These buttery-soft & cheesy tandoori paneer sliders come together in just 30 minutes. Juicy, smoky paneer tikka and veggies are nestled between soft dinner rolls with sriracha mayo and instant-pickled onions. These easy paneer sliders are perfect for quick meals, snacks, or parties.
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The first time I made these Tandoori Paneer Sliders was for a Super Bowl party as a vegetarian option to go with tandoori chicken sliders, and they disappeared before halftime! Now, they've become my go-to dish when I want something easy and flavor-packed without spending a long time in the kitchen.
It's a super simple recipe. I toss the paneer and bell peppers in a classic spiced yogurt marinade, then cook them up fast in the air fryer (my preferred method!) or on the stove. I tuck the cooked filling into soft buns with melty mozzarella, tangy instant pickled onions, and a sweet-spicy sriracha mayo. That easy!
Why You'll Love Tandoori Paneer Sliders
My family loves these paneer tikka sliders. Here's why you'll love them too:
- They're versatile - great for weeknight dinners, game day spreads, or an easy party tray.
- 30-minute dinner that feels fun and is weeknight-friendly.
- Minimum prep and cooking times are mostly hands-off.
- Party-friendly: easy to serve, easy to grab.
- Make-ahead-friendly: paneer tikka and sauces can be prepped in advance.
- Versatile: switch buns, add veggies like corn or jalapeños, or swap the sriracha mayo for green chutney.
Ingredients - Notes & Substitutions
Here's what you need to make these delicious paneer tikka sliders:
- Paneer: Full-fat or low-fat, both work. If using homemade paneer, let it sit for a day to firm up. Swap with extra-firm tofu for a vegan option.
- Bell peppers: Any color. It adds a nice crunch.
- Spices: Usual Indian spices, including turmeric, coriander, cumin, garam masala, chaat masala, and Kashmiri chili powder - swap for paprika for a milder flavor.
- Lime and oil: Fresh lime juice works the best. Olive or avocado oil works great.
- Cilantro: freshly chopped, adds a herby flavor to the marinade.
- For Sriracha mayo: sriracha, mayo (light works best!), lime, honey, and salt.
- For Instant Pickled onions: red or white onion, lime juice, salt, chaat masala, and Kashmiri chili powder
- Cheese: Shredded mozzarella melts best, but use whatever you like - cheddar or pepper jack cheese.
- Slider buns: Any soft dinner rolls work. I use Hawaiian Sweet or buttery buns. Brioche buns also work great.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How To Make Tandoori Paneer Sliders
These cheesy paneer tikka sliders with Hawaiian rolls come together easily in 30 minutes with minimal effort. Here are the step-by-step photos & instructions:
- Step 1: Thinly slice onions, then toss them with salt, red chili powder, chaat masala, and lime juice. Keep it aside.
- Step 2: In a bowl, whisk together the yogurt, spices, and lime juice. Add the paneer, red pepper, cilantro, and half of the pickled onions, then toss to coat.
- Step 3: Add the marinated paneer and veggies to the air fryer basket in a single layer.
- Step 4: Air fry at 360°F for 7- 8 minutes.
- Step 5: Combine mayo, sriracha, salt, honey, and lime juice in a bowl.
- Step 6: Slice the slider buns in half while keeping them attached. Spread sriracha mayo evenly on both sides. Layer shredded cheese, then cooked paneer mix, followed by the remaining pickled onions and cheese. Place the other half of the buns on top.
- Step 7: Lightly brush the top with melted butter.
- Step 8: Sprinkle nigella seeds or black sesame seeds. Wrap with aluminum foil and air-fry at 375°F for 6-8 minutes, until the cheese melts. Serve warm!
Serving Suggestions
These paneer sliders are pretty versatile and can be served in a few different ways. Here are my favorites:
- Weeknight meal: Serve these sliders with crispy sweet potato fries (no-fry, a 15-minute kachumber salad, or crispy-roasted broccoli.
- Game day: Serve with extra sriracha mayo for dipping, potato chips, and a juicy side salad like this Mango & black bean salad.
- Set up a Party platter: Add tandoori chicken sliders to the mix, and pair with crispy potato wedges and a crunchy slaw.
Serving Size: I usually plan for 2 sliders per person for a home meal and 1 per person for a party with other entrees.
Storing, Reheating & Make Ahead Tips
Leftovers can be stored in an airtight container in the fridge for up to a day. The sliders get soggy after that and won't be fun to eat.
To reheat, place the desired portion on a plate and microwave for 30-45 seconds, or until warmed through.
Make Ahead: You can cook the paneer and veggies 1-2 days ahead and assemble the sliders just before your guests arrive.
Ultimate Tandoori Guide: Learn all about the tandoori-style of cooking in this post - What is Tandoori? Looking for more Tandoori flavor - Checkout these authentic, sizzling tandoori recipes of India.
Frequently Asked Questions
Yes, of course! Spread the marinated paneer and veggies on a baking sheet and roast in a preheated oven at 450°F for 12-15 minutes. After assembling sliders, wrap them in foil, place them on a baking sheet, and cook at 350°F for 10-12 minutes.
Yes, you can. You can substitute paneer with extra-firm tofu and follow the exact recipe. For chicken, however, the prep and cook time will differ slightly. You can follow this recipe for Tandoori chicken sliders.
You can make these sliders in the oven as well. Preheat the oven to 350℉. Assemble them as per instructions and place them on a baking tray. Cover the tray with aluminum foil, place it in the preheated oven in the middle layer, and cook for about 8 to 10 minutes.
Paneer Favorites On The Blog
These recipes are part of the Paneer Recipe Collection.
📖 Recipe
Tandoori Paneer Sliders - Air Fryer or Stove
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Video
Equipment
Ingredients
Ingredients for Marinade
- 16 oz paneer cut in ½-inch cubes
- 1 small red bell pepper chopped into ½-inch pieces
- 2 tablespoon plain Greek yogurt
- ¾-1 teaspoon salt adjust to taste
- ¼ teaspoon ground turmeric
- 1 teaspoon dried ginger powder or 2 teaspoon ginger paste
- ½ teaspoon garlic powder or 2 teaspoons garlic paste
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- 1 teaspoons Kashmiri Red chili powder or paprika for mild flavor
- 1 teaspoon chaat masala
- 2 teaspoons lime juice (about ½ a lime)
- 1 tablespoon olive oil or avocado oil
- 2 tablespoon chopped cilantro leaves
Sriracha Mayo
- 3 tablespoons mayonnaise
- 1 tablespoon sriracha
- ½ teaspoon lime juice
- ⅛ teaspoon salt
- ½ teaspoon honey
Pickled Onions
- 1 medium red onion, sliced or white onion
- ¼ teaspoon salt
- ½ teaspoon Kashmiri Red chili powder
- ½ lime, juiced
For Assembling Sliders
- 12 Hawaiian Sweet Rolls (1 pack)
- ½ cup shredded mozzarella cheese
- 1 tablespoon butter melted
- 1 teaspoon nigella seeds or black sesame seeds
Instructions
- Pickle Onions: Thinly slice onions, then toss them with salt, red chili powder, chaat masala, and lime juice.
- Marinate: In a bowl, whisk together the yogurt, spices, and lime juice. Add the paneer, red pepper, cilantro, and half of the pickled onions, then toss to coat.
- Air Fry: Add the marinated paneer and veggies to the air fryer basket in a single layer. Air fry at 360°F for 7- 8 minutes. Alternatively, cook in a skillet on medium-high heat for 8-10 minutes.
- Prepare Sriracha Mayo: While the paneer is cooking, combine mayo, sriracha, salt, honey, and lime juice in a bowl.
- Assemble Sliders: Slice the slider buns in half (keep the rolls attached). Spread sriracha mayo on the cut sides. Add a layer of shredded cheese, spoon on the cooked paneer mixture, top with the remaining pickled onions and a little more cheese, then place the top buns back on.
- Air-fry to melt cheese: Lightly brush the top with melted butter. Sprinkle nigella seeds (or black sesame) over the top. Wrap the sliders with foil and air-fry at 375°F for 7-8 minutes, until the cheese is melted and the sliders are warmed through. Serve warm!
Notes
- Slider buns: Traditional Hawaiian sweet rolls are ideal for this recipe, but feel free to use the 'buttery rolls' instead. If using Indian Pav, scrape off some of the bread from the cut side since those are very dense.
- Don't separate the rolls: Keeping the Hawaiian rolls intact and cutting through lengthwise makes assembly and toasting a breeze.
- Paneer: Use full-fat for the creamiest texture. Use low-fat paneer to shave off a few calories.
- Don't overcrowd the fryer pan, or the paneer will steam rather than sear. Cook in two batches if needed.
- Use Greek Yogurt:Thick yogurt is key to achieving the best paneer tikka texture. If plain yogurt is all you have, stir in 1 teaspoon besan (chickpea flour) or 1 teaspoon cornstarch to thicken it.
M Davis says
Aneesha, you’ve done it again! These Tandoori Paneer Sliders are a total winner. The combination of the sriracha mayo with those instant pickled onions is absolute genius. My family devoured them!
Aneesha Gupta says
How wonderful- thank you! I'm so glad your family enjoyed these sliders. If you eat chicken, I highly recommend trying the Tandoori Chicken Sliders as well.