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Paneer Tandoori

Paneer Tandoori

IndianIndianEasyEasyAppetizerAppetizer
Paneer Tandoori Recipe Starter
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Paneer Tandoori
Recipe: Easy Restaurant-Style Starter At Home

40 mins
Cooking Time
Easy
Difficulty
16
Ingredients
Veg + Dairy
Diet
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
1 largeOnion (cut into square petals)
2 tbspVegetable Oil
Wooden or MetalSkewers

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Follow
Directions

Description - Step 1

Step 1: Prepare Marinade

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.

 

Step 1
Step 1: Prepare Marinade
5 Minutes
Step 2
Step 2: Coat Paneer & Veggies
5 Minutes
Step 3
Step 3: Prepare Skewers
10 Minutes
Step 4
Step 4: Grill Or Bake
15–20 minutes
Step 5
Step 5: Finish & Serve
5 Minutes

Plate it up!

Plating Instructions

plating-instructions-image

Serve the skewers directly on a hot sizzler plate lined with cabbage leaves; the heat keeps the paneer smoky.

 

... Read More

Pairing Instructions

pairing-instructions-image

Always pair with a green chutney that includes mint; the cooling effect balances the spice better than a coriander-only chutney.

 

... Read More

Garnishing Instructions

garnishing-instructions-image

Sprinkle roasted cumin powder lightly on top of onion rings instead of the paneer; it perfumes the plate without overpowering the main dish.

 

... Read More

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