Description
A vibrant fusion of smoky tandoori paneer and crisp garden-fresh veggies, this Tandoori Paneer Salad is bold, refreshing, and utterly irresistible.
Ingredients
- Paneer: 250 grams, cubed
- Greek Yogurt: 4 tablespoons
- Lemon Juice: 1 tablespoon
- Ginger-Garlic Paste: 1 teaspoon
- Tandoori Masala: 1 tablespoon
- Red Chili Powder: 1/2 teaspoon
- Turmeric Powder: 1/4 teaspoon
- Salt: 1/2 teaspoon
- Olive Oil: 1 tablespoon
- Lettuce or Mixed Greens: 2 cups, chopped
- Cherry Tomatoes: 1 cup, halved
- Cucumber: 1, sliced
- Red Onion: 1 small, thinly sliced
- Coriander Leaves: 2 tablespoons, chopped
Instructions
- Preheat Your Equipment: Heat your grill pan or skillet on medium-high heat while your paneer marinates.
- Combine Ingredients: In a bowl, mix yogurt, lemon juice, ginger-garlic paste, tandoori masala, red chili, turmeric, salt, and half the oil. Add paneer cubes and coat well. Let sit for 15–20 minutes.
- Prepare Your Cooking Vessel: Brush your hot grill pan or skillet with remaining oil to prevent sticking.
- Assemble the Dish: Place the marinated paneer on the grill. Cook each side for about 2–3 minutes until nicely charred.
- Cook to Perfection: Ensure paneer is golden outside and soft inside. Remove and rest for 2–3 minutes.
- Finishing Touches: In a large bowl, toss lettuce, tomatoes, cucumber, onion, and coriander. Drizzle with your favorite light dressing or a simple lemon-olive oil mix.
- Serve and Enjoy: Top salad with grilled paneer. Serve immediately for the freshest taste and best texture.
Notes
- Use skewers for easier grilling and even cooking.
- Keep veggies chilled for extra crunch.
- Don’t overcook the paneer or it may turn rubbery.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg
Keywords: Tandoori Paneer Salad, Indian Salad, Grilled Paneer, Summer Salad, Spicy Salad, Healthy Indian Recipe