Tandoori Baked Paneer
Total Time: 15 minutes
Serving Size: 6 people
- I 14oz pack of Nanak Paneer (Indian Cheese) (Found at your Ethnic Indian Store) ** You can also find this Paneer cut up in cubes. Do not buy the cheese that is already fried. I personally like to buy the full 14oz slab so I can cut it up in small cubes if I want or cut it in different shape.
- 2 Tablespoons of Tandoori Masala ( Any brand is fine, but I prefer Raja Brand Tandoori Masala)
- 2 Tablespoons of Plain Yogurt
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of red chili powder
- 2 tablespoon of oil ( If you spray the pan with a little olive oil then just use 1 tablespoon of oil)
- 1 tablespoon of grated ginger
- 1 teaspoon of garlic
- 1 red or green bell pepper cut up in small pieces
- Cut the Paneer in small cubes sizes maybe 1″
- Place the Paneer in a glass baking dish or a baking oven tray. If you use a baking tray then layer the tray first with Foil and then place the Paneer. Make sure to spray olive oil on the tray before placing the Paneer.
- Mix all ingredients with the Paneer and bell peppers and gently marinate. The Paneer should be coated with all the spices. Be gentle when marinating because you don’t want to break the Paneer.
- Place in oven and broil for 10 minutes, and/or until slightly brown. After 5 minutes turn the Paneer gently and the bell peppers and broil for the remaining 5 minutes.
- You can prepare and leave the marinate in the baking tray overnight and then 10 minutes before serving place it in the oven.
- You can also add big chunks of onions in this dish.
- To decorate the dish you can place the Paneer in tooth picks with a mix of bell peppers.