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

By Dhanya Samuel  |  21st Jan 2016  |  
4.5 from 25 reviews Rate It!
  • Photo of Tandoori Paneer Skewers with Goat’s Yoghurt by Dhanya Samuel at BetterButter
Tandoori Paneer Skewers with Goat’s Yoghurtby Dhanya Samuel
  • Prep Time

    4

    Hours
  • Cook Time

    20

    mins
  • Serves

    5

    People

3246

25

About Tandoori Paneer Skewers with Goat’s Yoghurt Recipe

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.

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 (25)

Geetha Ganesha year ago

I will try this recipe.
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Anamikaagarwal Agarwal2 years ago

Very nice
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Shardha Jaiswal2 years ago

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Pradip N Bela Shah2 years ago

Very nice
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Sudha Rehani3 years ago

very nice
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Preet Sodhi3 years ago

So nice
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Sima Chatterjee3 years ago

Lovely
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Rani Kodwani3 years ago

exelent
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Madhu Sharda3 years ago

thx
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Kalpana Pandya3 years ago

excellent!
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Ritu Gaur Sharma3 years ago

thanks
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Reena Solanki3 years ago

exhalent
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Latha Venugopal3 years ago

Very nice
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Bhupendra Bagga3 years ago

super
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Kiran Seth3 years ago

Thanks 4sharing please keep on sharing newwwww snaks
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Minakshi S3 years ago

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Skrithiga Skrithiga3 years ago

super
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Shilpaadlakha Shilpaadlakha3 years ago

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Yugandhara Mhatre3 years ago

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Mamta Singh3 years ago

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Bhanu Ganatra3 years ago

mouthwatering as paneer is my favourite :stuck_out_tongue:
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Monika Mitruka3 years ago

nice
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Pranav Shah4 years 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 Ammu4 years ago

really good.....:)
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Manali Shah4 years ago

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