Make Hara Bhara Paneer Tikka, the Cheesy Veggie Kebabs of Your Dreams
When she’s not working on new designs, the founder of the textile brand Variously, Anjali Purohit, loves to cook for her family—and especially loves making the Indian food she grew up with. One of her go-tos: Hara Bhara Paneer Tikka, a popular vegetarian appetizer that can be served as a big dish to share and—huge bonus!—also makes for great leftovers for any TCB days.
250 grams fresh paneer cheese (easily available at Indian markets)
1 cup of fresh mint, chopped
1 cup of fresh coriander leaves (cilantro), chopped
2 green bell peppers
2 red bell peppers
2 green chilies
3 to 4 tablespoons chickpea flour
1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon clove
1 teaspoon whole black pepper
1 teaspoon dry red chili
1 teaspoon dry fenugreek leaves, crushed to a fine powder
1 teaspoon turmeric powder
1 teaspoon red chili powder
Salt (to taste)
1 cup water, divided in half
2 tablespoons coconut oil
Wash the coriander and mint leaves and put to the side with green chilies, peppers, and onion. Cut the paneer into medium-size squares and mix with the dried fenugreek leaves.
Mix the clove, cumin, coriander, and red chili in a small bowl. In a large pan, heat 1 tablespoon of coconut oil and fry the spice powder until it begins to simmer.
Add 3 to 4 tablespoons of chickpea flour to the pan along with a sprinkle of salt and mix well to combine with the oil in the pan. You will see the color turning light brown and the oil getting separated. When this happens, turn the heat to low and add the coriander and mint leaves. Mix well.
Add half a cup of water to the pan and stir, and then turn off the heat. The mixture should begin to get thick as it cools down. While the marinade is cooling, chop the veggies (onion, green peppers, and red peppers) into medium-size squares.
Once the marinade base has cooled off, transfer it to a blender (or use an immersion blender) and add half more cup of water. Blend until you have a nice, thick paste. Mix this paste with all the chopped veggies and cut paneer in a large bowl. Let sit until well absorbed, about one hour. Prepare the kabobs by combining all the veggies and cheese onto the sticks, alternating between them.
Heat 1 tablespoon of coconut oil in a medium pan (one big enough for the kabobs) and grill for about 25 to 30 minutes or until the veggies are nicely browned. Then they’re ready to eat! Serve warm to your family and friends, and take the leftovers as a wrap for lunch the next day! They can be enjoyed with salsa, ketchup, or as is.