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Tandoori Pumpkin Paneer Wraps with Raita

Tandoori Pumpkin Paneer Wraps with Raita

These Tandoori Pumpkin Paneer Wraps feature chunks of velvety pumpkin and paneer covered in a blistered spicy yogurt coating nestled into warm naan bread slathered with cooling raita.
Prep Time 35 mins
Cook Time 40 mins
Course Main Course
Cuisine Indian
Servings 4


  • cooling rack
  • Food Processor


Tandoori Pumpkin Paneer Wraps

  • 1 pie pumpkin seeds and skin removed, cut into 1 ½-inch chunks
  • 2 tbsp olive oil
  • 1 tsp kosher salt divided
  • 3 cloves garlic
  • 1 (1-inch) knob ginger
  • 3-4 green chilis
  • ½ cup yogurt 3% milk fat or higher
  • ¼ cup chickpea flour
  • 2 tsp Kashmiri chili powder**
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • ½ tsp ground coriander
  • 1 brick paneer cut into 1 ½-inch chunks
  • 1 red onion cut into chunks
  • 8 pieces naan bread
  • 1 batch raita see below
  • ½ cucumber sliced into half moons
  • fresh mint leaves for sprinkling
  • fresh cilantro sprigs for garnishing


  • 1 cup yogurt 3% milk fat or higher
  • ½ cucumber shredded
  • 1 small red onion finely diced
  • 1 clove garlic minced
  • 2 tbsp fresh cilantro finely chopped
  • 2 tbsp fresh mint finely chopped
  • 1 tsp ground cumin
  • ½ tsp kosher salt
  • ¼ tsp ground coriander


For the Raita

  • Place all the ingredients in a bowl and stir to combine. Cover and refrigerate until ready to serve.
    1 cup yogurt, ½ cucumber, 1 small red onion, 1 clove garlic, 2 tbsp fresh cilantro, 2 tbsp fresh mint, 1 tsp ground cumin, ½ tsp kosher salt, ¼ tsp ground coriander

For Tandoori Pumpkin and Paneer

  • Preheat the oven to 400°F.
  • Place the pumpkin on a baking sheet lined with parchment paper. Drizzle the pumpkin with the olive oil and sprinkle with half of the salt. Place the pumpkin in the oven and roast for 10 minutes. Set aside to cool slightly.
    1 pie pumpkin, 2 tbsp olive oil, 1 tsp kosher salt
  • Increase the oven temperature to 450°F. Place a cooling rack on top of a baking sheet and place it into the oven to heat up.
  • Place the ginger, garlic, and chilis in a large food processor. Blitz until it resembles mulch. Place the puree in a large bowl and add the yogurt, chickpea flour, Kashmiri chili powder, ground cumin, garam masala, ground coriander, and the remaining salt. Stir to combine.
    3 cloves garlic, 1 (1-inch) knob ginger, 3-4 green chilis, ½ cup yogurt, ¼ cup chickpea flour, 2 tsp Kashmiri chili powder**, 1 tsp ground cumin, 1 tsp garam masala, ½ tsp ground coriander, 1 tsp kosher salt
  • Place the pumpkin, paneer, and red onion in the bowl and toss to coat. Once thoroughly coated, thread the ingredients onto a kabob skewer and set aside. Repeat until everything is threaded.
    1 pie pumpkin, 1 red onion, 1 brick paneer
  • Take the baking sheet and cooling rack out of the oven and place the skewers on top. Transfer the baking sheet and rack back to the oven and roast for 15 minutes. Turn the skewers and roast for another 15.
  • Take the skewers out of the oven and set them aside to cool slightly. Turn the oven off and place the naan directly on the oven rack. Let cook for 2 minutes. Take the naan out of the oven and slather with raita before placing a skewer on top and finishing with cucumber slices, cilantro, and fresh mint leaves. Serve immediately.
    8 pieces naan bread, 1 batch raita, ½ cucumber, fresh mint leaves, fresh cilantro sprigs


**If you can't find Kashmiri chili powder, sub in half paprika and half cayenne.
Keyword cucumber, naan, paneer, pumpkin, yogurt