Snacks & street food · Indian fusion
Paneer Tikka Salad
Cubes of paneer, peppers and onion in a tangy tandoori marinade, seared until blistered and tossed over a crisp salad with mint-yoghurt dressing.
Prep 20 min · Cook 10 min · Total 30 min + 20 min marinade · Serves 2
Ingredients
Tikka marinade
- 250 g Paneer, cut into 2.5 cm cubes
- 1 Green pepper (capsicum), cut into squares
- 1 Small onion, cut into petals
- ¼ cup Thick plain yoghurt
- 1 tsp Ginger-garlic paste
- 1 tsp Kashmiri red chilli powder
- ½ tsp Ground cumin
- ½ tsp Garam masala
- 1 tsp Kasuri methi, crushed
- ½ tsp Chaat masala
- ½ tsp Salt
- 1 tbsp Lemon juice
- 1 tbsp Mustard oil or any oil
Mint-yoghurt dressing
- ½ cup Plain yoghurt
- ½ cup Mint leaves
- ¼ cup Coriander leaves
- 1 Green chilli
- ½ tsp Roasted cumin powder
- 1 tsp Lemon juice
- ¼ tsp Salt
Salad
- 3 cups Mixed salad leaves or shredded lettuce
- 1 Cucumber, diced
- 1 Carrot, grated
- 10 Cherry tomatoes, halved
- 2 tbsp Roasted peanuts or sev, for crunch
Method
- Marinate. Mix the yoghurt, ginger-garlic paste, spices, salt, lemon juice and oil into a thick paste. Fold in the paneer, pepper and onion gently so the paneer doesn't break, and leave for 20 minutes.
- Blend the dressing. Blend the mint, coriander, chilli and lemon juice with 2 tbsp of the yoghurt until smooth, then stir into the rest of the yoghurt with the cumin and salt. Thin with a little water to drizzling consistency.
- Sear. Heat a griddle or wide frying pan until very hot and brush with oil. Lay in the paneer and vegetables in one layer and cook for 2 minutes a side, turning with tongs, until blistered and charred in spots. Work in two batches if needed.
- Assemble. Toss the leaves, cucumber, carrot and tomatoes on a platter. Top with the hot paneer tikka and vegetables, drizzle with dressing and scatter over the peanuts or sev. Serve straight away.
Tips
If your paneer is firm and squeaky, soak the cubes in hot salted water for 10 minutes before marinating. They stay soft and soak up more flavour.