Tandoori Paneer Skewers with Goat’s Yoghurt | How to make Tandoori Paneer Skewers with Goat’s Yoghurt

23 reviews
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ByDhanya Samuel
Created on 21st Jan 2016
  • Tandoori Paneer Skewers with Goat’s Yoghurt, How to make Tandoori Paneer Skewers with Goat’s Yoghurt
Tandoori Paneer Skewers with Goat’s Yoghurtby Dhanya Samuel
  • Tandoori Paneer Skewers with Goat’s Yoghurt | How to make Tandoori Paneer Skewers with Goat’s Yoghurt (426 likes)

  • 23 reviews
    Rate It!
  • By Dhanya Samuel
    Created on 21st Jan 2016

About Tandoori Paneer Skewers with Goat’s Yoghurt

Tandoori Paneer Skewers are an excellent party starter. In fact, it is a hit every time I make it for guests.It’s flavourful, delicious, pairs equally well with beer, cocktails or wine and just the right party food.

  • Prep Time4Hours
  • Cook Time20mins
  • Serves5People
Tandoori Paneer Skewers with Goat’s Yoghurt

Ingredients to make Tandoori Paneer Skewers with Goat’s Yoghurt

  • 400 gms paneer (Indian cottage cheese); cut into equal sized cubes
  • 1 medium red onion; cubed
  • 2 ripe, yet firm tomatoes; remove pulp and cut into cubes
  • 1 Green bell pepper; cubed
  • 3-4 tbsp Vegetable oil
  • 5-6 tbsp Tandoori marinade
  • Salt, to season
  • Lemon wedges, to garnish
  • Bamboo skewers
  • To prepare tandoori marinade:
  • 4-5 tbsp Goat’s yoghurt
  • ½ tsp ginger paste
  • ½ tsp garlic paste
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • ½ tsp Kashmiri red chilli powder
  • ½ tsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp chaat masala
  • A pinch of black salt
  • 2 sprigs fresh coriander leaves; finely chopped

How to make Tandoori Paneer Skewers with Goat’s Yoghurt

  1. To make the tandoori marinade, mix the goat’s yoghurt with all the aromatics, spices and coriander leaves in a non reactive bowl.
  2. Add the paneer and vegetable cubes into the marinade and mix well. Season with salt and refrigerate for at least 2 hours or as long as possible. Bring to room temperature before cooking.
  3. Soak the bamboo skewers in water for at least 15 minutes before using to prevent burning.
  4. Skewer the paneer cubes and vegetables alternately so that each skewer has paneer, tomato, onion and bell pepper.
  5. Oil a flat pan or grill well and heat to smoking point. Reduce heat and place the skewers. Increase heat to medium and grill till done on all sides. Paneer cooks really fast so a minute or two on each side would be enough.
  6. Garnish with lemon wedges and serve with a mint coriander dip.
My Tip: Kashmiri chilli powder is mainly for a deeper red colour. It is optional and the level of heat can be adjusted with regular red chilli powder.

Reviews for Tandoori Paneer Skewers with Goat’s Yoghurt (23)

Shardha Jaiswal6 days ago
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Pradip N Bela Shah23 days ago
Very nice
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Sudha Rehani5 months ago
very nice
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Preet Sodhi7 months ago
So nice
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Sima Chatterjee7 months ago
Lovely
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Rani Kodwani7 months ago
exelent
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Madhu Sharda9 months ago
thx
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Kalpana Pandya9 months ago
excellent!
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Ritu Gaur Sharma9 months ago
thanks
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Reena Solanki9 months ago
exhalent
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Latha Venugopal10 months ago
Very nice
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Bhupendra Bagga10 months ago
super
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Kiran Seth10 months ago
Thanks 4sharing please keep on sharing newwwww snaks
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Minakshi S10 months ago
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Skrithiga Skrithiga10 months ago
super
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Shilpaadlakha Shilpaadlakha10 months ago
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Yugandhara Mhatre10 months ago
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Mamta Singh10 months ago
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Bhanu Ganatraa year ago
mouthwatering as paneer is my favourite :stuck_out_tongue:
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Monika Mitrukaa year ago
nice
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Pranav Shaha year ago
Hi Dhanya, mine always turn out dry, whats the trick to keep them juicy like they do in restaurants?
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Krishna Ammua year ago
really good.....:)
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Manali Shah2 years ago
They look absolutely delicious! Can't wait to go home and try this :)
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