Tandoori Pumpkin Paneer
A smoky, spiced dish featuring grilled or roasted pumpkin and paneer, marinated in a tandoori-spiced yogurt mix. Perfect for pairing with naan or rice.
Equipment
- Mixing Bowl
- Grill or Oven
- Tongs
- Baking Sheet
Ingredients
Main Ingredients
- 2 cups pumpkin sugar pumpkin, fairy tale, or red kuri; cut into thick slices
- 8 oz paneer cut into 1-inch cubes or thick slices
Tandoori Marinade
- 1 cup thick yogurt preferably Greek yogurt
- 1 tsp chili powder
- 1/2 tsp turmeric
- 1 tsp garam masala
- 1 tsp smoked paprika optional, for extra smokiness
- 1 tbsp lemon juice freshly squeezed
- 1 tbsp ginger grated
- 2 cloves garlic minced
- 1 tbsp oil for grilling or roasting
Garnish
- 2 tbsp fresh cilantro chopped
- 1 tsp chaat masala optional, for extra zing
Instructions
- In a mixing bowl, combine yogurt, chili powder, turmeric, garam masala, smoked paprika (if using), lemon juice, ginger, garlic, and salt. Mix well to form a smooth marinade.
- Add pumpkin slices and paneer cubes to the marinade. Coat evenly and let sit for at least 1 hour (preferably 4 hours).
- Preheat the grill to medium-high (350°F – 400°F). Lightly oil the grates.
- Place marinated pumpkin slices on the grill and cook for about 5-6 minutes per side until slightly charred and tender.
- Add paneer cubes to the grill and cook for 3-4 minutes per side, flipping carefully to maintain the spice crust.
- For oven cooking, preheat to 400°F. Arrange marinated pieces on a baking sheet and bake for 15-20 minutes, flipping halfway. Broil for 1-2 minutes for a final char.
- For stovetop cooking, heat a cast-iron grill pan or nonstick skillet. Cook pumpkin slices first until fork-tender. Then add paneer and cook until golden brown.
- Sprinkle with fresh cilantro and chaat masala before serving. Enjoy with naan, rice, or mint chutney.
Notes
For best results, use a firm pumpkin variety like sugar pumpkin. Avoid marinating overnight, as yogurt can break down the paneer texture.