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.

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Ingredients

3 tablespoons (42g) plain, full-fat yogurt
2 tablespoons (30ml) neutral oil, like canola or rapeseed, divided
2 tablespoons (30ml) lemon juice
3 tablespoons Tandoori Masala
1¼ teaspoons Surya Salt
12 ounces (340g) paneer, cut into 1-inch cubes
1 red onion, cut into 1½-inch pieces
2 to 3 bell peppers, seeded, ribs removed, and cut into 1½-inch pieces
2 tablespoons (28g) unsalted butter, optional
1 tablespoon finely chopped cilantro, optional
1 teaspoon Chaat Masala, optional

Special equipment

Metal or wooden skewers (if using wooden, soak them for 20 minutes before using)

For serving

Green chutney
Pickled onions

Methods

In a medium bowl, combine 3 tablespoons canola oil, lemon juice, tandoori masala, and 1/2 teaspoon salt, and whisk until smooth. Add the paneer cubes and gently toss, making sure each pieces is completely coated in the oil-spice mixture. Cover and refrigerate for 6 hours, but preferably overnight.
When ready to skewer, toss the onions, red bell pepper, and green bell pepper with the remaining 3 tablespoons canola oil and 3/4 teaspoon salt.
Remove the marinated paneer from the refrigerator. Skewer one piece of paneer, pushing it to the end of the skewer, then skewer a couple onion petals, followed by a piece of green bell pepper and a piece of red bell pepper. Repeat this process so there are three pieces of paneer on each skewer. Repeat with the remaining paneer and vegetables, transferring the finished skewers to a plate or baking sheet.
While you are making the skewers, preheat a gas grill to medium high or prepare a charcoal grill. When the grill is hot, brush the grate with oil and grill the skewers on all four sides until the cheese is soft, the vegetables are tender-crisp, and everything is lightly charred, about 2 to 3 minutes per side.
Serve hot with green chutney and pickled onions.

Asha's Paneer Tikka

Recipe by: Asha Loupy

Serves 4

Cook's note: You can also use a yogurt marinade for the paneer, find the master recipe for 12 ounces of paneer here.

Ingredients

3 tablespoons (42g) plain, full-fat yogurt
2 tablespoons (30ml) neutral oil, like canola or rapeseed, divided
2 tablespoons (30ml) lemon juice
3 tablespoons Tandoori Masala
1¼ teaspoons Surya Salt
12 ounces (340g) paneer, cut into 1-inch cubes
1 red onion, cut into 1½-inch pieces
2 to 3 bell peppers, seeded, ribs removed, and cut into 1½-inch pieces
2 tablespoons (28g) unsalted butter, optional
1 tablespoon finely chopped cilantro, optional
1 teaspoon Chaat Masala, optional

Special equipment

Metal or wooden skewers (if using wooden, soak them for 20 minutes before using)

For serving

Green chutney
Pickled onions

Methods

In a medium bowl, combine 3 tablespoons canola oil, lemon juice, tandoori masala, and 1/2 teaspoon salt, and whisk until smooth. Add the paneer cubes and gently toss, making sure each pieces is completely coated in the oil-spice mixture. Cover and refrigerate for 6 hours, but preferably overnight.
When ready to skewer, toss the onions, red bell pepper, and green bell pepper with the remaining 3 tablespoons canola oil and 3/4 teaspoon salt.
Remove the marinated paneer from the refrigerator. Skewer one piece of paneer, pushing it to the end of the skewer, then skewer a couple onion petals, followed by a piece of green bell pepper and a piece of red bell pepper. Repeat this process so there are three pieces of paneer on each skewer. Repeat with the remaining paneer and vegetables, transferring the finished skewers to a plate or baking sheet.
While you are making the skewers, preheat a gas grill to medium high or prepare a charcoal grill. When the grill is hot, brush the grate with oil and grill the skewers on all four sides until the cheese is soft, the vegetables are tender-crisp, and everything is lightly charred, about 2 to 3 minutes per side.
Serve hot with green chutney and pickled onions.