This Tandoori Paneer Salad is a delightful fusion of smoky, spiced paneer paired with fresh vegetables and a creamy mint raita. Paneer cubes are marinated in a fragrant yogurt-based tandoori marinade, then pan-fried to golden perfection. Paired with crisp peppers, onions, and leafy greens, this salad is packed with vibrant flavors and textures. The cool and refreshing mint raita provides the perfect contrast to the warmth of the tandoori spices, making this dish both satisfying and refreshing.
Ingredients:
For the Tandoori Paneer Marinade:
- 1/2 cup whole milk plain Greek yogurt
- 1 tablespoon avocado oil
- 1 tablespoon lemon juice
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- 1 teaspoon paprika
- 1 teaspoon garam masala (or chaat masala)
- 1/2 teaspoon ground turmeric
- 6 ounces paneer, cut into 3/4-inch cubes
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 1 cup chopped onion
- 1 1/2 teaspoons avocado oil (for cooking)
- 3 cups chopped kale (or spinach)
For the Mint Raita:
- 1/4 cup of plain Greek yogurt made from whole milk
- 1 tablespoon water
- 6-8 fresh mint leaves, finely chopped
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- Pinch of salt
Instructions:
- Prepare the Tandoori Paneer Marinade: In a medium bowl, whisk together the yogurt, avocado oil, lemon juice, grated ginger, minced garlic, paprika, garam masala, and turmeric until smooth. Add the paneer cubes, red bell pepper, green bell pepper, and onion to the bowl. Gently toss to coat the paneer and vegetables in the marinade. Seal the container and chill in the refrigerator for a minimum of 30 minutes to let the flavors combine.
- Cook the Tandoori Paneer: Heat 1 1/2 teaspoons of avocado oil in a large skillet over medium heat. Once the oil is hot, add the marinated paneer and vegetables to the skillet in a single layer. Cook for 5-7 minutes, stirring occasionally, until the paneer is golden brown on the edges and the vegetables are tender but still crisp.
- Prepare the Salad Base: In a large bowl, toss the chopped kale (or spinach) with a pinch of salt and a drizzle of lemon juice or olive oil, if desired. Massage the kale lightly to soften it.
- Make the Mint Raita: In a small bowl, whisk together the Greek yogurt, water, chopped mint leaves, ground cumin, black pepper, and a pinch of salt.
- Assemble the Salad: Divide the kale or spinach among serving plates. Top each plate with the warm tandoori paneer and vegetable mixture. Drizzle with the mint raita and garnish with extra mint leaves if desired.
- Serve and Enjoy: Serve the Tandoori Paneer Salad immediately while the paneer and vegetables are warm, accompanied by the cool, refreshing mint raita.
Conclusion:
This Tandoori Paneer Salad is a balanced combination of warm, spiced paneer and fresh, crisp vegetables, all tied together with a cool mint raita. It’s a nutritious, flavorful dish that can be enjoyed as a light meal or a hearty side. With its vibrant colors and fragrant spices, this salad is sure to be a standout at any meal.
Tandoori Paneer Salad with Mint Raita
A warm and spiced salad with tandoori-marinatedpaneer, fresh bell peppers, onions, and a kale base, served with a cooling mintraita
Ingredients
For the Tandoori Paneer Marinade:
- 1/2 cup whole milk plain Greek yogurt
- 1 tablespoon avocado oil
- 1 tablespoon lemon juice
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- 1 teaspoon paprika
- 1 teaspoon garam masala or chaat masala
- 1/2 teaspoon ground turmeric
- 6 ounces paneer cut into 3/4-inch cubes
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 1 cup chopped onion
- 1 1/2 teaspoons avocado oil for cooking
- 3 cups chopped kale or spinach
For the Mint Raita:
- 1/4 cup of plain Greek yogurt made from whole milk
- 1 tablespoon water
- 6-8 fresh mint leaves finely chopped
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- Pinch of salt
Instructions
- Prepare the Tandoori Paneer Marinade: In a medium bowl, whisk together the yogurt, avocado oil, lemon juice, grated ginger, minced garlic, paprika, garam masala, and turmeric until smooth. Add the paneer cubes, red bell pepper, green bell pepper, and onion to the bowl. Gently toss to coat the paneer and vegetables in the marinade. Seal the container and chill in the refrigerator for a minimum of 30 minutes to let the flavors combine.
- Cook the Tandoori Paneer: Heat 1 1/2 teaspoons of avocado oil in a large skillet over medium heat. Once the oil is hot, add the marinated paneer and vegetables to the skillet in a single layer. Cook for 5-7 minutes, stirring occasionally, until the paneer is golden brown on the edges and the vegetables are tender but still crisp.
- Prepare the Salad Base: In a large bowl, toss the chopped kale (or spinach) with a pinch of salt and a drizzle of lemon juice or olive oil, if desired. Massage the kale lightly to soften it.
- Make the Mint Raita: In a small bowl, whisk together the Greek yogurt, water, chopped mint leaves, ground cumin, black pepper, and a pinch of salt.
- Assemble the Salad: Divide the kale or spinach among serving plates. Top each plate with the warm tandoori paneer and vegetable mixture. Drizzle with the mint raita and garnish with extra mint leaves if desired.
- Serve and Enjoy: Serve the Tandoori Paneer Salad immediately while the paneer and vegetables are warm, accompanied by the cool, refreshing mint raita.