Baked Tandoori Paneer

Baked Tandoori Paneer

Shivangi Rao
By Shivangi Rao
Course Appetizers, Entrees, Vegetarian Dishes
Servings 4


  • 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)!
  • Enjoy!
Tried this recipe?Mention @raodyrecipes if you like it!

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