Baked Tandoori Paneer
By Shivangi Rao
- 2-3 cups paneer or 14 oz cut into one-inch cubes
- 1 tbsp ghee or oil of choice
- 1 medium red onion sliced
- 1 cup sliced bell peppers all colors work
- 3 garlic cloves grated
- 1- inch ginger grated
- 3/4-1 cup full-fat Greek yogurt
- 2 tbsp Pure Indian Foods tandoori seasoning
- 1 tsp chaat masala optional – find on amazon or in your local Indian grocery store
- 1/2 tsp garam masala
- 1/2 tsp Cayenne powder or red chili powder
- 1 tbsp coriander powder
- 1 tsp fenugreek leaves
- 1 tsp salt or more to taste
- 1 tbsp lemon juice
- Cilantro and lime wedges for garnish optional
- Mix yogurt, lemon juice, all spices, salt, fenugreek leaves in a bowl until combined. This will be your marinade for the paneer.
- Add paneer to the marinade and combine until fully coated. Cover and place in the fridge for at least two hours.
- When paneer is finished marinating, Pre-heat oven to 425 degrees F.
- Add ghee and sliced red onions to a cast-iron skillet and sauté for a few minutes. Then add chopped bell peppers and sauté for just a couple of minutes.
- Add paneer to the pan and mix well with onions and bell peppers.
- Place the skillet in the oven for 45 minutes. Remove from oven and flip paneer pieces over.
- Leave in oven for another 15 minutes and then broil on high for 5 minutes until paneer has browned.
- Remove the paneer from the pan into a serving bowl. Garnish with cilantro and lime wedges.
- Serve with cilantro mint chutney and my tamarind date chutney, and freshly chopped onions. Or serve in a wrap (search for my Bombay Frankie recipe)!
Tried this recipe?Mention @raodyrecipes if you like it!