Tandoori Paneer

Name: Tandoori Paneer
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: punjabi
Ingredients: 400 g paneer (cut into 1.5-inch cubes); 1 pcs bell pepper (large, deseeded, cut into 1.5-inch squares); 1 pcs onion (large, cut into 1.5-inch squares); 1 cup yogurt (thick, hung for 30 minutes to remove excess water); 2 tbsp mustard oil; 2 tbsp ginger-garlic paste; 2 tbsp lemon juice; 1 tbsp kashmiri red chili powder; 1 tsp garam masala; 1 pinch turmeric powder; 1 tsp chaat masala; 1 tbsp dried fenugreek leaves (kasuri methi, crushed); 2 tbsp gram flour (besan); 1 pinch salt; 1 tbsp oil (for basting); 0 chutney (mint chutney, to serve); 1 pcs lemon (cut into wedges, for serving)

RATING

0.0/5

TASTE SCORE

8/10

Smoky, charred chunks of paneer marinated in spiced yogurt and grilled to perfection. This restaurant-style tandoori paneer brings bold, tangy flavors with a beautiful red hue—perfect as a starter or side.

PREP

20m

COOK

15m

SERVES

100 G

519 cal

SERVINGS

METHOD · 6 STEPS

prep · ~5 min
Dry roast the gram flour and make the marinade base.
1.In a small pan over low heat, dry roast 2 tbsp gram flour for 2-3 minutes until fragrant and slightly darker in color.
2.In a large mixing bowl, whisk the hung yogurt until smooth.
3.Add roasted gram flour, mustard oil, ginger-garlic paste, lemon juice, kashmiri red chili powder, garam masala, turmeric powder, chaat masala, crushed kasuri methi, and a pinch of salt.
4.Whisk everything into a smooth, thick marinade.
TIPRoasting the besan removes its raw flavor and adds a nutty depth to the marinade.
mix · ~3 min
Coat the paneer and vegetables with marinade.
1.Gently fold the paneer cubes, bell pepper squares, and onion squares into the marinade.
2.Toss carefully making sure every piece is well coated.
3.Cover the bowl and refrigerate for 1 hour or up to 4 hours for deeper flavor.
TIPHandle paneer gently during mixing—it's soft and can break apart.
rest · ~60 min
Rest the marinated paneer in the refrigerator.
Cover the bowl tightly and place in the refrigerator. Let the paneer and vegetables rest in the marinade for at least 1 hour. This allows the flavors to penetrate the paneer.
TIPFor best results, marinate for 4 hours. The longer it rests, the deeper the flavor.
prep · ~5 min
Soak bamboo skewers and thread the paneer.
1.If using bamboo skewers, soak them in water for 20 minutes to prevent burning.
2.Thread the marinated paneer and vegetables alternately onto the skewers.
3.Leave small gaps between pieces so heat can circulate evenly.
TIPDon't pack the pieces too tightly on the skewer. Air circulation is key for charring.
grill · ~15 min
Grill the tandoori paneer skewers until charred and smoky.
1.Preheat your grill, tandoor, or oven to 400°F (200°C).
2.Place the skewers on the grill rack or a lined baking tray.
3.Grill for 12-15 minutes, turning once halfway through.
4.Baste with oil after turning for extra moisture.
5.Cook until the edges are lightly charred and the marinade is cooked through.
TIPIf using an oven, set to broil for the last 2 minutes to get those authentic charred spots.
serve · ~1 min
Serve hot with mint chutney and lemon wedges.
Slide the grilled paneer and vegetables off the skewers onto a serving plate. Sprinkle a pinch of chaat masala on top, and serve immediately with fresh mint chutney, sliced onions, and lemon wedges on the side.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use full-fat, block-style paneer; it holds its shape better during grilling and stays creamy inside.
2
Hang the yogurt in a muslin cloth for at least 30 minutes to remove excess whey, ensuring a thick, clingy marinade.
3
Don’t skip dry-roasting the gram flour (besan) — it eliminates raw taste and thickens the marinade, helping it stick.
4
Marinate for a minimum of 1 hour, but 4 hours gives noticeably deeper penetration of spices into the paneer.
5
Soak bamboo skewers in water for 20 minutes to prevent them from catching fire on the grill.
6
Leave a small gap between each piece on the skewer so hot air can circulate and char the edges evenly.
7
For stove-top cooking, use a cast-iron griddle or grill pan; baste with oil and cook over high heat for a smoky sear.

RECIPE VARIATIONS

Adapt it for your goals.

air fryer

Air-fryer

Arrange marinated pieces in a single layer in the air-fryer basket. Cook at 375°F (190°C) for 12–14 minutes, shaking halfway, for a crisp, oil-free version that's still charred and smoky.

vegan

Vegan

Substitute paneer with extra-firm tofu (pressed and cubed) and use plant-based yogurt (coconut or soy). Skip the mustard oil if desired; use avocado oil instead. The texture and marinade work identically.

paneer tikka wrap

Paneer tikka wrap

After grilling, stuff the paneer and veggies into warm naan or paratha with sliced red onions, fresh cilantro, and a drizzle of mint chutney for an easy handheld meal.

smoky char grill

Smoky char-grill

If using a charcoal grill, drop a small piece of charcoal directly onto the coals, place a small steel bowl with 1 tbsp ghee on it, and cover the grill for 30 seconds to infuse an intense wood-fired aroma.

HEALTH BENEFITS

Why this is on our healthy list.

✓

High-Quality Protein

Paneer is a rich source of complete protein, providing all essential amino acids, which supports muscle repair and satiety.

✓

Calcium-Rich

Each serving of paneer delivers a good amount of calcium, essential for strong bones and teeth.

✓

Low-Carb & Keto-Friendly

This dish contains minimal carbohydrates (mainly from onions and bell peppers), making it suitable for low-carb and ketogenic diets.

✓

Rich in Antioxidants

Kashmiri red chili powder, turmeric, and kasuri methi add anti-inflammatory and antioxidant compounds to the dish.

QUESTIONS?

Frequently asked questions

Absolutely. Use a preheated oven at 400°F (200°C) for 15 minutes, then switch to broil for the last 2 minutes for charred spots. A cast-iron skillet on high heat also works well.

PAIRS WELL WITH