Tandoori Paneer Skewers with Goat’s Yoghurtby Dhanya SamuelCreated 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 (340 likes)

  • By Dhanya Samuel|
    Created on 21st Jan 2016
  • Prep Time4Hours
  • Cook Time20mins
  • Serves5People
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


  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.
    comment 2
    Sudha Rehani a month ago

    very nice

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    Preet Sodhi 3 months ago

    So nice

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    Sima Chatterjee 3 months ago


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    Rani Kodwani 3 months ago


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    Madhu Sharda 5 months ago


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    Kalpana Pandya 5 months ago


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    Ritu Gaur Sharma 5 months ago


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    Reena Solanki 6 months ago


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    Latha Venugopal 6 months ago

    Very nice

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    Bhupendra Bagga 6 months ago


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    Kiran Seth 6 months ago

    Thanks 4sharing please keep on sharing newwwww snaks

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    Skrithiga Skrithiga 6 months ago


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    Mamta Singh 6 months ago

    wow deliciously superb and it is not only about the taste it's about our tasting view .... T tasty H healthy A attractive N nutritious K ksuperb U useful.... THANK U

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    Dhanya Samuel 9 months ago

    Pranav, it turns dry as the paneer is not of the best quality. If you are using store bought paneer, then one of the best ways t soften it in to soak the paneer in a bowl of warm water for about 15 minutes and then cut into blocks for marination.

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    Bhanu Ganatra 9 months ago

    mouthwatering as paneer is my favourite :stuck_out_tongue:

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    Monika Mitruka 9 months ago


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    Pranav Shah a 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 Ammu a year ago

    really good.....:)

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    Manali Shah a year ago

    They look absolutely delicious! Can't wait to go home and try this :)

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