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5 from 1 vote

Vegetarian Paneer Tikka Salad

How to make an easy healthy Paneer Salad recipe. Our vegetarian Paneer Tikka Salad features Indian spices, tomatoes, onions and spinach.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Salad
Cuisine: Indian
Keyword: Paneer Salad
Servings: 6
Calories: 361kcal

Equipment

  • French knife
  • Roasting Pan
  • measuring cups
  • measuring spoon

Ingredients

  • 2 lb Beefsteak Tomatoes quartered
  • 6 Garlic Cloves
  • 1/4 cup Canola Oil
  • 2 tsp Kosher Salt
  • 2 Medium Red Onions
  • 12 oz Paneer cut into 1/2 inch cubes
  • 1 tsp Ground Cumin
  • 1 tsp Chili Powder
  • 1 tsp Garam Masala
  • 1 tbsp Lime Juice
  • 4 cups Baby Spinach packed
  • 2 Naan Bread sliced into wedges

Instructions

  • Preheat oven to 425 F.
  • Place the tomatoes in a roasting pan along with the garlic, then drizzle with 1 tablespoon of oil and 1/2 teaspoon of salt. Peel the onions, cut into wedges and put them into a seperate roasting pan with the paneer. Shake together so they lie in a single layer. Drizzle with 1 tablespoon of oil and sprinkle over 1/2 teaspoon of salt. Place both pans in the oven for 30 minutes.
  • Meanwhile, combine the cumin, chili powder, garam masala, lime juice, 2 tablespoon of oil and 1 teaspoon of salt. Whisk to combine.
  • When the 25 minutes are up, remove the onion pan from the oven, add the naan, and toss together so the naan becomes coated. Return to the oven and cook both pans for another 8-10 minutes.
  • Use a slotted spoon to remove the garlic cloves and when cool enough squeeze the flesh into the dressing. Add the tomatoes to the onions, paneer, and naan, leaving some of the juices behind. Add the spinach and dressing, and enough of the tomato juices so that are coated well. Serve hot.

Nutrition

Calories: 361kcal | Carbohydrates: 29g | Protein: 32.6g | Fat: 13.1g | Saturated Fat: 2.5g | Cholesterol: 11mg | Sodium: 1923mg | Potassium: 747mg | Fiber: 3.5g | Sugar: 13g | Calcium: 205mg | Iron: 3mg