Paneer ke Sooley
Tender paneer cubes marinated in a fiery, tangy Rajasthani spice blend and yogurt, then grilled to perfection. A live charcoal smoke infusion gives this appetizer its signature, irresistible flavor.
For 4 servings
Prepare the Marinade (5 minutes)
- In a large mixing bowl, whisk the hung curd until it is completely smooth and creamy.
- Add the roasted besan, ginger garlic paste, mustard oil, all the spice powders (red chili, yellow chili, turmeric, coriander, cumin, garam masala, chaat masala), crushed kasuri methi, lemon juice, and salt.
- Mix vigorously to combine everything into a thick, lump-free paste.
Marinate the Paneer and Vegetables (35 minutes)
- Gently add the paneer cubes, onion petals, and capsicum cubes to the marinade.
- Use a spatula or your hands to gently coat all the ingredients evenly, being careful not to break the paneer.
- Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
Infuse with Smoke (Dhungar Method) (10 minutes)
- Using tongs, heat a small piece of charcoal directly on a gas flame until it is red hot and glowing.
- Create a small well in the center of the marinated paneer and place a small steel bowl or a piece of aluminum foil in it.
- Carefully place the hot charcoal into the small bowl. Pour the ghee over the charcoal; it will begin to smoke instantly.
- Immediately cover the main bowl with a tight-fitting lid to trap the smoke. Let it infuse for 5-10 minutes.
Skewer and Grill (15 minutes)
- Carefully remove the lid and the charcoal bowl. Give the mixture a gentle stir.
- Thread the smoked paneer, onion, and capsicum pieces alternately onto pre-soaked bamboo skewers or metal skewers.
- Heat a grill pan or a non-stick tawa over medium-high heat. Brush it with a little oil.
- Place the skewers on the hot pan and cook for 10-12 minutes, turning them every 2-3 minutes.
- Baste with oil occasionally until the paneer and vegetables are cooked through and have golden-brown char marks on all sides.
Serve Hot (5 minutes)
- Once cooked, transfer the skewers to a serving platter.
- Sprinkle with a little extra chaat masala for a tangy finish.
- Serve immediately with mint chutney, sliced onions, and lemon wedges.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use thick, hung curd for the best results. A watery marinade will not coat the paneer well.
- 2Roasting the besan (chickpea flour) before adding it to the marinade removes its raw taste and adds a nutty flavor.
- 3For softer paneer, soak the cubes in warm salted water for 10 minutes before marinating.
- 4Be very quick when covering the bowl during the smoking (dhungar) process to trap the maximum amount of smoke.
- 5If you don't have a grill pan, you can shallow fry the marinated paneer cubes on a non-stick tawa or bake in a preheated oven at 200°C (400°F) for 12-15 minutes.
- 6To make hung curd at home, place regular curd in a muslin cloth and hang it for 2-3 hours to drain excess whey.
Adapt it for your goals.
Protein
Replace paneer with firm tofu, mushrooms, or chicken breast cubes for a different variation. Adjust marination and cooking times accordingly.
Spice LevelSpice Level
Increase the red chili powder or add a pinch of black pepper for a spicier version. Reduce chili for a milder taste.
FlavorFlavor
Add 1 teaspoon of ajwain (carom seeds) to the marinade for a distinct, pungent flavor that also aids digestion.
Why this is on our healthy list.
Rich in Protein
Paneer is an excellent source of high-quality protein, essential for muscle repair, growth, and overall body function.
Supports Bone Health
The calcium and phosphorus in paneer and yogurt contribute to strong bones and teeth, helping to prevent osteoporosis.
Gut-Friendly Probiotics
The use of curd (yogurt) provides beneficial probiotics that promote a healthy gut microbiome and improve digestion.
Frequently asked questions
Paneer ke Sooley is a traditional Rajasthani appetizer. 'Sooley' refers to meat grilled over charcoal embers. This is the vegetarian version where paneer is marinated in a spicy, yogurt-based mixture and infused with charcoal smoke before being grilled.