Crispy, charred cubes of spiced paneer roasted with sweet bell peppers, red onion and blistered cherry tomatoes; crunchy exterior with a soft, creamy interior, finished with lemon and cilantro.
One-Pan Crispy Paneer Tikka
Charred, spiced paneer and blistered vegetables roasted on a single sheet pan for a quick, showy vegetarian dinner.
Think crunchy, golden cubes with a pillowy interior—this tray-baked paneer tikka gets its best contrast from a tangy yogurt marinade and a light dusting of chickpea flour and cornstarch that crisps in the oven. Kasuri methi and warm spices give the paneer that signature aromatic lift while garlic and ginger add a bright backbone. Patting the paneer dry before you marinate is a tiny step that makes a big difference in crispness.
Everything goes on one rimmed baking sheet: spiced paneer cubes, chunky red and yellow bell peppers, wedges of red onion and little clusters of cherry tomatoes that blister and burst. Roast at a high temperature (425°F) so the edges char and caramelize in about 20–25 minutes; turn once halfway so each piece gets those crunchy, smoky bits. Lining the pan with parchment keeps cleanup fuss-free and helps the pieces stay spaced for even browning.
A useful make-ahead trick is to marinate the paneer 30 minutes or up to 2 hours—long enough for the yogurt and spices to penetrate without sogging the cubes. If you want an extra-crisp finish, dust the marinated paneer lightly in the chickpea-cornstarch mix just before roasting. Finish with a generous squeeze of lemon and chopped cilantro for brightness and serve straight from the pan with rice, warm flatbread, or a cooling yogurt dip.
The result is a dish that’s both casual and celebratory: smoky, tangy, slightly charred vegetables with crunchy edges and soft, creamy paneer inside. It’s ideal for weeknight dinners when you want bold flavors without a lot of fuss, or for a relaxed gathering where guests can pick at the tray and build their own plates.
Ingredients
How to Make Crispy Paneer Tikka Tray
- Cut the paneer into 1-inch cubes and pat dry with paper towels to remove excess moisture for a crisper finish.
- In a medium bowl whisk together the Greek yogurt, 1 tbsp olive oil, minced garlic, grated ginger, turmeric, red chili powder, ground cumin, garam masala, kasuri methi, kosher salt and black pepper until smooth to make the marinade.
- Toss the paneer cubes gently in the yogurt-spice mixture until evenly coated, cover and refrigerate for at least 30 minutes (up to 2 hours) to let flavors penetrate.
- Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper; in a shallow bowl combine chickpea flour and cornstarch.
- Remove marinated paneer and press each cube lightly into the chickpea flour-cornstarch mixture to coat all sides, shaking off excess; drizzle remaining 2 tbsp olive oil over the coated cubes.
- Cut bell peppers into 1.5-inch pieces and slice the red onion into wedges; toss peppers, onion and whole cherry tomatoes with a light sprinkle of salt, 1 tsp olive oil (from the total) and a pinch of black pepper.
- Arrange the coated paneer and prepared vegetables in a single layer on the baking sheet, leaving a little space between pieces, and roast for 18–22 minutes, turning once halfway, until the vegetables are tender and paneer edges are golden.
- For extra crispness, broil on high for 2–3 minutes watching closely to avoid burning; remove from oven, squeeze lemon over the tray, sprinkle chopped cilantro, and serve hot with naan, rice, or a green salad.
Recipe Card
Crispy Paneer Tikka Tray
Crispy, charred cubes of spiced paneer roasted with sweet bell peppers, red onion and blistered cherry tomatoes; crunchy exterior with a soft, creamy interior, finished with lemon and cilantro.
- Prep
- 40 min
- Cook
- 25 min
- Servings
- 4
Ingredients
Instructions
- Cut the paneer into 1-inch cubes and pat dry with paper towels to remove excess moisture for a crisper finish.
- In a medium bowl whisk together the Greek yogurt, 1 tbsp olive oil, minced garlic, grated ginger, turmeric, red chili powder, ground cumin, garam masala, kasuri methi, kosher salt and black pepper until smooth to make the marinade.
- Toss the paneer cubes gently in the yogurt-spice mixture until evenly coated, cover and refrigerate for at least 30 minutes (up to 2 hours) to let flavors penetrate.
- Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper; in a shallow bowl combine chickpea flour and cornstarch.
- Remove marinated paneer and press each cube lightly into the chickpea flour-cornstarch mixture to coat all sides, shaking off excess; drizzle remaining 2 tbsp olive oil over the coated cubes.
- Cut bell peppers into 1.5-inch pieces and slice the red onion into wedges; toss peppers, onion and whole cherry tomatoes with a light sprinkle of salt, 1 tsp olive oil (from the total) and a pinch of black pepper.
- Arrange the coated paneer and prepared vegetables in a single layer on the baking sheet, leaving a little space between pieces, and roast for 18–22 minutes, turning once halfway, until the vegetables are tender and paneer edges are golden.
- For extra crispness, broil on high for 2–3 minutes watching closely to avoid burning; remove from oven, squeeze lemon over the tray, sprinkle chopped cilantro, and serve hot with naan, rice, or a green salad.
Nutrition
- Carbohydrates
- 25
- Saturated Fat
- 16
- Sodium
- 1000
- Fiber
- 4.5
- Unsaturated Fat
- 16
- Protein
- 25
- Fat
- 32
- Cholesterol
- 50
- Trans Fat
- 0
- Calories
- 505
- Sugar
- 9