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Recipe: Tandoori Paneer

Nov 10, 2011
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Tandoori Paneer - recipe courtesy of Coconut Chilli


Serves 4

400g paneer – cubed
3 cloves garlic, peeled
½ onion – finely chopped
2 inches fresh ginger, peeled and coarsely chopped
1 lime, grate zest and juice
2 tablespoons tomato concentrate
100g plain yoghurt


2 – 4 whole dried red chillies (add as desired)
1 teaspoon whole cumin
1 teaspoon garam masala
½ teaspoon salt



First, dry fry the whole red chillies and cumin on a low heat for 2-3 minutes. Blitz in a coffee grinder.

Put garlic, ginger, chillies, cumin, garam masala, tomato concentrate, lime zest, salt and yoghurt into the blender and make a smooth paste.

Smother the paneer with the marinade and cover. Leave for 2 hours (or overnight) to marinade.

Preheat oven to 220 C/425 F/gas 7 place paneer on a greased baking tray and cover in marinade. Bake for 15 minutes then turn the paneer. Remove when starting to blacken on the edges. Serve hot with mint drizzle.

Recipe submitted by…

Coconut Chilli

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