Masala Soya Paneer

Ingredients:

For Marination:

Soya paneer (tofu) cubes – 250–300 g

Thick curd / hung curd – ½ cup

Besan – 1 tbsp

Ginger–garlic paste – 1 tbsp

Lemon juice – 1 tsp

Mustard oil – 1 tbsp

Salt – to taste

Kashmiri red chilli – 1–1.5 tsp

Turmeric – ¼ tsp

Coriander powder – 1 tsp

Cumin powder – ½ tsp

Garam masala – ½ tsp

Kasuri methi – ½ tsp

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Tandoori Masala Ingredients (Homemade):

Mix the following or use readymade tandoori masala:

Jeera – 1 tsp

Dhaniya – 1 tsp

Saunf – ½ tsp

Black pepper – ¼ tsp

Kashmiri chilli – 1 tsp

Clove – 2

Cinnamon – small piece

Cardamom – 1

Hing – pinch

Amchur – ½ tsp

Roast lightly, grind, and use 1–1.5 tsp for marinade.

(Can also add 1 tsp of Everest/MDH Tandoori Chicken Masala — works very well for tofu too.)

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Instructions:

Prepare the marinade

1. Whisk curd + besan + ginger-garlic paste.

2. Add chilli, turmeric, coriander, cumin, garam masala, kasuri methi, salt.

3. Add 1–1.5 tsp tandoori masala.

4. Add mustard oil + lemon juice and mix smooth.

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Coat the soya paneer

1. Add tofu cubes and coat evenly.

2. Rest for 20–30 minutes (longer = better flavour).

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Cook (any method)

Tawa:

Heat oil, place cubes, cook on medium flame.

Turn gently until all sides are golden.

Brush a little mustard oil or butter at end.

Air Fryer / Oven:

200°C for 12–15 minutes.

Brush mustard oil halfway for colour.

Tandoor:

Roast until light char marks appear.

Brush oil/butter before removing.

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Optional Smoky

Heat a piece of coal → place in a bowl → drop ghee → keep inside tikka bowl for 1 minute → cover.

Gives authentic tandoori aroma.

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Serving:

Green chutney

Onion–cabbage salad

Lemon wedges

Chat masala sprinkle

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