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Tandoori Paneer

by Hannah Pemberton from Buddha Bowls

This flavour-packed paneer recipe is a fresh and light twist on a classic tandoori dish. The rich paneer cheese is perfectly balanced with the bright flavours of the salad and the cooling cucumber labneh.

From the book

Hannah Pemberton


This Tandoori Paneer is brought to life by a zingy chopped salad with lemon, while a creamy cucumber labneh cuts through the spices. 

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4 tbsp full-fat natural yoghurt
2 tbsp tandoori paste
225g block of paneer, diced
Vegetable oil
200g cooked farro, cooled
1 tbsp fresh coriander, chopped
A handful fresh spinach
2 tbsp toasted chopped nuts such as peanuts, cashews or almonds
For the salad:
½ red pepper, diced
½ yellow pepper, diced
½ cucumber, deseeded and diced
¼ red onion, peeled and finely diced
Juice of ½ lemon, plus extra to serve
50ml extra-virgin olive oil
Sea salt and black pepper
For the cucumber labneh:
100ml labneh or Greek yoghurt
½ cucumber, deseeded and diced
Juice of ½ lemon or lime


First, mix together the yoghurt and tandoori paste in a bowl and coat the paneer, then leave it to marinate for at least 2 hours or up to 1 day.

To make the salad, mix the peppers, cucumber, red onion, lemon juice and extra-virgin olive oil together in a bowl. Add sea salt and pepper to taste and set aside.

To make the cucumber labneh, mix the labneh or Greek yoghurt, cucumber and lemon or lime juice together in a bowl and set aside in the fridge. 

Preheat your grill to its highest heat. Line a baking sheet with foil and lightly oil, then place the marinated paneer pieces on the foil and grill under the high heat for about 20 minutes, turning the pieces occassionally when the edges start to really colour up.

Mix the farro and coriander and place it with the spinach in a serving bowl, followed by the chopped salad, the hot paneer, cucumber labneh and toasted nuts. Give the paneer a good squeeze of lemon before tucking in.


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From the book: Buddha Bowls

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