Forget dry, rubbery paneer — this oven-grilled version is golden, lightly charred, and packed with flavour. Using KABO Kolhapuri Masala as a dry rub, the spices crust beautifully on the paneer for a quick tikka-style result without a tandoor in sight.
What You Need
- 250g paneer, sliced into thick pieces and skewered
- 1–2 tsp KABO Kolhapuri Masala
- 1 tbsp oil
- Salt to taste
- Lemon wedges and mint chutney to serve
Method
- Preheat oven grill or air fryer to 200°C.
- Mix KABO Kolhapuri Masala with oil and a pinch of salt to form a paste.
- Coat paneer pieces evenly in the spice paste.
- Place on a lined baking tray or air fryer basket.
- Grill for 8–10 minutes, turning once halfway, until golden and lightly charred at the edges.
- Serve immediately with lemon wedges and mint chutney.
Chef's Tip
Works just as well with tofu or halloumi. A sprinkle of chaat masala over the top after grilling takes it to the next level.
