Tandoori Paneer & Veggies Recipe | Easy Masala Marinade

Tandoori Paneer and Veggies is a smoky vegetarian starter made with soft paneer, colourful vegetables and a thick curd-based marinade. Nairuti Tandoor Masala brings the warm tandoori character, while high-heat cooking creates lightly charred edges without needing a traditional tandoor.

Ingredients

• 300 g paneer, cut into cubes
• 1 medium capsicum, cut into squares
• 1 medium onion, cut into petals
• 100 to 150 g mushrooms or baby corn, optional
• ½ cup thick curd
• 2 tbsp Nairuti Tandoor Masala
• 1 tbsp lemon juice
• 1 tbsp oil
• Salt as needed
• Oil or melted butter for brushing, as needed
• Fresh coriander and lemon wedges for serving

Method

1. Prepare the paneer and vegetables. Cut everything into even-sized pieces.
2. Make the marinade. Mix thick curd, Nairuti Tandoor Masala, lemon juice, oil and salt until smooth.
3. Coat and rest. Gently coat the paneer and vegetables in the marinade and let them rest so the coating adheres well.
4. Arrange for cooking. Thread onto skewers or place in a single layer on a baking tray or air-fryer basket.
5. Cook on high heat. Grill, bake or air-fry until lightly charred at the edges and heated through. Turn once and brush lightly with oil or butter if needed.
6. Serve immediately. Finish with coriander and lemon wedges.

For the Best Tandoori Finish

Keep the marinade thick, avoid overcrowding, and cook only until the edges develop light charring. This helps the paneer stay tender inside.

Serving Ideas

Serve with mint chutney and lemon, add to a grilled vegetable platter, or use the cooked paneer and veggies in wraps and rolls.

Tips

• Use thick curd so the marinade clings properly.
• Cut even-sized pieces for uniform cooking.
• Do not overcook paneer, as it can become firm.
• Leave space between pieces so they roast instead of steam.

More Ways to Use Tandoor Masala

Try it with mushrooms, baby corn, mixed vegetables or in a tomato or creamy tandoori-style gravy.

Frequently Asked Questions

Can I make Tandoori Paneer without a tandoor?

Yes. An oven, air fryer, grill or hot grill pan works well. High heat helps create the lightly charred finish.

Why does the marinade slide off the paneer?

The marinade may be too thin. Use thick curd and avoid excess liquid.

How do I keep paneer soft?

Cook it only until lightly charred and heated through. A shorter high-heat cook works better than prolonged cooking.

Make It with Nairuti

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