Tandoori Paneer Tikka

I’ve made these paneer skewers before a couple months ago, but here is a newly modified recipe with purple cauliflower!  Since I do not have a grill, I roasted these in the oven to get a similar result.  They are just a delicious and remind me so much of summer and BBQs!  Garnish with cilantro and fresh lemon juice!

This recipe is pretty simple if you have all the ingredients on hand.  Just mix all the spices in the yogurt and let the veggies and paneer marinate overnight.  If you are looking for a vegan friendly recipe, use plant-based yogurt and substitute tofu for the paneer.

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5 from 1 vote

Tandoori Paneer

Course Appetizer

Cuisine Indian

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4 -6

Ingredients

• 1/2 cup plain Greek yogurt
• 5 garlic cloves minced
• 1 tsp chili powder
• 1 tsp cumin powder
• 2 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 1/2 tbsp tandoori powder
• pinch of salt
• 1/2 green bell pepper
• 1/2 red bell pepper
• 1/2 red onion
• 1/2 head of purple cauliflower
• 8 oz paneer

Instructions

• Mix the garlic, yogurt, spices, and salt in a bowl.
• Cut the bell pepper, onion, and paneer into large squares and the cauliflower in large chunks.
• Arrange the vegetables and paneer on skewers, and then brush the yogurt mix onto them.
• Let the skewers sit for at least 2-4 hours. (I left mine over night)
• Bake in the oven at 450 F for about 25-30 minutes, turning the skewers every 8 minutes.
• Broil the skewers for about 2-3 minutes to get that char on the surface.