Paneer ke Sooley

Ingredients

• 500 gpaneer
• 3 tablespoonslow-fat shredded mozzarella
• 1 tablespoonfinely chopped onion
• 1/2 teaspoondried mint leaves
• 1/2 teaspoonblack salt, adjust to taste
• 3 tablespoonsbesan (chickpea flour)
• 1 tablespooncoriander seeds
• 1 teaspoonmethi dana (fenugreek seeds)
• 1 tablespooncashew powder
• 240 mlhung curd or shop-bought yoghurt
• 2 tablespoonsmustard oil
• 2 tablespoonslemon juice
• 1/2 teaspoonhaldi (turmeric powder)
• 1/4 teaspoonelaichi (cardamom powder)
• 1/4–1/2 teaspoonred chilli powder, adjust to taste
• 1 tablespoonchopped garlic
• 1/8 teaspoonjavitri (mace powder)
• 1/2 teaspoongaram masala powder
• 2 tablespoonscream, optional
• to tastesalt
• 1 mediumred and green capsicum, cubed

Instructions

1. 1

   Toast whole spices

   On a medium-low heat, dry-toast the coriander and fenugreek seeds for a couple of minutes, until fragrant. Let them cool completely, then grind them coarsely.

2. 2

   Toast besan

   Dry-toast the besan in a separate pan over low heat until light brown, watching closely so it does not burn. Set it aside.

3. 3

   Mix marinade

   Put the yoghurt, mustard oil, lemon juice, turmeric, cardamom, chilli powder, garlic, mace, garam masala, cream if using, salt, cashew powder and black salt in a large bowl. Mix well, then add the toasted besan and ground spices. Blend thoroughly, taste and adjust the seasoning.

4. 4

   Prepare filling

   Mix the mozzarella, chopped onion and dried mint together with the black salt.

5. 5

   Cut paneer

   Cut the paneer into rectangles, keeping each slice thick, about 1.5 inches (3.8 cm). Soak toothpicks or wooden skewers in water and set them aside.

6. 6

   Stuff paneer

   Carefully make a slit in each paneer slice and fill it with the cheese mixture. Repeat with the remaining slices.

7. 7

   Skewer paneer

   Cut the stuffed slices into cubes and secure them with the soaked toothpicks or skewers to hold them together.

8. 8

   Marinate paneer

   Gently turn each piece in the marinade to coat it. Arrange the paneer on a wire rack or tray, cover and refrigerate for 2 hours.

9. 9

   Bake until browned

   Preheat the oven to 177°C (350°F). Bake the paneer for 20–30 minutes, turning occasionally, until crisp and brown.

10. 10

    Add charcoal smoke

    For a smoky finish, place 7–8 charcoal briquettes over a flame. When red hot, transfer them to an old pan. Put the skewered paneer cubes on a wire rack and cook over a medium-high flame until smoky and brown.

11. 11

    Grill capsicum

    Use the leftover marinade to coat the capsicum and grill it too.

12. 12

    Finish and serve

    Sprinkle the sooley with chaat masala and lemon juice. Serve hot with vinegar onions and chutney of your choice.

What is paneer ke sooley?

Paneer ke sooley is an Indian-style grilled paneer appetiser, built around spiced, marinated pieces of paneer cooked until browned. The name is associated with food cooked on skewers, and the dish draws on the familiar Indian tradition of marinating ingredients before grilling.

This version adds a mozzarella, onion and mint filling inside the paneer. Toasted whole spices and besan give the yoghurt coating a fragrant, savoury character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 23g protein, 18g carbs, 26g fat.

Paneer, mozzarella and optional cream provide most of the protein and fat, while besan and cashew powder contribute some carbohydrates and additional fat. Serve a portion with extra grilled capsicum and a fresh salad to balance the rich, savoury pieces.

Building the marinade

Spice base: Dry-toasting coriander and fenugreek seeds brings out their aroma before they are ground. Let them cool fully so they grind coarsely rather than clumping.

Thickener: Toast the besan gently until just light brown, keeping it moving and watching carefully. It helps the marinade cling to the paneer, while yoghurt, mustard oil, lemon and the remaining spices provide its flavour.

Filling the paneer

Cutting: Keep the paneer pieces thick enough to hold a slit and the cheese filling. Work carefully so the slit does not go all the way through.

Filling: Mix the mozzarella with onion and mint, then add it sparingly to each piece. A small amount is easier to enclose and less likely to escape during grilling.

Getting an even coating

Coating: Turn the paneer gently through the marinade so every side is covered without dislodging the filling. The besan helps the mixture cling instead of running straight off.

Resting: Cover and chill the coated paneer for the stated 2 hours. This gives the marinade time to sit on the surface before cooking.

Checking the cooking

Oven: Bake at 177°C for 20–30 minutes, turning the pieces occasionally as directed. Look for a browned, slightly crisp exterior; the exact timing depends on the pieces and oven.

Charcoal: The method also describes cooking the skewered paneer over a medium-high flame with hot charcoal nearby for smoke. Keep turning the pieces until they are smoky and browned.

Serving the sooley

Finishing: Add chaat masala and lemon juice just before serving for a tangy, savoury finish. Grill the cubed capsicum in leftover marinade as a colourful accompaniment.

On the side: Serve the paneer hot with vinegar onions and a chutney of your choice. These sharp, fresh accompaniments contrast with the creamy filling and rich marinade.

Recipe notes & tips

• Let the toasted spices cool completely before grinding them.
• Keep the besan over low heat and watch it closely, as it can burn quickly.
• Soak wooden toothpicks or skewers in water before using them.
• Make the paneer slices thick enough to hold the cheese filling.
• Turn the paneer during baking so it browns on more than one side.
• Taste the marinade before coating the paneer and adjust the salt and chilli to suit.

Variations

• Adjust the heat: Use the lower amount of chilli powder for a milder marinade.
• Omit the cream: Leave it out for a less creamy marinade.
• Add more capsicum: Grill extra cubed capsicum in the leftover marinade.
• Change the chutney: Serve with a chutney of your choice alongside the vinegar onions.
• Use the charcoal finish: Cook the skewered paneer with hot charcoal nearby for a smoky note.

Common mistakes to avoid

• Burning the besan: Toast it over low heat and keep a close watch.
• Grinding warm spices: Let the toasted seeds cool completely before grinding.
• Cutting paneer too thin: Keep the slices thick enough to slit and fill.
• Overfilling the paneer: Use a modest amount of cheese mixture so the slit can hold it.
• Skipping the turn: Turn the pieces occasionally during baking for more even browning.
• Grilling without checking: Watch the paneer as it cooks over the medium-high flame so it browns without burning.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in an oven or pan until hot; the paneer may be less tender after chilling and reheating.

Frequently asked questions