Paneer Tandoori is a classic Indian starter that captures the essence of restaurant dining right at home. Cubes of paneer are coated in a spiced yoghurt marinade, then grilled or baked until slightly charred outside and soft inside. The mix of kasuri methi, garam masala, and smoky flavours makes it irresistible, perfect for parties or family dinners. Grab a pencil and note this down.
Ingredients
UNITSIngredients
250 gramsPaneer Cubes
1 cupThick Yoghurt
2 tbspGinger-Garlic Paste
1 tbspRed Chilli Powder
1 tbspCoriander Powder
1 tspTurmeric Powder
1 tspGaram Masala
1 tspCumin Powder
1 tspChaat Masala
1 tbspKasuri Methi (Dried Fenugreek Leaves)
To tasteSalt
2 tbspLemon Juice
1 mediumCapsicum (Green, Red, or Yellow) cut into square pieces
In a large bowl, whisk yoghurt with ginger-garlic paste, red chilli powder, coriander powder, turmeric, garam masala, cumin powder, chaat masala, kasuri methi, salt, lemon juice, and oil. The yoghurt acts as a tenderiser, while kasuri methi adds a faint earthy bitterness that balances the chilli.
Description - Step 2
Step 2: Coat Paneer & Veggies
Add paneer cubes, onion petals, and capsicum squares to the marinade. Mix gently with your hands so the paneer doesn’t break. Cover and refrigerate for at least 2 hours. Overnight marination deepens flavour and ensures both paneer and veggies soak up the masala.
Description - Step 3
Step 3: Prepare Skewers
If using wooden skewers, soak them in water for 30 minutes to prevent burning. Preheat your oven to 200°C (400°F) or a grill to medium-high heat. Thread paneer cubes, onion, and capsicum alternately on skewers, leaving a little space between pieces for even cooking.
Description - Step 4
Step 4: Grill Or Bake
Lightly oil the grill grates or baking tray. Place the skewers and cook, turning occasionally. Don’t rush—let one side char slightly before flipping. The onions and capsicum should blister slightly while the paneer gets golden edges, giving that restaurant-style smoky edge.
Description - Step 5
Step 5: Finish & Serve
Once cooked, remove skewers and sprinkle with fresh coriander leaves. Squeeze lemon juice just before serving. This last-minute acidity cuts through the richness and balances the smoky flavours of paneer and charred vegetables. Serve hot on a sizzler plate or platter.
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Indian
Easy
Appetizer
