Tandoori Paneer Loaded Naan
TANDOORI HEAT MEETS THE PILLOWY NAAN LOAD-UP.
Forget everything you thought you knew about the standard kebab. We’re taking the iconic tandoori vibe and giving it a high-definition glow-up.
Think succulent Param Paneer cubes—marinated in a punchy, aromatic spice blend—skewered with vibrant peppers and seared to golden perfection.
Laid over a fiery tomato-chilli base on a soft, warm naan and finished with a zesty mint drizzle, this is the ultimate “no rules” fusion.
Serves 3 | Time: 30 minutes | Difficulty: Easy
Ingredients
- 200g Paneer
- 3 naans
- 3 tbsp tomato puree
- 1 tbsp chilli sauce
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1/2 tbsp ground ginger
- 1 tsp ground coriander
- 1 tsp chilli powder
- 3 tbsp yogurt
- 2 tbsp mint sauce
- 1 yellow pepper
- 1 green pepper
- Coriander and sliced chillies to serve
Method
Mix together your cumin, smoked paprika, garlic, ginger, coriander, and chilli powder with a splash of oil to create a vibrant spice paste. Cube your Param Paneer into 12 chunky pieces, toss them in the marinade, and let those flavours soak in.
Stir the tomato puree and chilli sauce into a fiery base and set aside. In a separate bowl, swirl the yogurt and mint sauce together for that cooling, zesty finish.
Thread your marinated paneer and chunky pepper squares onto your skewers. Grill or fry them until they’re beautifully charred and sizzling on all sides.
Worm your naans in the oven, then spread them generously with your tomato-chilli mix and pop them back in for 5 minutes until the base is hot and punchy.
Slide the sizzling skewers onto your warm, loaded naans. Finish with a freestyle swirl of the minty yogurt, a scatter of fresh coriander, and a kick of sliced chilli.

paneer pioneer
tandoori remix
SIZZLING SKEWERS. BIG DISH ENERGY. The ultimate feel-good fusion.
This Recipe Uses:
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