Tandoori Paneer (Indian Cheese) with Yoghurt Marinade

Name: Tandoori Paneer (Indian Cheese) with Yoghurt Marinade
Ingredients: 250 gm. <a href="/recipe/how-to-make-paneer-indian-cheese/">Paneer</a>, cut into cubes or fingers or large, thin squares . You can buy a block of ready made paneer and use that instead.; <b>Marinade:</b>; 4 tbsp. natural yoghurt or 2 tbsp. lemon juice; 2 tbsp. olive oil; 2-3 clove garlic, finely grated or crushed; 1 tsp. ground ginger paste or 1/2 tsp. ginger powder; 1 tsp. <a href="/recipe/garam-masala/">Garam Masala</a>; 1 tsp. red chilli powder, adjust to taste; 1 tbsp. tomato puree (sun-dried tomato puree is nice); 1 tbsp. <a href="/recipe/chaat-masala-spice-mix/">Chaat Masala Mix - A Hot Spice Mix for Spicy Street Foods</a>; 1 green capsicum, deseeded and cut into 1 inch squares (optional); 1 red capsicum, deseeded and cut into 1 inch squares (optional); Salt to taste

Tandoori Paneer with Yoghurt Marinade

Mamta Gupta

Indian Main Starter Vegetarian

Tandoori Paneer (Indian Cheese) with Yoghurt Marinade

This is a very easy starter to make and is quite delicious.

Serves 6

Recipe edited November 2023.

Ingredients

250 gm. Paneer, cut into cubes or fingers or large, thin squares . You can buy a block of ready made paneer and use that instead.
Marinade:
4 tbsp. natural yoghurt or 2 tbsp. lemon juice
2 tbsp. olive oil
2-3 clove garlic, finely grated or crushed
1 tsp. ground ginger paste or 1/2 tsp. ginger powder
1 tsp. Garam Masala
1 tsp. red chilli powder, adjust to taste
1 tbsp. tomato puree (sun-dried tomato puree is nice)
1 tbsp. Chaat Masala Mix - A Hot Spice Mix for Spicy Street Foods
1 green capsicum, deseeded and cut into 1 inch squares (optional)
1 red capsicum, deseeded and cut into 1 inch squares (optional)
Salt to taste

Instructions

Mix all ingredients for marinade well together. Adjust seasoning to taste.
Take out 2 tbsp. marinade in a separate bowl. Add capsicum and mix it up to coat capsicum pieces well.
Add paneer cubes to main portion of marinade, stir with a spoon to coat well and leave to marinate for a few hours or overnight in the fridge.
Either place paneer and capsicum on a lined tray or thread paneer and capsicum pieces alternately on bamboo sticks. Cook in a pre-heated oven, 200-220°C, for 10-15 minutes, until their surface looks a little brown and crisp. Serve hot.
If you do not have an oven, paneer cooks really well on a non-stick tava/griddle/frying pan as well. Cook capsicum in a separate pan.
Serve with a garnish of onion rings/coriander leaves/lemon slices.

Notes

Tip from Reader Neha Sharma for making Paneer sandwich: Slice paneer thinly into a bread slice size squares. Marinade or spice it up to taste and cook as above. Make a sandwich with the paneer alone or any salad/chutneys of choice.