Yogurt-marinated paneer and vegetables roasted until charred
Indian Paneer Tikka Sheet Pan
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
4
4 servings
Difficulty
Easy
Cost
Moderate
$$
Indian Paneer Tikka Sheet Pan
Yogurt-marinated paneer and vegetables roasted until charred
A sheet pan version of paneer tikka with yogurt-spiced paneer, peppers, and onions roasted until browned at the edges and ready for wraps, bowls, or a simple dinner plate.
20m
Prep Time
20m
Cook Time
40m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Paneer tikka is usually grilled on skewers, but a hot sheet pan gets you most of the same char with less setup. The yogurt marinade keeps the paneer flavorful while the vegetables sweeten and caramelize around it.
Ingredients
- 14 oz paneer, cubed
- 1/2 cup plain yogurt
- 1 tbsp lemon juice
- 1 tsp garam masala
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1 red bell pepper, chunked
- 1 red onion, chunked
- 2 tbsp neutral oil
OvenBake
Test Kitchen Pick
Sheet Pan
Helpful Tool
Why a good sheet pan helps here
The pan is doing more work here than it looks like. A sturdy, evenly heating sheet pan gives you better browning and fewer hot spots.
This recipe benefits from more even oven contact and easier cleanup.
- Promotes more even browning
- Useful across weeknight roasts and baking
A heavy rimmed sheet pan is one of the highest-use tools in almost any kitchen.
Shop sheet pan options for this recipeInstructions
- 1
Heat the oven to 450°F and line a sheet pan with parchment.
- 2
Mix the yogurt, lemon juice, spices, and 1 tablespoon oil. Toss the paneer, pepper, and onion with the marinade.
- 3
Spread everything on the sheet pan in a single layer.
- 4
Roast for 15 minutes, then switch to broil for 2 to 4 minutes to char the edges lightly.
- 5
Serve with cilantro and naan or rice.
Serving Suggestions
Ways to Serve This Dish
Serve with warm naan bread or basmati rice
Top with fresh cilantro and a squeeze of lime
Pair with a cooling cucumber raita on the side
Substitutions
PaneerExtra-firm tofu
Press the tofu thoroughly so it roasts instead of steaming
Plain yogurtGreek yogurt thinned with water
Greek yogurt clings especially well as a marinade
FlavorPantry
Test Kitchen Pick
Garam Masala
Helpful Pantry Staple
Why the spice blend matters
A better spice blend gives the recipe more rounded flavor without making you buy ten separate jars first.
This is often the pantry shortcut that makes the result taste more complete.
- Adds warmer depth quickly
- Useful across curries, lentils, and vegetable dishes
If you are cooking Indian food more than once, garam masala is a practical pantry anchor.
Shop garam masala for this recipeTips & Storage
Pro Tips
Do not overcrowd the pan or the vegetables will steam instead of roast.
Broiling for the last couple minutes gives you the closest thing to tandoor-style edges at home.
Storage
Refrigerate for up to 4 days.
Reheating
Reheat in a 400°F oven or a skillet until hot and lightly crisp again.
Nutrition Facts
Per serving (1 serving) · 4 servings
Calories340
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein17g
Carbohydrates16g
Fat23g
Fiber3g
Sugar8g
Sodium540mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use tofu instead of paneer?
- Yes. Press it well first so it can take the marinade and roast properly.
- What should I serve with it?
- Rice, naan, chutney, or wrapped in flatbread all work very well.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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