Spiced Tandoori Paneer Uttapam Recipe

Name: Spiced Tandoori Paneer Uttapam
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Indian
Ingredients: 200 g Paneer; 1 Kg Idly/Dosa Batter; 200 g Dahi; - Tandoori Seasoning 50g; 500 g Onion; 100 g Coriander Leaves; 200 ml Mustard Oil; 50 Grms Garam Masala Handmade Spices 50 Grms; 500 g Capsicum Green; 50 g Cumin Powder; 250 ml Lemon Juice Concentrate; 100 g Red Chili Powder; 100 g Salt; 500 g Tomato - Hybrid; 20 g Turmeric Powder

Indian cuisine · 260 calories

About this recipe

Spiced Tandoori Paneer Uttapam is a fusion breakfast dish that combines the comforting texture of South Indian uttapam with the bold flavors of tandoori spices. Soft and fluffy rice and lentil pancakes are topped with marinated paneer cubes and colorful vegetables, creating a balanced and flavorful meal. Perfect for family mornings, this recipe offers a moderate spice level and balanced macros to suit a range of dietary needs, ensuring satisfaction in every bite.

Ingredients

200 g Paneer
1 Kg Idly/Dosa Batter
200 g Dahi
- Tandoori Seasoning 50g
500 g Onion
100 g Coriander Leaves
200 ml Mustard Oil
50 Grms Garam Masala Handmade Spices 50 Grms
500 g Capsicum Green
50 g Cumin Powder
250 ml Lemon Juice Concentrate
100 g Red Chili Powder
100 g Salt
500 g Tomato - Hybrid
20 g Turmeric Powder

Instructions

1. In a bowl, mix yogurt, tandoori masala, turmeric powder, red chili powder, cumin powder, garam masala, lemon juice, and a pinch of salt to make the marinade.
2. Add paneer cubes to the marinade, coat well, and let it rest for 15-20 minutes to absorb the flavors.
3. Heat 1/2 tbsp oil in a non-stick pan over medium heat, add marinated paneer, and sauté for 5-7 minutes until lightly browned. Remove and set aside.
4. In a separate bowl, mix dosa batter with a pinch of salt to taste and stir well to ensure smooth consistency.
5. Heat a non-stick pan and lightly grease it with oil. Pour a ladleful of dosa batter onto the pan and spread into a thick circular pancake.
6. While the uttapam is still wet on top, sprinkle chopped tomato, bell pepper, onion, and coriander leaves evenly over it.
7. Cover the pan with a lid and cook the uttapam on low-medium heat for 3-4 minutes until the top is set and the base is golden brown.
8. Add sautéed tandoori paneer cubes over the cooked vegetable-topped uttapam and press gently.
9. Flip the uttapam carefully and cook for another 1-2 minutes on the other side to heat the paneer.
10. Serve hot with a side of mint chutney or tamarind sauce for a complete breakfast meal.