Tandoori Paneer Sizzler


Instructions: For 2 (For 4)

Paneer: 1 block (2 blocks)

Tandoori Paste: 30g (60g)

Red Pepper: ½ (1)

Yellow Pepper: ½ (1)

Green Pepper: ½ (1)

Red Onion: ½ (1)

Natural Yoghurt: 150g (300g)

Green Chilli: 1 (2)

Fresh Coriander: 1 bunch (2 bunches)

Fresh Mint: 1 bunch (2 bunches)

Nutritional Information:

Energy (kcal) 605 | Fat 36g, of which saturates 22g | Carbohydrates 38g, of which sugars 9g | Protein 35 g| Salt 0.55g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

Paneer is an unaged cheese made from curdling milk with an acid, often citrus juice, before pressing it into solid form. Its unique texture means that it stands up to high temperatures without melting, allowing it to be cooked even in the hottest tandoor ovens. Despite the fame of the tandoor method worldwide, even in India tandoor ovens are rarely seen outside of restaurants and communal cooking grounds; for home use, smaller grills not unlike those in the West are more practical. It’s that kind of barbecue-esque Indian home cooking that has inspired this fiery roasted paneer and peppers, set off with a lip-smacking herby dip.

  • Preparation time:

    For 2 - 10 minsFor 4 - 15 mins
  • Cooking time:

    For 2 - 25 minsFor 4 - 30 mins