Vegetarian Tandoori Paneer Salad Recipe
When I initially looked through my friend, Vasudha’s, cookbook, I knew I absolutely had to try this salad recipe. This Vegetarian Tandoori Paneer Salad has truly become one of my new favorites! It’s hearty and filling, yet wholesome and made with the best flavors. Cody and I couldn’t stop talking about how we could literally eat this forever!
This recipe is originally from The Vegetarian Reset by Vasudha Viswanath, and it is SO. GOOD. If you’re looking for more plant-based, vegetarian recipes to bring into your weekly menu, definitely check out her cookbook!
What You’ll Need
Tandoori Paneer Marinade
- Whole Milk Plain Greek Yogurt
- Avocado Oil
- Lemon Juice
- Grated Ginger
- Minced Garlic
- Paprika
- Garam Masala (or Chaat Masala)
- Ground Turmeric
- Paneer Cheese
- Bell Peppers
- Onions
- Chopped Kale (or spinach)
Mint Raita
- Whole Milk Plain Greek Yogurt + Water
- Fresh Mint Leaves
- Ground Cumin
- Pepper/Salt
Tip: Easily make this recipe vegan by using extra-firm tofu instead of paneer and plain vegan yogurt instead of Greek yogurt!
How to Make This Tandoori Paneer Salad
This Tandoori Paneer Salad is actually incredibly easy to make! Here’s how to put this recipe together in 7 simple steps:
- Whisk the plain yogurt, oil, lemon, juice, and spices together to create a marinade.
- Mix in the cubed paneer, chopped bell peppers, and chopped onion to coat evenly.
- Cover and marinate for 2-4 hours in the refrigerator.
- Heat avocado oil in a non-stick saute pan and add the marinated mixture.
- Cook for about 5-10 minutes over medium-high heat, or until the paneer is golden brown.
- Blend all of the ingredients for the mint raita together.
- Layer the salads with chopped kale, the paneer vegetable mixture, and drizzle with mint raita!
How to Store Leftovers
The best way to store leftovers for this salad is to keep the cooked paneer and vegetable mixture separate from the raita. Place each component in separate, airtight glass containers and store in the refrigerator for up to 3-4 days!
When ready to eat, heat up the paneer mixture in the microwave until evenly warm and add over chopped kale. Top with a drizzle of mint raita and enjoy!
More Vegetarian Recipes You’ll Love
- Sesame Tahini Noodles
- Mushroom & Spinach Pasta Bake
- Vegan Spicy Thai Tofu Tacos
- Chili Mango Zesty Quinoa Salad
- Mushroom Cauliflower Pizza
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Tandoori Paneer Salad
Equipment
Ingredients
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, chopped into 3/4-inch cubes
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 1 cup chopped onion
- 1 1/2 teaspoon avocado oil (for cooking)
- 3 cups chopped kale (or spinach)
Mint Raita
- 1/4 cup whole milk plain Greek yogurt
- 1 Tablespoon water
- 6-8 fresh mint leaves
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- pinch of salt
Instructions
- Whisk together all of the ingredients for the marinade in a large bowl.
- Add in the paneer, peppers, and onions, then mix to coat each piece well.
- Cover and refrigerate for 2-4 hours.
- Heat a medium saute pan (preferably nonstick) over medium-high heat and add avocado oil.
- Transfer the marinated mixture to the pan and cook, stirring occasionally, until the paneer is golden brown (about 5-10 minutes)
- Blend all of the ingredients for the mint raita together.
- Serve the cooked paneer and vegetables over the chopped kale, then drizzle with raita. Enjoy!
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