Name: Roasted Paneer Tikka Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 150 g Paneer, cubed; 2 tbsp Indian-Style Yogurt, thick yogurt; 1 tsp Paneer Tikka Masala, or tandoori masala; ½ tsp Kashmiri Chili Powder; ½ tsp Ginger-Garlic Paste; 1 tbsp Cooking Oil, for roasting; ⅓ cup Green Bell Pepper, diced; ⅓ cup Red Bell Pepper, diced; ⅓ cup Yellow Bell Pepper, diced; ½ cup Onion, cubed and layers separated; 1 cup Lettuce, torn into bite-sized pieces; 1 tbsp Mint Leaves, finely chopped (for dressing); 1 tbsp Lemon Juice, for dressing; ½ tsp Salt, to taste

25 mintotal

Prep 15 min · Cook 10 min

Serves: 2
Difficulty: Medium
Spice: Medium

Add to your week

Method

In a bowl, mix thick curd, tikka masala, red chilli powder, ginger-garlic paste, and a pinch of salt to make a marinade.
Add the paneer cubes to the marinade and coat them well. Let it sit for 10 minutes.
10 min
Heat the cooking oil in a pan over medium-high heat. Pan-roast the marinated paneer cubes until they develop a charred, golden crust. Remove and set aside.
In the same pan, lightly toss the diced capsicums and onions for 1-2 minutes just to remove the raw bite, retaining their crunch. Let them cool slightly.
1–2 min
Prepare the dressing: Whisk lemon juice, chopped mint, a pinch of salt, and optionally a dash of olive oil.
In a large salad bowl, arrange the lettuce bed. Top with the slightly warm roasted veggies and paneer tikka cubes.
Drizzle the mint-lemon dressing over the salad and toss gently.
Serve immediately, as a meal in itself.

How to tell it's done

Features warm, soft paneer with crisp edges, crunchy vegetables, and a fresh crisp lettuce base.

Getting it right

Tip

Make sure the pan is hot before adding paneer so it sears rather than steams. Don't overcook the capsicums; they should stay crunchy.

What to serve it with

Perfect as a high-protein dinner or a lunchbox salad. Pair with a mint-yogurt dip on the side.

Maharashtrian Shengdana Salad

Shengdana salad dresses roasted peanuts with onion and tomato, a Maharashtrian koshimbir.

25 minvegan

Maharashtrian Upwas Ratali Salad

Ratali salad dresses boiled sweet potato with peanuts and pomegranate, eaten on fasting days.

25 minvegan

Mixed Sprouts & Corn Salad

Mixed sprouts and corn salad tosses raw sprouts with boiled corn and lemon.

24 hr 15 minvegan

Moong Dal Kosambari

Kosambari tosses soaked mung dal with cucumber and coconut, a raw South Indian salad served at festivals.

2 hr 25 minvegetarian

Mulligatawny Soup

Mulligatawny is the Anglo-Indian soup that came from rasam, thickened with lentils and served with rice.

1 hrnon vegetarian

North Indian Sirke Wale Pyaaz

Sirke wale pyaaz pickles small onions in vinegar until they turn pink, the standard tandoori accompaniment.

48 hr 5 minvegan

Ingredients