3.6/5 rating (14 votes)

Tandoori Paneer

Spiced Indian Cheese

  • Heat Medium
  • Serves 4
  • Prep 10 mins
  • Marinade 30 mins
  • Cook 20 mins
Tandoori Paneer

Lovely chunky cubes of paneer marinated with a delicate blend of spices in a yoghurt marinade, which can be skewered or roasted in the oven.

Hari says

This isn't about giving the vegetarians amongst us an alternative to tandoori chicken, this is a dish in its own right. Lovely soft freshly made paneer soaks up the tandoori flavours beautifully and once roasted creates an amazing dish. I will sometimes choose to have this rather than the chicken and for me it's all about the texture. I love the soft, squeeziness just remember not to cook it for too long!

To buy the main ingredients for my Tandoori, check out my curry kit here.

  • Ingredients
  • Method
  • 400g paneer, cut into large cubes


  • 1 tbsp mustard oil
  • 1 large lemon
  • 4 cloves garlic, crushed
  • 5cm piece of ginger, grated
  • 1 green chilli, finely chopped
  • 200g Greek yoghurt
  • 1 tsp salt
  • 2 tsp garam masala
  • 1 tsp cumin seeds, crushed
  • 1 tbsp kashmiri red chilli powder
  • 1 tbsp dried fenugreek leaves


  • Handful of coriander chopped lemon wedges


  1. Blend the garlic, ginger, chilli in a pestle and mortar
  2. Place the paneer cubes in the dish and stir in the blended ingredients along with the mustard oil and lemon juice.
  3. In a separate dish mix the remaining ingredients together with the yoghurt to create a paste. Add this spiced yoghurt paste to the paneer. Cover and leave to marinade for at least 30 minutes (the longer the better).
  4. Heat the oven to 180oC.
  5. Transfer to an oven tray and cook for about 10-15 minutes. Alternatively, skewer onto bamboo sticks with peppers and onions and cook on the barbeque as kebabs!

Served with

Jazz it up with some peppers, onions and mushrooms to create some fun summery skewers. Lovely served with some green salad.

Nutritional information

Typical values* per Serving
Fat (g)5.0
of which saturates (g)1.9
Carbohydrates (g)2.3
of which sugars (g)1.5
Fibre (g)0.1
Protein (g)2.0
Salt (mg)0.93
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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“ Thank you for printing this recipe for my delicious Tandoori Paneer ”


Comments (4)

  • Tony Phillips

    Tony Phillips

    03 August 2020 at 07:36 |
    It looks very red, are you using coloring here? Be honest!


    • Hari Ghotra

      Hari Ghotra

      21 August 2020 at 19:37 |
      Kashmiri chilli powder but you can use colouring if you like


  • Ray Boden

    Ray Boden

    10 March 2016 at 20:49 |
    Hi Hari, tried this recipe using homemade paneer(your recipe). cooked on skewers with green bell pepper and onions, using the grill on fullest heat and following your recommendation not to cook to long only 3 mins per side it was fantastic, The Asian ladies at my daughters work thought it was amazing, Have you tried this as a Tandoori paneer Masala with Basmati rice and naan bread, Bostin!. Thanks again Hari. Trying the Lamb Madras next, will let you know how i get on. Ta raa a bit.


    • Hari Ghotra

      Hari Ghotra

      11 March 2016 at 07:22 |
      Hey Ray How am ya?? That's wonderful to hear thank you for letting me know and to get approval from the Asian ladies is a winner! Yes just adding a masala to this makes it into a completely different dish. You should try the crumbled paneer with vegetables http://www.harighotra.co.uk/paneer-with-mixed-vegetables-recipe Its a good one too. The lamb madras is a great dish, I'd love to hear how you get on. Thank so much for leaving a comment. Ta raa a bit chick.


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