Tandoori Paneer Salad

Recipe by
Total Time:
2 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Grill Recipe
Difficulty: Hard

Take a look at more Starter Recipes. You may also want to try Deep Fried Spring Chicken, Smoked Pomfret, Lehsuni Paneer Tikka, Chicken Drumsticks with Indian Masala

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Ingredients

  • 1 kg - paneer
  • 20 g - capsicum
  • 20 g - tomato
  • 20 g - onion
  • 20 g - pineapple
  • 1/2 tsp - black cumin seeds
  • 1 tsp - white pepper powder
  • 2 tsp - garam masala
  • 1 tsp - turmeric powder
  • 1 tbsp - lemon juice
  • Salt to taste
  • 1/2 cup - cream
  • 3/4 cup - yoghurt, drained
  • 2 tbsp - corn flour
  • 2 tsp - red chilli powder
  • 1/2 tsp - saffron
  • 1 tbsp - ginger paste
  • 1 tbsp - garlic paste
  • Butter for basting
  • 2 tsp - chaat masala

How to Make Tandoori Paneer Salad

  • Wash and cut vegetables, paneer and pineapple into 4 cm cubes.
  • Mix black cumin seeds, white pepper powder, garam masala, turmeric powder, two-thirds the lemon juice, and salt together.
  • Add the paneer cubes to this mixture and refrigerate for 1 hour.
  • Mix together cream, yogurt and corn flour.
  • Add remaining ingredients (except butter and chaat masala) and whisk to a fine batter.
  • Add the refrigerated paneer cubes, pineapple and vegetables cubes to the batter and leave to marinate for at least 1 hour.
  • Preheat oven to 150 degrees C/300 degrees F.
  • Skewer 6 paneer cubes and 4 pineapple-vegetable pieces per skewer and pack tightly together.
  • Roast in an oven for 5-6 minutes, basting regularly with melted butter.
  • Sprinkle chaat masala and the remaining lemon juice.
  • Garnish with slices of cucumber, tomato and onion.
  • Serve hot.

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