Smoky Tandoori Paneer Skillet Recipe

About this recipe

Smoky Tandoori Paneer Skillet brings together the rich flavors of Indian spices with soft, creamy paneer, all infused with a smoky essence that adds depth to this vibrant dish. Ideal for lunch, this recipe features a balanced mix of vegetables, aromatic spices, and tangy yogurt-based marinade, perfectly suited for a united family meal. The medium spice level ensures a flavorful experience without overwhelming heat, while its balanced macros make it perfect for body maintenance. Cooked in a single skillet, this dish is both satisfying and straightforward for intermediate cooking enthusiasts.

Ingredients

• 200 g Paneer
• 200 g Dahi
• 30 g Smoked Paprika Powder
• - Red Chilli Powder
• 200 ml Mustard Oil
• 1 kg Bell Peppers
• 500 g Onion
• 500 g Tomato - Hybrid
• 100 g Coriander Leaves
• 500 g Capsicum Green
• - Coriander Powder
• 50g Everest Garam Masala
• 100 g Jeera Powder
• 250 ml Lemon Juice Concentrate
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. In a large mixing bowl, combine yogurt, smoked paprika, cumin, coriander, turmeric, chili powder, lemon juice, and salt. Mix well to create a marinade.
2. 2. Add paneer cubes to the marinade, ensuring they are evenly coated. Cover and let marinate for 20-30 minutes.
3. 3. Heat mustard oil in a skillet over medium heat. Add the marinated paneer and gently sauté for 4-5 minutes until lightly golden. Remove and set aside.
4. 4. In the same skillet, add onions and sauté until translucent, about 3 minutes. Then add diced bell peppers and cook for another 3-4 minutes.
5. 5. Add chopped tomatoes to the skillet and cook until they soften and release their juices, about 5 minutes.
6. 6. Return the paneer to the skillet and stir gently to combine with the vegetables. Sprinkle garam masala on top and cook for 2-3 minutes to meld flavors.
7. 7. Garnish with fresh cilantro and serve hot with roti or naan.