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5 from 3 votes

Paneer ke Sooley

Cubes of Paneer stuffed with cheese, marinated with yogurt, aromatic spices and grilled to perfection! A must try barbecue recipe.
Course Snacks And Appetizers
Cuisine Indian
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 6 PEOPLE
Author Ruchi



  • 1/2 kg Paneer
  • 3 tablespoon Low fat Shredded Mozzarella cheese
  • 1 tablespoon Finely Chopped onion
  • 1/2 teaspoon Dried mint leaves
  • 1/2 teaspoon Black Salt (adjust to taste)




  • Assemble ingredients.
  • On a medium low flame, dry roast coriander seeds and fenugreek seeds until it starts releasing its aroma. It will take couple of minutes.
  • Once done, allow it to cool completely. Coarsely grind the spices.
  • In a separate pan dry roast besan on a low flame until light brown in color. Keep a close watch as besan gets burn quickly. Once done, set is aside.
  • Assemble rest of the ingredients. Cashew powder not shown but added to the recipe.
  • In a big bowl add all the ingredients one by one and...
  • Mix it well.
  • Add roasted besan and..
  • Grounded spices to the marinade.
  • Mix until well blended. Taste and adjust spices and salt.


  • Assemble cheese and other ingredients.
  • Add everything together and..
  • Mix it well.
  • Slice paneer in rectangles. Wet some toothpicks/wooden skewer in water. Set it aside.
  • Keep the slices thick. Each slice should be 1.5 inch thick.
  • Carefully make a slit in the slice.
  • Stuff the slice with cheese mixture.
  • Repeat the process with all the slices.
  • Cut slices in cubes and insert wet toothpick or skewers.
  • This will hold them together.
  • Gently fold each slice in marinade and..
  • Arrange on a baking wire rack or tray, cover and refrigerate for 2 hours.
  • Preheat oven @350 degree F. Bake paneer ke sooley for 20 - 30 minutes or until crisp and brown, turning occasionally.
  • Wanted to re-enact the same flavor, so placed 7-8 charcoal brisket over the flame and..
  • When they was red hot, placed the charcoal pieces in an old pan.
  • Skewered paneer cubes were placed on a wire rack and cooked until smokey and brown. The flame was on medium high until paneer was cooked.
  • I used the leftover marinade for the bell peppers and grilled them too.
  • Sprinkle sooley with chaat masala and lemon juice.
  • Serve hot with vinegar onions (recipe link above) and chutney of your choice.