Photograph of the finished Tandoori paneer

India · Paneer nướng xiên tandoori

Tandoori paneer

45 min Hands-on time + 3 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Paneer cheese Paneer cheese 2.6 lb
  • Photograph of Unsweetened yogurt Unsweetened yogurt 1.3 lb
  • Photograph of Kashmiri chili powder Kashmiri chili powder 2.1 oz
  • Photograph of Garam masala Garam masala 0.8 oz
  • Photograph of Ginger Ginger 3.5 oz
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Bell pepper Bell pepper 4
  • Photograph of Onion Onion 1.6
  • Photograph of Lime Lime 4
  • Photograph of Mustard oil Mustard oil ½ cup

Method

  1. 1 Strain the yogurt through a cloth and let it sit for 1 hour to remove all the whey.
  2. 2 The yogurt needs to be thick like cream to adhere to the paneer; if it's too runny, the sauce will slide off.
  3. 3 Mix thick yogurt with Kashmiri chili powder, garam masala, crushed ginger and garlic, and mustard oil.
  4. 4 Marinate the paneer cubes with bell peppers and onions for 3 hours in the refrigerator.
  5. 5 Alternate paneer skewers with vegetables and bake at 240 degrees for 12 minutes.
  6. 6 Place hot coals in a small bowl in the oven for the last 3 minutes to give the dish a tandoor smoky flavor.

With an appliance

  • Charcoal grill 40 min

    Grill over charcoal, keeping the grill 12 cm above the grate, for 8 minutes, rotating every 2 minutes; this is the closest method to a tandoor grill.

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