Tandoori Paneer (Paneer Shaslik)

Course : Curry
Serves: 1
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1/2 kilogram paneer -- (cottage cheese), -- cut into 1 inch cubes
2 medium fresh green chiles -- cut into 1 inch pieces
1 medium Onion
2 medium tomatoes -- (to 3), halved and deseeded, cut into 1 inch pieces
2 tablespoons tandoori paste or tandoori powder -- (to 3)
2 teaspoons ginger-garlic paste
1 cup thick yogurt
1/2 teaspoon red chile powder
2 teaspoons coriander powder
2 teaspoons garam masala
2 teaspoons cumin powder
3/4 teaspoon crushed caraway seeds or oregano
1 tablespoon lemon juice -- (to 2 tbsp.)
1 1/2 tablespoons chopped coriander leaves -- (cilantro)
1 teaspoon salt
1 tablespoon oil
3 medium lemons -- (to 4), halved
1 package chaat masala -- for serving

Preparation / Directions:

Peel and halve the onion. Cut it into 1 - 1 1/2 inch pieces, separating each layer of the onion. The paneer cubes, capsicum, tomato and onion pieces should be more or less of the same size. Stir the remaining ingredients into the yogurt. Taste the marinade and adjust seasoning. Add the yogurt mixture to the paneer and vegetables, mix well and leave to marinate, covered in the fridge preferably for 12-24 hrs or at least for 8 hrs. On a bamboo skewer, thread in the following order or in any other order you want - one piece of paneer, capsicum, paneer, onion, paneer, tomato and so on. Grill for about 15 minutes or until cooked, brushing with marinade several times and lastly with oil. During grilling, rotate the skewers occasionally. Sprinkle chaat masala over the grilled paneer and vegetables. Authors note: This is one of the favorite grilled vegetarian dishes in India. The marinade is quite similar to that used in Tandoori Chicken Legs. Usually, you can buy the paneer (cottage cheese block) from an Asian sweet shop or make it at home too. Increase or decrease the quantity of paneer and other vegetables to suit your palette. Chaat masala sprinkled over the tandoori paneer before serving really enhances it's flavor

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