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Restaurants›Masala Malt Co. Indian Cuisine & Bar | Indian Restaurant›Tandoori Paneer Recipe

Tandoori Paneer Recipe

Name: Masala Malt Co. Indian Cuisine & Bar | Indian Restaurants Tandoori Paneer Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 400 g paneer (Indian farmer's cheese), cut into 1" cubes; 1 cups plain yogurt (thick, full-fat or Greek); 2 tbs ginger-garlic paste; 1 tbs lemon juice; 2 tbs vegetable oil; 2 tbs tandoori masala (store-bought or homemade); 1 tsp kashmiri red chili powder (for color and mild heat); 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp garam masala; 1 tsp turmeric; 1 tsp salt; 1 tsp black pepper, freshly ground; 1 large red bell pepper, seeded and cut into 1" pieces; 1 large yellow bell pepper, seeded and cut into 1" pieces; 1 large red onion, cut into 1" wedges; 1 large lemon, cut into wedges (for serving); 2 tbs fresh cilantro, chopped (for garnish); 8 pieces wooden or metal skewers (if wooden, soaked in water 30 min); 1 tbs butter or ghee (melted); 1 tsp chaat masala (optional, for sprinkling); 1 cups mint chutney or yogurt raita (for serving)

Inspired by Masala Malt Co. Indian Cuisine & Bar | Indian Restaurant

Time1h 15m

Serves4

Make Tandoori Paneer Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Paneer & Marinade

14 1/8 oz (400 g) paneer (Indian farmer's cheese), cut into 1" cubes

1 cups plain yogurt (thick, full-fat or Greek)

2 tbs ginger-garlic paste

1 tbs ReaLemon lemon juice

2 tbs Tuscany sunflower oil

2 tbs tandoori masala (store-bought or homemade)

1 tsp kashmiri red chili powder (for color and mild heat)

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Garam masala

1 tsp turmeric

1 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

Vegetables & Skewers

1 large red bell pepper, seeded and cut into 1" pieces

1 large yellow bell pepper, seeded and cut into 1" pieces

1 large red onion, cut into 1" wedges

1 large lemon, cut into wedges (for serving)

2 tbs fresh cilantro, chopped (for garnish)

8 pieces wooden or metal skewers (if wooden, soaked in water 30 min)

Finish & Serving

1 tbs butter or ghee (melted)

1 tsp chaat masala (optional, for sprinkling)

1 cups mint chutney or yogurt raita (for serving)

Method

Paneer & Marinade

Prepare paneer

Pat the paneer cubes dry with paper towels to remove excess moisture so the marinade adheres. If paneer is store-bought and very firm, you can briefly steam or warm it for 1–2 minutes to take off the chill; let cool slightly before marinating.

Make marinade

In a large bowl, whisk together the yogurt, ginger-garlic paste, lemon juice, vegetable oil, tandoori masala, kashmiri red chili powder, ground cumin, ground coriander, garam masala, turmeric, salt, and black pepper until smooth and homogenous. Taste a tiny bit (optional) and adjust salt or lemon if needed.

Marinate paneer

Gently fold the paneer cubes into the marinade, ensuring every piece is evenly coated. Cover the bowl and refrigerate for at least 1 hour, ideally 3–4 hours. For best color and flavor, marinate up to overnight (12 hours).

Vegetables & Skewers

Prepare vegetables and skewers

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Cut bell peppers and onion into pieces similar in size to the paneer cubes so they cook evenly.

Assemble skewers

Thread the marinated paneer, red bell pepper, yellow bell pepper, and red onion onto skewers in an alternating pattern, leaving a little space between pieces for heat circulation. Reserve any leftover marinade for basting.

Preheat grill or oven

Preheat a grill to medium-high (about 425–450°F / 220–230°C). If using an oven, preheat the broiler with a rack 6–8 inches from the heat source and line a baking tray with foil or use a wire rack on a tray.

Cook

Place skewers on the hot grill or on the prepared baking tray. Cook for 10–12 minutes, turning every 2–3 minutes to char evenly and baste once or twice with reserved marinade or melted butter/ghee. If broiling, watch closely and turn to get light char marks; total broil time should be 8–12 minutes depending on your oven. The paneer should be lightly charred at the edges and warmed through, not falling apart.

Finish & Serving

Finish

Brush the cooked skewers with the melted butter or ghee for shine and extra flavor. Sprinkle chaat masala lightly over the skewers if using.

Garnish and serve

Transfer skewers to a serving platter. Garnish with chopped cilantro and serve immediately with lemon wedges and mint chutney or yogurt raita on the side. Serves hot as a starter.