Paneer Tikka Salad Recipe

Paneer tikka salad with cucumber, tomato, onion, poppadoms and yoghurt raita dressing.

Paneer Tikka Salad Recipe

This paneer salad is a collection of so many favourite things made into a single dish. Tikka style paneer, the elements of a kachumber salad, a minty raita dressing and a poppadom crisp, now THAT'S what I call a salad!

Course Main Course

Cuisine Anglo Indian

Diet Vegetarian

Keyword grilled paneer salad, indian paneer salad, paneer salad, paneer tikka salad

Prep Time 15

Cook Time 10

Total Time 25

Servings Servings

Calories 476kcal

Author Brian Jones

Ingredients

For the Paner Tikka:

200 g Paneer 7oz
2 tablespoon Natural Yoghurt
¼ teaspoon Salt
1 Garlic Clove
10 g Ginger ⅓ of a Thumb Sized Piece
½ tablespoon Kashmiri Chill Powder
½ teaspoon Ground Cumin
½ teaspoon Ground Coriander
½ teaspoon Ground Amchoor
½ tablespoon Dried Fenugreek

For the Raita Dressing:

4 tablespoon Natural Yoghurt
1½ tablespoon Mint Sauce
⅛-¼ teaspoon Salt
5 g Honey 1 teaspoon
1 teaspoon Cider Vinegar

For the Salad:

2 Large Ripe Tomatoes
1 Medium Red Onion 150g
½ Small-Medium Cucumber 175g
1-2 Mild Red Chilli Peppers
¼-½ teaspoon Salt
15 g Fresh Mint Leaves ⅔ Cup
2 Poppadoms pre cooked are fine

Instructions

Peel and grate the ginger for the paneer tikka.
Peel and mash the garlic for the paneer tikka.
Add the garlic and ginger to a bowl big enough to hold the paneer.
Pour in the yoghurt followed by the salt, herbs and spices and mix to form a paste.
Cut the paneer into a 1.5cm (½") dice, add it to the bowl and toss to coat, then cover with cling film and allow to sit in the fridge whilst you prepare the vegetables and dressing.
Place all of the ingredients for the raita dressing in a bowl and whisk.
Cut the tomatoes into quarters and then scoop out the seeds and discard them (a teaspoon is great for this), then cut the tomatoes into strips around 5mm wide and add them to a salad bowl.
Cut the red onion in half, then peel it and slice it into half moon shapes as thinly (~1mm) as you can and add it to the tomatoes.
Cut the cucumber in half and scoop out the seeds with a teaspoon, then cut it into strips around 2-3mm thick across the cucumber and add it to the bowl.
De-seed the chilli pepper/s and slice the flesh as thinly as you can, and add it to the chopped veggies.
Roughly chop the mint leaves and stir them through the salad along with the salt just before you start to cook the paneer.
Lay the paneer onto a baking tray lined with tin foil and cook it under the grill until it begins to colour, then flip and repeat on the other side. Alternatively, you can cook in an air fryer, spray the basket with oil, and then cook for 5-6 minutes at 200°C or 400°F, giving it a shake halfway through.
Plate up the salad, then sprinkle over the panner cubes, lightly crush the poppadoms and sprinkle them on top of the salad

Notes

If you have poppadoms that need cooking then check out my instructions on how to cook poppadoms.

Nutrition