Air Fryer Recipe
Tandoori Paneer Skewers
A delicious and easy-to-make tandoori paneer skewers recipe, perfect for air frying.
Ingredients
- 250g Paneer, cut into cubes
- 100g Greek yogurt
- 2 tablespoons tandoori masala
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- Salt to taste
- Assorted bell peppers, cut into cubes
- Red onion, quartered
- Skewers
Method
- In a large mixing bowl, combine the Greek yogurt, tandoori masala, lemon juice, olive oil, garlic paste, ginger paste, and salt. Mix well until smooth.
- Add the paneer cubes to the bowl and gently toss them in the marinade until evenly coated. Cover and refrigerate for at least 30 minutes.
- While the paneer is marinating, prepare your vegetables by cutting them into pieces roughly the same size as the paneer cubes.
- Preheat your air fryer to 200°C (392°F).
- Thread the paneer and vegetables alternately onto the skewers.
- Place the skewers in the air fryer basket, ensuring they are laid out in a single layer.
- Air fry the skewers for 10-12 minutes or until the paneer turns a golden brown and the vegetables are cooked through, flipping them halfway for even cooking.
- Once cooked, remove from the air fryer and serve hot with a side of mint chutney and lemon wedges.
Why this works in an air fryer
The yoghurt marinade holds spices against the paneer while lemon gently acidifies the surface; oil helps conduct heat and prevent a chalky crust. Air-fryer convection dries the outside quickly, so the paneer browns at the edges while the peppers and onion soften without the dairy-based marinade turning watery.
Equipment notes
Assumes a 4-5 litre basket air fryer with short skewers fitting flat in one layer; in a single-drawer model cook in batches rather than stacking, while in a dual-zone air fryer use the larger drawer or split skewers between drawers and check 2 minutes early as smaller loads brown faster.
Common pitfalls
- Paneer looks dry and rubbery before the vegetables have softened? The cubes are too small or the heat is too aggressive; use 2.5cm cubes next time and reduce to 190°C for the last few minutes.
- Marinade sliding off and pooling in the basket? The paneer was too wet or over-marinated; pat the cubes dry before coating and scrape off excess marinade so it clings rather than drips.
- Edges are pale at minute 10? The skewers are crowded or touching the basket sides; leave airflow gaps and add 2-3 minutes, turning so exposed faces meet the hot air.
- Onion is scorching while paneer is barely coloured? The onion layers are too thin; use thicker petals or place onion nearer the centre of each skewer where heat is slightly gentler.
Variations & substitutions
- Use halloumi instead of paneer for a saltier skewer; it browns faster, so check from 8 minutes and avoid extra salt in the marinade.
- Swap Greek yoghurt for thick coconut yoghurt for a dairy-free marinade; it browns less readily, so a light brush of oil before air frying helps colour.
- Add courgette chunks or mushrooms, but cut them larger than the paneer as they lose water quickly and can make the marinade steam rather than roast.
- Use tikka masala paste in place of dry tandoori masala; reduce added oil slightly because pastes usually contain oil and can darken faster.
Storage & reheating
Keep cooked skewers covered in the fridge for up to 2 days, then reheat in the air fryer at 180°C for 4-5 minutes until hot at the centre.
Nutrition
Calories: 250
