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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Make a small cross-cut on the tomatoes and blanch them for 2–3 minutes.
Transfer the tomatoes to cold water and remove the skin.
Blend the tomatoes into a smooth puree.
Heat oil in a pan and sauté chopped garlic and onion lightly.
Add the tomato puree and cook on medium heat.
Add tomato ketchup, oregano, chilli flakes, black pepper, sugar and salt.
Cook for 10–15 minutes until the sauce becomes thick.
Cool completely and store in an airtight container.
Mix hung curd with all the marinade ingredients.
Add paneer, onion and capsicum and mix gently.
Marinate for 15–20 minutes.
Grill or cook in a tandoor until lightly charred.
Keep aside.
Spread homemade pizza sauce evenly over the pizza base.
Spread mozzarella cheese over the sauce.
Arrange the tandoori paneer, onion and capsicum evenly.
Bake at 220–250°C for 7–10 minutes.
Remove when the cheese is fully melted and the edges are golden.
Garnish with chaat masala and coriander.
Slice and serve hot.
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You can substitute paneer with tofu for a vegan option.
Adjust the spice level by varying the amount of chilli flakes and black pepper.
Can I use store-bought pizza sauce?
Yes, you can use store-bought pizza sauce if you prefer.
How can I make the pizza spicier?
Increase the amount of chilli flakes and black pepper for more heat.
Can I prepare the tandoori paneer tikka in advance?
Yes, you can prepare it a day ahead and store it in the refrigerator.
What can I use instead of paneer?
Tofu can be used as a substitute for paneer.
How do I store leftover pizza?
Store leftover pizza in an airtight container in the refrigerator for up to 3 days.
