A lot of people are intimidated by Indian food. There are a lot of assumptions made about extremely spicy food or overly complicated recipes. (In fact, Indian food is incredibly diverse, owing to the fact that India is home to over one billion people with different food cultures and native ingredients. But, I digress.)
This tandoori paneer tikka is neither too spicy or too complicated, and that’s why I think it is a perfect first introduction to Indian food. My dad would always make this for guests, and it was always an absolute crowd favorite. Considering how easy it is to throw together, I wonder why it hasn’t become a party food staple. I’m betting that in 10 years, you’ll see tandoori paneer at New Years celebrations, Superbowl parties, and housewarmings. That’s right – you read it here first.
If you want to make tandoori paneer tikka like my dad, simply throw together a marinade of plain yogurt, grated ginger and garlic, a handful of spices, lemon juice, mustard, and salt. Then, toss in cubes of paneer, bell peppers, and onions, and let marinade for 1 to 24 hours. Then, when you’re ready, bake in an oven at 350 degrees F, and finish off with a couple minutes on broil. It’s really that simple, and a great prep-ahead dish for entertaining.
The only two ingredients that you won’t find at a regular grocery store are paneer and tandoori masala. Some grocery stores are starting to carry paneer, but you can also buy it at any Indian grocery store or make it yourself. Tandoori masala can also be bought at an Indian grocery store or online, or you can make a similar version at home (see notes), though it is not 100% the same.
This recipe also works great if you want to sub tofu, and can easily be adapted into a vegan recipe by using vegan yogurt. Alternatively, you can substitute chicken if you eat it.
Serve this dish warm as an appetizer, or with an Indian meal. For a fun fusion twist, make a wrap out of naan or pita, tandoori paneer, raita, and some veggies. Let us know how you like this recipe in the comments!
Tandoori Paneer Tikka
Ingredients
- 1 14-oz block paneer
- 1 tbsp ginger grated
- 2 tbsp garlic use crushed garlic, garlic paste, or very finely minced garlic
- 1 and ½ tbsp tandoori masala see notes for simplified spice recipe
- ⅛ tsp cayenne pepper
- ½ tsp turmeric
- 1 tbsp mustard We like dijon mustard. Mustard oil is traditional but not something we usually have on hand.
- 2 tbsp lemon or lime juice either is fine
- 1 and ½ tsp salt
- ½ cup plain unflavored yogurt
- 2 bell peppers cut into large chunks, optional
- ½ red onion cut into large chunks, optional
Instructions
- Prepare the marinade: put all ingredients (except the paneer, bell peppers, and onion) into a large mixing bowl and stir to combine. Taste your marinade for salt and add more if you prefer. You want it slightly saltier than you’d expect because the paneer doesn’t have any flavor.
- Cut your block of paneer into approximately 1-inch cubes. The size doesn’t matter too much as long as they are consistent, and similar in size to your chopped bell peppers and onions. Add the paneer, bell peppers, and onions into the marinade and toss thoroughly coat.
- Allow to marinate for at least one hour and up to 24 hours. The longer it marinates the more flavorful it will be.
- When ready to cook, preheat your oven to 350 degrees F. Line a baking sheet with parchment, then distribute the marinating paneer and veggies onto the sheet. Put everything onto the sheet, including any extra marinade.
- Bake the paneer for 25 minutes at 350 degrees. Finally, turn on the broiler, and broil the paneer for an additional 3-5 minutes or until the tops are slightly charred.
- Serve as an appetizer, as part of an Indian meal, or in a wrap. Store in your fridge for up to 3 days.
