Indian Paneer Tikka Panini with Raita

Name: Indian Paneer Tikka Panini with Raita
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 8 oz (225 g) paneer cheese, cut into ½-inch (1.25 cm) cubes; ½ cup (120 ml) plain Greek yogurt; 1½ tbsp (22 g) ginger-garlic paste; 1 tsp (2 g) Kashmiri red chili powder; ¾ tsp (1½ g) garam masala; ½ tsp (1 g) ground cumin; 1 tbsp (15 ml) fresh lemon juice; ¼ tsp (1½ g) kosher salt; 1 tbsp (15 ml) neutral oil; ½ medium (85 g) red onion, thinly sliced into half-moons; ¾ medium (130 g) red bell pepper, seeded and thinly sliced; ¼ cup (10 g) fresh cilantro, roughly chopped (optional); ⅓ medium (90 g) English cucumber, seeded, finely diced; ¾ cup (180 ml) plain full-fat yogurt; 2 tbsp (6 g) fresh mint, finely chopped; ¼ tsp (½ g) ground cumin; ⅛ tsp (¾ g) kosher salt; to taste freshly cracked black pepper; 2 medium (200 g) ciabatta rolls or panini bread, split horizontally; 2 tbsp (28 g) unsalted butter, softened to room temperature; 1 tbsp (15 ml) neutral oil

From the MyKitchenBank Kitchen

Crispy-grilled panini stuffed with tandoori-spiced paneer tikka, roasted bell peppers, red onion, and cool raita sauce. The paneer is marinated in a yogurt-based spice blend, pan-seared until golden, then sandwiched between buttered bread and pressed until the exterior is golden and the filling warm throughout. A quick, restaurant-quality lunch that bridges Indian flavors with Italian-style panini tradition.

Prep: 25 min
Cook: 20 min
Wait: 20 min
Total: 1 hr 5 min
Makes: 2 panini

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Ingredients

2 servings

For the Paneer Tikka
8 oz (225 g) paneer cheese, cut into ½-inch (1.25 cm) cubes
½ cup (120 ml) plain Greek yogurt
1½ tbsp (22 g) ginger-garlic paste
1 tsp (2 g) Kashmiri red chili powder
¾ tsp (1.5 g) garam masala
½ tsp (1 g) ground cumin
1 tbsp (15 ml) fresh lemon juice
¼ tsp (1.5 g) kosher salt
1 tbsp (15 ml) neutral oil
For Filling
½ medium (85 g) red onion, thinly sliced into half-moons
¾ medium (130 g) red bell pepper, seeded and thinly sliced
¼ cup (10 g) fresh cilantro, roughly chopped (optional)
For the Raita
⅓ medium (90 g) English cucumber, seeded, finely diced
¾ cup (180 ml) plain full-fat yogurt
2 tbsp (6 g) fresh mint, finely chopped
¼ tsp (0.5 g) ground cumin
⅛ tsp (0.8 g) kosher salt
to taste freshly cracked black pepper
For Assembly
2 medium (200 g) ciabatta rolls or panini bread, split horizontally
2 tbsp (28 g) unsalted butter, softened to room temperature
1 tbsp (15 ml) neutral oil

Equipment (8)

Small bowl
Medium bowl (for marinating)
Paper towels
10-inch (25 cm) skillet or griddle
Panini press or cast-iron skillet
Cutting board
Knife
Spoon or spatula

Steps

Before you start

Remove paneer from the refrigerator 10 minutes before cooking so it cooks evenly and absorbs the spices
Have a panini press or grill pan ready and clean
Prep all vegetables ahead of time (dice, slice, seed) so assembly goes quickly once the paneer is cooked

1
Make the marinade
- In a medium bowl, whisk together the Greek yogurt, ginger-garlic paste, Kashmiri chili powder, garam masala, ground cumin, lemon juice, salt, and 1 tablespoon oil until smooth and well combined.
- The mixture should be a thin, reddish paste.
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Ready when: Marinade is smooth and spices are fully incorporated
Tip: Whisk vigorously to ensure the spices are evenly distributed and don't clump.
2
Marinate the paneer
- Add the paneer cubes to the marinade and gently fold with a spoon until each piece is coated evenly.
- Let sit for 15–20 minutes at room temperature, stirring gently once or twice.
- The paneer will absorb the flavors and the marinade will slightly thin.
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Ready when: Paneer cubes are evenly colored and coated
Tip: Don't over-stir; paneer is delicate and can crumble if handled too roughly.
3
Make the raita
- While the paneer marinates, combine the yogurt, diced cucumber, chopped mint, ground cumin, salt, and black pepper in a small bowl.
- Stir until smooth and well blended.
- Taste and adjust seasoning if needed.
- Refrigerate until ready to serve.
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Ready when: Raita is smooth, well-mixed, and chilled
Tip: Use a fine dice for the cucumber so it doesn't add excess water; squeeze gently with paper towels if needed.
4
Sear the paneer tikka
- Heat 1 tablespoon neutral oil in a 10-inch skillet over medium-high heat (about 2 minutes until shimmering).
- Working in batches, carefully add the marinated paneer cubes using a slotted spoon (reserve the leftover marinade).
- Cook for 2–3 minutes per side, turning gently once, until the cubes are golden brown and have light char marks.
- Transfer to a clean plate.
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Ready when: Paneer has golden-brown exterior with light char marks and is warm throughout
Tip: Don't crowd the pan; give each piece space so it browns rather than steams. A slotted spoon prevents excess marinade from dripping into the hot oil.
5
Toast the bread
- While the paneer cools slightly, cut each ciabatta roll or panini bread in half horizontally.
- Lightly butter the cut sides.
- Heat a panini press or cast-iron skillet over medium heat.
- If using a grill pan, place it directly on the heat; if using a panini press, preheat for 1–2 minutes.
- Toast the buttered bread cut-side down for 1–2 minutes until light golden and crispy.
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Ready when: Bread is lightly golden and crispy on the cut side
Tip: Toasting the bread first prevents it from becoming soggy when you add the wet toppings.
6
Assemble the panini
- Spread a thin layer of raita on the toasted cut side of each bread bottom.
- Layer half the seared paneer cubes on each base, then divide the sliced red onion and red bell pepper between them.
- Top with cilantro if using.
- Spread a bit more raita on the inside of each bread top, then press gently to close the sandwich.
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Ready when: Sandwiches are assembled and closed
Tip: Use a gentle hand when pressing to avoid squishing the paneer cubes. Reserve extra raita for serving on the side.
7
Press and grill the panini
- Place both assembled panini on the panini press (or in the skillet if using a grill pan).
- If using a panini press, close the lid and grill for 2–3 minutes until the exterior is crispy and golden brown and the cheese inside is warmed through.
- If using a grill pan, cover with a heavy skillet or small cutting board weighted with a can, and grill for 2 minutes, flip, and grill the second side for 1–2 minutes until both sides are golden and crispy.
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Ready when: Bread is crispy and golden brown on both sides; paneer filling is warm and the bread holds together when lifted
Tip: A panini press is fastest and most consistent, but a skillet with a weight works equally well. The exterior should be dark enough to crackle when bitten, but not burnt.
8
Rest and serve
- Transfer the grilled panini to a cutting board and let rest for 1 minute so the filling sets slightly.
- Slice diagonally if desired and serve immediately with the remaining raita on the side for dipping or spreading.
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Ready when: Panini is cooled just enough to handle and slice cleanly
Tip: Serve while hot and crispy; these are best eaten fresh off the press.
9
Optional: Reheat leftoversOven 350°F / 175°C
- If you have leftover panini, wrap loosely in foil and reheat in a 350°F (175°C) oven for 5–7 minutes until warmed through.
- Do not use a microwave, as it will make the bread chewy.
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Ready when: Panini is hot throughout
Tip: Reheating in the oven restores the crispness of the bread that microwaving would destroy.

Good to know

Tips

Don't skip the marinating step: the yogurt tenderizes the paneer and helps the spices cling to it, creating better flavor.
If your paneer crumbles or breaks during cooking, it's likely too cold from the fridge. Always let it sit at room temperature for 10 minutes before cooking so it has time to firm up slightly and cook evenly.
Toast the bread before assembling to create a barrier that prevents the moist raita and vegetables from soaking through. This also adds a pleasant crunch that contrasts with the warm, creamy filling.
Make the raita as thick or as thin as you like: add more yogurt for a creamier sauce, or drain some of the cucumber liquid with a fine-mesh sieve for a thicker dip.

Make ahead

You can prepare the raita up to 1 day ahead (refrigerate in an airtight container). The marinade can be made up to 4 hours ahead and kept covered in the fridge. Marinate the paneer no more than 30 minutes before cooking—longer and it will become soggy.

Storage & reheating

Leftover panini: wrap in foil and refrigerate for up to 2 days. Reheat in a 350°F (175°C) oven for 5–7 minutes. Store raita separately in an airtight container in the refrigerator for up to 3 days. The panini does not freeze well due to the moisture in the raita and vegetables.

Substitutions

paneer cheese → halloumi or firm tofu (pressed and cubed). Halloumi has a higher melting point and will hold its shape; tofu works but will be less rich and require slightly longer cooking (3–4 minutes per side).
red bell pepper → yellow or orange bell pepper, or roasted red peppers from a jar. Roasted red peppers add sweetness and are slightly softer; use them straight from the jar without cooking.
ciabatta rolls or panini bread → naan bread or focaccia. Naan will cook faster (30–45 seconds per side); focaccia is denser and more forgiving when pressed.
fresh mint → fresh basil or cilantro. Basil gives an herbaceous note; cilantro adds brightness. Either works well with the Indian spices.
Kashmiri red chili powder → sweet paprika + pinch of cayenne pepper. Kashmiri chili is milder than cayenne; this combination replicates the color and gentle heat without overwhelming spice.