Spicy Roasted Paneer Salad

Paneer salad

The last few days of December was spent with my husband and my families. First four at my parents’ in Bangalore and another four at his in Mumbai. I can’t even begin to tell you how much we ate and what all we ate. Maybe in another post I’ll elaborate. But once I was on the plane back to Gurgaon, I knew I ate to my heart and stomach’s content and that I had to go easy once I was home. I’m slowly cutting down on sugar and other carbs like wheat and rice. No more chocolates and carb heavy meals every day.

Paneer salad

To start off with, here’s a paneer salad. Paneer isn’t very popular among the people I know. Mostly because it goes into curries or drenched in oil and tomatoes with other vegetables. It is made in way that renders in unrecognizable. Remember this khichdi with pan roasted paneer? I made paneer in a similar fashion for this salad. Salads can be quite boring at times and I’ve always tried to have a hero within a salad to make it more enjoyable. Usually it’s some form of protein like chicken or fish. Since I wanted to keep it vegetarian, I picked paneer.

Paneer salad

I simply tossed fresh paneer slices in tandoori chicken masala and salt. And then pan roasted it to give it a nice brown colour. This is probably my favourite way of eating paneer. For dressing, I mixed together lemon juice, apple cider vinegar, balsamic vinegar, mustard paste, salt and honey. Crushed dried herbs are great too for flavour. Some greens and sliced bell peppers with the paneer and you have yourself a good clean healthy lunch.

Yield:

1 portion

Prep time:

15 mins

Cooking time:

5 mins

Ingredients:

Paneer – 4-5 slices or cubes

Tandoori chicken masala – 2 tbsp OR a mix of chilli, cumin and turmeric powder

Salt – 1 tsp

Salad greens – a bowl (lettuce, basil, rocket)

Bell pepper (capsicum) – 1 sliced

Tomato – 1/2 sliced

Any kind of nuts – handful

Dressing:

Lemon juice – of 1/2 lemon

Balsamic vinegar – 1 tbsp

Apple juice (store bought) – 3 tbsp

Honey – 2 tsp

Mustard paste/sauce – 2 tsp

Salt to taste

Crushed dried herbs – 1 tsp

Method:

Assemble greens, tomato and bell pepper slices in a bowl.

Heat a nonstick pan with 2 tsp oil.

Toss paneer slices in the tandoori masala with salt so all sides are covered with it.

Place the slices on the hot pan and let them brown on medium heat. You don’t want to scorch them on high heat.

Once both sides are brown, take them off the heat and place them on the salad greens. Throw the nuts in.

Whisk all ingredients for the dressing and pour on salad.

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