Tandoori Soya Paneer

Ingredients:

Soya paneer (tofu) cubes – 250–300 g

Besan (gram flour) – 2 tbsp

Thick curd – 2 tbsp (Amritsari style uses less curd)

Ginger-garlic paste – 1 tbsp

Ajwain – ½ tsp (VERY important for Amritsari taste)

Lemon juice – 1 tsp

Mustard oil – 1–1.5 tbsp

Kashmiri red chilli powder – 1.5 tsp

Turmeric – ¼ tsp

Amchur (dry mango powder) – ½ tsp

Chaat masala – ½ tsp

Coriander powder – 1 tsp

Jeera powder – ½ tsp

Black pepper – ¼ tsp

Salt – to taste

Kasuri methi – ½ tsp

Optional: 1 tsp tandoori masala (gives restaurant touch)

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Instructions:

Prepare Besan Tadka (important)

1. Heat 1 tbsp mustard oil.

2. Add 2 tbsp besan, roast on low flame till nutty aromatic (1–2 mins).

3. Cool slightly and add to a bowl.

This gives the classic Amritsari coating.

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Make Marinade

Add into the roasted besan bowl:

Curd

Ginger-garlic

Lemon juice

All dry spices

Kasuri methi

A little mustard oil

Mix into a thick, sticky marinade.

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Coat the Soya Paneer

Add tofu cubes and coat fully.

Rest 20–30 minutes.

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Cook (any method)

Tawa (best for Amritsari style)

Heat a good amount of oil (shallow fry style).

Place cubes and cook on medium flame.

Turn gently until crisp and golden.

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Air Fryer / Oven

200°C for 12–15 mins.

Brush mustard oil halfway.

Tandoor

Roast till smoky & charred.

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Final sprinkle

Top with:

Chaat masala

Lemon squeeze

Fresh coriander

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Serve with:

Green chutney

Onion lachcha

Lemon wedge

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