step 1: Prepare the Green Paste Base

Add 1 tsp coriander seeds and 1 tsp cumin seeds to a hot pan. Lightly roast them until fragrant. Add 4-5 green chillies, 4 garlic cloves, and 2 inches of chopped ginger to the pan. Drizzle some oil and fry for a minute. Add a handful of coriander leaves (with stem) and 10-12 mint leaves. Add a pinch of salt. Fry well until the leaves wilt slightly, about 2-3 minutes. Transfer the mixture into a mixer jar and let it cool down completely. Blend into a smooth green paste.

Step 2: Prepare the Marinade

In a large bowl, take 150 gms of thick yogurt. Add the ground green paste from step 1. Add 1 tsp turmeric, 1/2 tsp chili powder, salt to taste, 1 tsp dried fenugreek leaves, 1/4 tsp chaat masala, 1/2 tsp carom seeds (ajwain), and 2 tbsp gram flour (besan). Add some lemon juice and drizzle mustard oil. Combine all ingredients well until you get a rich green marinade.

Step 3: Marinate Paneer and Vegetables

In another bowl, add 200 gms of cottage cheese (paneer) cut into cubes, 1 capsicum cut into cubes, and 1 large onion cut into cubes. Pour the prepared green marinade over the paneer and vegetables. Mix well, ensuring all paneer and vegetable pieces are thoroughly coated with the marinade.

Step 4: Charcoal Smoke Infusion (Dungar)

Place a small metal rack with a burning charcoal piece in the center of the marinated mixture. Drizzle a little oil over the charcoal to create smoke. Immediately cover the bowl with a lid and let it infuse for 3-4 minutes to impart an authentic smoky flavor. Remove the charcoal and lid after 3-4 minutes.

Step 5: Skewer the Paneer Tikka

Using pre-soaked wooden skewers (to prevent burning), gently thread the marinated paneer cubes, capsicum, and onion pieces alternately onto the skewers. Repeat until all the paneer and vegetables are skewered.

Step 6: Grill the Paneer Tikka

Heat a griddle pan and drizzle some oil. Place the skewered paneer tikka onto the hot griddle pan. Grill from all sides for about 8-10 minutes, turning occasionally, until the paneer is lightly charred and the vegetables are cooked. Drizzle a little butter or oil while grilling for extra flavor and a nice golden char.

Step 7: Serve

Dish out the perfectly grilled Hariyali Paneer Tikka skewers onto a serving plate. Sprinkle some chaat masala and fresh coriander leaves for garnish. Serve hot with mint chutney, lemon wedges, tomato, or onion salad for the ultimate flavor experience.

• Pre-soak wooden skewers to prevent burning.

• Give the marinade a charcoal smoke (Dungar) for an authentic tandoori taste.

• Cook paneer tikka on a griddle pan until slightly charred and perfectly cooked, turning occasionally.