Sheet-Pan Paneer Tikka
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 to 6 servings
- 1½pounds paneer (fresh or store-bought), cut into 1-inch cubes
- 3tablespoons mustard oil or neutral oil
- 3tablespoons full-fat Greek yogurt
- 1tablespoon ginger paste or finely grated ginger (from about a 2 inch piece)
- 1tablespoon garlic paste or finely grated garlic (from about 6 cloves)
- 1tablespoon coriander powder
- 1tablespoon garam masala
- 1teaspoon Kashmiri or other red chile powder
- ½ teaspoon turmeric powder
- Salt
- 2medium bell peppers, seeded and chopped into 1-inch pieces
- 1medium red onion, quartered and each quarter cut into halves
- 2tablespoons melted ghee or butter for basting
- ½ lemon, juiced (about 4 teaspoons)
- Roti and chutney, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
246 calories; 17 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 14 grams protein; 464 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
If using store-bought paneer, soak it in hot water for 10 minutes and drain. Arrange one oven rack in the center of the oven and a second one closest to the broiler heating element. Heat oven to 450 degrees. Line a large sheet pan with foil and brush it with 1 tablespoon oil. Set aside.
- Step 2
In a large bowl, mix the rest of the oil with yogurt, ginger paste, garlic paste, coriander powder, garam masala, red chile powder, turmeric powder and 1 teaspoon salt to make the marinade.
- Step 3
Add paneer, bell peppers and onion to the bowl with the marinade and mix until evenly coated. (If you have the time, marinate the paneer and vegetables for 20 minutes and up to 2 hours for even more flavor.)
- Step 4
On the prepared sheet pan, evenly spread out the marinated paneer and vegetables, and bake on the middle oven rack until the paneer edges start to turn golden, about 8 minutes.
- Step 5
Take the pan out of the oven and brush the paneer with melted ghee. Turn the oven to broil, place the paneer and vegetables on the top rack and broil on high until the paneer turns golden, 1 to 2 minutes. Take the paneer and vegetables out of the oven and sprinkle with lemon juice and additional salt, if desired. Serve with roti and chutney or by itself.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Emma
To make paneer, https://www.indianhealthyrecipes.com/how-to-make-paneer-cubes-at-home/ is a great recipe with stepwise photos. One helpful tip is to use vinegar to curdle the milk, not lemon or yogurt. The vinegar is the most consistently acidic, so easiest for beginners to get a nice firm texture.
AM
Delicious! We only had 1lb of paneer so I added some boiled and cubed potatoes to the marinade. So good! The broil at the end really made the dish!
VP
Just tried it with tofu. Was great. Don't think the broil is required... At least not for tofu or maybe for less time. It got dry.
jhtvermont
If you don't have garam masala (which I didn't thought I did) try adding a mix of cumin, paprika, cardamom. Worked great for me! Also, other veggies work well in this - I added broccoli and asparagus. Wonderful!
LL
Excellent way to make paneer! Next time, I will roast the vegetables for longer first and then add the paneer near the end as the standard cook time in the recipe is not long enough to roast the vegetables to my liking.
Meg in Michigan
Made with tofu and veggies on hand - bell pepper, zucchini, onions, and carrots in about equal parts. Marinade didn’t seem like it would be enough but it was. Roasted the veggies for about 30 min before adding tofu. Broil added a nice crisp char to a few veggies. Not sure broiling did much for the tofu, but butter never hurts. Lemon is essential, takes this from ok to “I want more!”
Mingle
My Indian husband said this was just like a recipe his mom used to make. Delicious! I left out the butter/ghee while broiling to save calories and it was still wonderful.
HK
I made this with tofu and here is what I learned: Double the marinade as others suggested, bake for much longer than the paneer (20 minutes or so I think is what I did at 425 with super firm tofu), marinate the tofu and veggies in 3/4 of the marinade, and then when done, stir in the rest of the marinade (or however much you like). The last step solved the dryness issue for me. Tofu, I feel, needs some sauce stuck to it for extra flavor. But I'm curious what other tofu folks did.
ben
Love I’ve made this a few times now and have some thoughts: Overall, this calls for too much paneer. 12oz seems good especially if serving with naan or rice. Adding a tender seasonal vegetable is also nice. However, I’m writing in January and there’s not much I would add, so it was frozen peas thrown in at literally the last 60 seconds under the broiler today. The acid at the end is crucial. This dish benefits from some brightness. Lime works just as good as lemon.
Ellie
I bet tofu would be fine. I've substituted it for paneer in saag before and the flavor is so similar.
me
Subbed halloumi for paneer because I had it on hand and marinated for several hours. I really wanted more sauce so added a can of crushed tomatoes and used a 9x13 dish instead of a sheet pan. It was delicious.
Su
Halloumi wouldn't be great here; it's much more dense, so the dish will become unpleasantly heavy. Tofu really is the way to go.
Morgan
Used tofu. Marinated everything together for an hour, then cooked tofu in air fryer for 15 mins and roasted veggies in the oven for about 10 mins at 425. Served over rice with more yogurt and spicy pickles. Nice recipe! Only suggestion is to add garam masala slowly and taste as you go. Depending on the mix of spices (they vary a lot), a full tablespoon may be just right, or it may overpower all the other flavors.
Tad
Great recipe. The roasting time as specified made the vegetables perfect for my taste — ever so slightly browned and softened, but still firm with a little bit of snap. I served it with naan, mango chutney, and a shaved carrot salad. My husband took a few bites and then brought his fingers to his lips for a dramatic chef’s kiss. Win.
Mary
The flavors of this dish were delicious! I subbed tofu for the paneer. However, my family and I found this to be a bit dry. I might try to sauté everything instead of roasting on a sheet pan, and add something to make it saucier, not sure what. Maybe broth, coconut milk, some combo of those? But it seemed really dry and although the flavors were great, we were missing some moistness
vindaloo
I made this following the recipe except used lime juice instead of lemon. It was fantastic…like a restaurant paneer tikka. Don’t skip soaking the paneer and be generous with the salt! It would be nice served with a saucy curry or raita. 5/5 would make again!
CB
Made the marinade 1.5 times and it was great!
Lena
It's fantastic. I've made it a few times and recently discovered you can marinate it overnight, if you wish.
Meredith Tennent
what is a bell pepper? Green? Red? yellow?
Joe L
This took longer than 25 minutes.
Nicki
This was delicious! Added cherry tomatoes and served with garlic-butter rice.
Emily
This was really disappointing. It was too dry. Just doesn’t have the luscious sauce that’s needed to carry all the flavors. First recipe on NYT cooking that’s really missed the mark.
kzkz
This was delicious! Based on reviews, we used only 12oz paneer. Also skimped on the red onion but kept the peppers and the marinade the same. Cut things on the small side of 1 inch. It was perfect. Soaked for ten, marinated for 25, cooked for 10 (a bit more than called for), broiled for 2. Served with rice & mango chutney. Really, exceeded expectations, we'll definitely make again. Oh, we didn't have chile powder, but next time would find some or add cayenne for more spice. Lemon is essential.
additions
I subbed tofu for the paneer and added cashews, raisins and fresh cilantro at the finish along with the lemon juice. It’s a keeper and even my 13 year old enjoyed it.
Rita Schmidt
This is one delicious recipe! I took the advice to bake the marinated vegetables separately (30 mins) before adding the marinated paneer and baking for 10 more minutes. I also used 1/2 the amt of chili powder, but all other spices as directed. This was my first adventure with paneer and I loved it. It’s far better tasting than halloumi, and not at all squeaky. I would love to try other recipes with paneer, maybe even something sweet.
km
I love this recipe. I’ve been making it with a mix of paneer and tempeh and it is delicious.
Leskap19
Tasty. Needs half as much cheese and double the sauce
Amy
The flavors are great and this dish is easy to prepare. However, I agree that this recipe is too dry, there is too much paneer, and cooking time is too short. I added at least two additional tablespoons of yogurt to marinade, but still it felt dry. I also added zuke, and felt that I needed a lot more veggies. Covered with foil for the initial 8 minutes, uncovered, cooked 15 minutes more. That left the veggies roasted yet moist. Paneer seemed dry. Will add later as suggested. Lemon is essential.
Lyn
I made paneer for this first time, just to try out this dish. I made it with vinegar yesterday, didn't have enough cheese, so I made it again today with lemon juice. Super easy, and the dish was really good, a keeper.
eric
I sub queso de freir or queso blanco in Indian recipes w/ great results!
Private notes are only visible to you.
Advertisement
