Spiced Tandoori Paneer

Paneer is perfect for grilling as it holds its shape instead of melting like other cheeses
Spiced Tandoori Paneer
ITP Images
Spiced Tandoori Paneer
September 09, 2019
Preparation Time 20 minutes
Cooking Time 40 minutes
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


150g natural yoghurt, plus extra to serve
3 tbsp tandoori paste
4 limes, juiced
spinneysFOOD Salt, to season
spinneysFOOD Whole Black Pepper, freshly ground, to season
2 x 225g blocks of paneer, cut into long strips

For the mango chutney

1 tbsp vegetable oil, for frying
8 spinneysFOOD Cardamom Pods, seeds removed
2 garlic cloves, finely chopped
1 red chilli
1 tsp spinneysFOOD Cumin Seeds
1 tsp spinneysFOOD Whole Coriander
1 tsp spinneysFOOD Chilli Powder
1 tsp nigella seeds
5cm piece of ginger
250ml white grape vinegar
200g granulated sugar
1kg mangoes (firm but ripe), chopped

To serve

Naan bread


  • 1

    Heat the grill to high.

  • 2

    Mix the yoghurt in a medium bowl with the tandoori paste, 1 tbsp of the lime juice and some seasoning.

  • 3

    Add the paneer and stir to coat.

  • 4

    Thread the paneer onto metal skewers and set aside.

  • 5

    To make the mango chutney, place the oil, cardamom seeds, garlic, chilli, cumin seeds, coriander, chilli powder, nigella seeds and ginger in a saucepan and sauté until fragrant – about 2-3 minutes.

  • 6

    Add the vinegar and sugar and reduce by a third.

  • 7

    Add the chopped mangoes and simmer until thick – about 30 minutes.

  • 8

    Grill the skewers for 10 minutes, turning halfway through, until the paneer is hot and slightly charred.

  • 9

    Serve the paneer with naan bread, yoghurt and the mango chutney.


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