Tandoori Paneer Salad

Tandoori Paneer Salad that’s vegetarian, gluten-free, easy to make, and so full of flavor! Cubed paneer marinated in a creamy, tandoori-inspired seasoning, then sauteed with onions and bell peppers and added to chopped kale. The whole thing is topped with mint raita sauce, so every bite is full of the most perfect textures and flavors!

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 (opens in a new tab) 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 (opens in a new tab)
• Lemon Juice
• Grated Ginger
• Minced Garlic
• Paprika
• Garam Masala (opens in a new tab) (or Chaat Masala)
• Ground Turmeric
• Paneer Cheese (opens in a new tab)
• 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 (opens in a new tab) 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:

1. Whisk the plain yogurt, oil, lemon, juice, and spices together to create a marinade.
2. Mix in the cubed paneer, chopped bell peppers, and chopped onion to coat evenly.
3. Cover and marinate for 2-4 hours in the refrigerator.
4. Heat avocado oil in a non-stick saute pan and add the marinated mixture.
5. Cook for about 5-10 minutes over medium-high heat, or until the paneer is golden brown.
6. Blend all of the ingredients for the mint raita together.
7. 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

Sign up for my email list to get my FREE 7 Meal-Planning Secrets To Making Wholesome Dinners (In 30 Minutes Or Less) (opens in a new tab) course!