About this recipe

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Recipe highlight

Why you’ll love it

30-minute marinate, 12-minute roast, tandoor vibes ⚡

Ingredients

• 🧀 Paneer, cubed (2.5–3 cm / 1–1.2 in): 400 g (14 oz)
• 🌶 Red & green bell pepper, chunks: 250 g (9 oz)
• 🧅 Red onion, chunks: 150 g (5.3 oz)
• 🪵 Wooden skewers (soaked 15 min)
• Marinade
• 🥛 Thick yogurt (hung curd/Greek): 150 g (2/3 cup / 5.3 oz) dairy
• 🍋 Lemon juice: 15 ml (1 tbsp / 0.5 fl oz)
• 🫚 Ginger–garlic paste: 20 g (1 tbsp + 1 tsp / 0.7 oz)
• 🌶 Kashmiri chili powder (mild): 2 tsp (6 g / 0.21 oz)
• 🌿 Garam masala: 1 tsp (3 g / 0.1 oz)
• 🌕 Turmeric: 1/2 tsp (1.5 g / 0.05 oz)
• 🌿 Ground coriander: 1 tsp (3 g / 0.1 oz)
• 🌱 Cumin powder: 1/2 tsp (1.5 g / 0.05 oz)
• 🌾 Besan (gram flour), optional for cling: 1 tbsp (8 g / 0.28 oz) gluten
• 🧂 Fine salt: 3–4 g (1/2–3/4 tsp)
• 🛢 Neutral oil: 1 tbsp (15 ml / 0.5 fl oz)

Preparation

• 1 Marinate Whisk marinade smooth. Fold in paneer + veggies; coat well. Rest 30–60 min (fridge).
• 2 Skewer Thread paneer and veggies, leaving tiny gaps for heat flow.
• 3 Roast/Grill Preheat oven to 230°C / 450°F (or grill high). Place on a lined rack; roast 10–12 min, turning once.
• 4 Char Finish 1–2 min under the broiler for light char. Rest 2 min.
• 5 Serve hot with Mint–Coriander Chutney and lemon wedges.

Timing details

Nutrition

Estimated values per serving.

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