Air fryer recipe · Mains
Tandoori Paneer Steak
Thick paneer slabs coated in a besan-bound tandoori marinade and air fried into charred, golden steaks. A hearty protein-forward main for a meat-free table.
- 30 minTotal time
- 200°CAir fryer
- 3Serves
- VegetarianDiet
Nutrition per serving
- 540kcal
- 37.7 gprotein
- 10.2 gcarbs
- 39.2 gfat
- 2.0 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- paneer400 g
- thick yogurt1/2 cup
- kashmiri red chili powder2 tsp
- ginger garlic paste1 tbsp
- roasted gram flour1 tbsp
- garam masala1 tsp
- lemon juice1 tbsp
- mustard oil1 tbsp
- salt3/4 tsp
- capsicum and onion1 cup
Method
Cut thick slabs
Slice the paneer into thick, steak-sized slabs so they hold together and stay soft in the middle. Thin slices dry out fast in the hot basket, while thick slabs keep a tender, creamy centre.
Marinate
Mix the yogurt, chili powder, ginger garlic paste, roasted gram flour, garam masala, lemon juice, mustard oil and salt into a thick paste. Coat the paneer, capsicum and onion, then rest for 20 minutes.
Arrange
Lay the slabs and vegetables in a single layer with space between them so the edges can char. Crowding traps steam and softens the coating, while gaps let hot air brown every side.
Preheat
Preheat the air fryer to 200°C and lightly oil the basket. A hot, oiled basket sears the marinade on contact so it sets into a crust instead of sticking and tearing off the paneer.
Air fry
Air fry at 200°C for 12 min, turning once, until the marinade sets into a charred crust and the paneer is hot and golden at the edges. Turning once colours both faces without drying the slabs.
