Tandoori Paneer Naan


  • Gluten Free

  • Dairy Free

  • Vegan Friendly

Serves 4-6


2 x 226g packets of paneer cheese

250g Greek yogurt

2-4 tbs tandoori paste each brand varies in strength

1 tsp sea salt

½ tsp freshly ground black pepper

1 tbs light oil


Red Cabbage

¼ red cabbage finely sliced

Juice 1 lemon

½ tsp sea salt


To Serve

4-6 BFree Naan Breads

Extra Greek yogurt

Mango chutney

Fresh soft herbs, coriander, mint

Lime wedges

½ cucumber de seeded and diced

Sliced chilli (optional)

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In a medium bowl add the yogurt, tandoori spice paste, salt and pepper, stir to combine.


Chop the paneer into approx. 1 inch cubes and add these to the yogurt mix, stir gentle to combine and set aside.


Pre heat the oven to 180C fan, line a baking tray


Divide the Paneer onto 4-6 skewers and place on the baking tray, drizzle with the oil and place in the pre heated oven for approx 40 minutes. Turn the skewers once or twice.


Whilst the paneer is cooking, add the finely sliced red cabbage, lemon, and salt to a bowl and stir to combine, set aside.


Prep your other accompaniments; herbs, lime wedges, mango chutney, cucumber, and warm the naan as per packet instructions. Keep them warm by wrapping in foil and placing in a warm oven.


Serve the naan and skewers on a platter along with the serving suggestions, and tuck in!

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