Spicy Tandoori Paneer Idli Platter Recipe

Indian cuisine · 310 calories

Spicy Tandoori Paneer Idli Platter recipe

About this recipe

The Spicy Tandoori Paneer Idli Platter is a vibrant fusion breakfast that combines the softness of steamed idlis with the rich, smoky flavors of tandoori-marinated paneer. Paired with tangy mint chutney and a mild coconut chutney, this dish offers a perfect balance of spice and creaminess. High in protein and packed with bold Indian flavors, it is designed to fuel your morning while catering to the dietary needs of a vegetarian, muscle-building lifestyle. Perfect for family breakfasts, this recipe adds a modern twist to traditional Indian flavors.

Ingredients

  • 200 g Paneer
  • 1 Kg Idly/Dosa Batter
  • 200 g Dahi
  • - Tandoori Seasoning 50g
  • 200 ml Mustard Oil
  • - Mint Leaf
  • 100 g Coriander Leaves
  • medium Chilli Green Long
  • 500g Good Life Raw Peanuts 500 G
  • - Grated Coconut
  • 50 g Cumin Powder
  • 50g Everest Garam Masala
  • 250 ml Lemon Juice Concentrate
  • 100 g Red Chili Powder
  • 20 g Turmeric Powder

Instructions

  1. 1. In a mixing bowl, combine yogurt, tandoori masala, red chili powder, turmeric, garam masala, cumin powder, lemon juice, and 1 tbsp oil. Mix into a smooth marinade.
  2. 2. Add the paneer cubes to the marinade, ensuring they are evenly coated. Let them marinate for 20-30 minutes.
  3. 3. While the paneer marinates, prepare the mint chutney by blending mint leaves, coriander leaves, green chili, roasted peanuts, and a pinch of salt into a smooth paste. Add water as needed for consistency.
  4. 4. Next, make the coconut chutney by blending grated coconut, a small piece of green chili, and salt with enough water to form a smooth chutney. Set aside.
  5. 5. Heat a non-stick pan or grill pan with 1 tbsp oil over medium heat. Sear the marinated paneer cubes for 2-3 minutes on each side until golden and slightly charred. Remove and set aside.
  6. 6. Grease idli molds with a bit of oil and pour the idli batter into each mold. Steam the idlis for 10-12 minutes until they are soft and cooked through.
  7. 7. Assemble the platter by serving the steamed idlis alongside the tandoori paneer, mint chutney, and coconut chutney. Garnish with fresh coriander leaves and serve warm.