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Crafted with 15 single-origin, freshly-harvested spices, our house Tandoori Masala is the perfect balance of spicy, sour, sweet, earthy, and umami flavors. Use it to make these vegetarian-friendly kebabs, starring big, chunky pieces of paneer (we love Sach Foods!) and a mix of colorful vegetables. When pairing paneer with our tandoori masala, I like adding some lemon juice for extra tang to cut through the richness of the cheese. Serve with green chutney and pickled onions.
Cook's note: You can also use a yogurt marinade for the paneer, find the master recipe for 12 ounces of paneer here.