Tandoori Paneer Burger
An Indian-inspired vegetarian burger with tandoori-spiced grilled paneer, mint-cilantro chutney, and pickled vegetables.
- Prep
- 20min
- Cook
- 10min
- Total
- 45min
- Serves
- 4
- Calories
- 700per serving, est.
By Time for Burgers, updated
Paneer doesn't melt, so it can go on a hot grill pan like a steak. Cut into four thick slabs, it sits for 15 minutes in yogurt mixed with tandoori spice, paprika and cumin. The yogurt clings to the surface and chars in spots, while the inside just turns soft and warm.
Two cold toppings balance the spice. The chutney is blended mint, cilantro, green chili and lemon, sharp and very green. Red onion sits in vinegar and salt while the paneer cooks and comes out pink and crisp. Warm naan works in place of a bun.
Tandoori Paneer Burger
Prep 20 min, cook 10 min, total 45 min. About 700 calories per serving.
timeforburgers.com/recipes/tandoori-paneer-burger
Serves 4.
Ingredients
Instructions
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Marinate paneer: cut 14 oz paneer into 4 slabs. Mix ½ cup yogurt with 1 tbsp tandoori spice, 2 tsp paprika, 1 tsp cumin, and salt. Coat paneer slabs and marinate for 15 minutes.
Make mint-cilantro chutney: blend fresh cilantro, mint leaves, green chili, 2 tbsp lemon juice, and a pinch of salt until smooth. Set aside.
Quick-pickle red onions: toss sliced onions with ¼ cup white vinegar and a pinch of salt. Let sit while cooking.
Heat 2 tbsp olive oil in a grill pan or skillet over medium-high heat. Grill marinated paneer slabs for 3-4 minutes per side until golden brown with char marks and heated through.
Warm naan breads or toast buns lightly.
Assemble burgers: spread mint-cilantro chutney generously on bottom breads, add lettuce and tomato slices, place grilled tandoori paneer, top with pickled red onions, drizzle with more chutney, then crown with top breads. Serve with mango lassi or chai on the side.
Tips
- Soak packaged paneer in hot water for 10 minutes, then pat it dry before marinating. It softens and takes the marinade better.
- Let excess marinade drip off before the slabs go in the pan. A thick layer of yogurt steams and sticks instead of charring.
- Leave each side untouched for the full 3 minutes. Paneer releases on its own once a crust forms; prying it early tears the coating.
- Add an ice cube to the blender with the chutney herbs. Keeping the mix cold helps the mint and cilantro stay bright green.
Substitutions
- Halloumi instead of paneer: it grills without melting too, but it's much saltier, so leave the salt out of the marinade.
- Vegan: pressed extra-firm tofu with coconut or soy yogurt in the marinade, cooked the same way.
- No tandoori spice blend: use 5 ml each of garam masala and ground coriander plus a pinch of cayenne.
- Gluten-free: naan contains wheat, so serve the paneer on gluten-free buns or in lettuce wraps.
Make ahead & storage
Marinate the paneer up to 1 day ahead in the fridge. The chutney keeps 2 days before it darkens, and the pickled onions up to 1 week. Grilled paneer keeps 3 to 4 days; reheat in a skillet over medium heat to 165°F (74°C).
