Paneer Tikka Salad Recipe | Chef Sanjyot Keer | Your Food Lab

Written recipe for Paneer tikka salad

Prep time: 20 mins
Cooking time: 15 mins
Serves: 4

For grilled paneer tikka
• Mustad oil 1 tsp
• Red chilli powder 1 tbsp
• Thick curd ½ cup
• Ginger garlic paste 1 tbsp
• Powdered spices:
1. Coriander powder 1 tbsp
2. Jeera powder 1 tsp
3. Garam masala 1 tsp
4. Black salt ½ tsp
5. Aamchur powder
• Salt to taste
• Fresh coriander 1 tbsp (chopped)
• Paneer 250 gm
• Olive oil 1 tbsp
• Add mustard oil in mixing bowl, add red chilli powder and whisk until the chilli powder bleeds, and thick curd, ginger garlic paste, powdered spices, salt to taste and fresh coriander, mix well. Cut the paneer into 2cm by 4 cm tile and keeping the thickness of 0.5 cm, and add the paneer tile, coat it well and marinate it for 15-20 minutes.
• Set a grill pan on medium heat, add olive oil and grill the marinated paneer on both sides for 3-4 minutes or until golden brown in colour.
• Further cut the paneer tile into 0.5 cm strips, keep aside for final plating.

For toasted bread cubes
• Brown bread 3 slices
• Olive oil
• Salt & pepper to taste
• Cut the bread slices into 1 cm squares.
• Set a pan on medium heat, add olive oil and toast the bread cubes, add salt & pepper to taste, toast the breads on both the sides until crisp and light golden brown, keep aside for final plating.

For salad
• Romaine lettuce 1 bunch
• Ice burg lettuce 1 cup
• Thick curd 3/4th cup
• Fresh mint leaves 1/4th cup
• Lemon zest (grate the lemon skin for lemon zest)
• Lemon juice 1 tsp
• Honey 1 tbsp
• Vinegar 1 tsp
• Olive oil 1 tbsp
• Onions 1 medium size (sliced)
• Red bell peppers 1 medium size (squares)
• Cucumber 1-2 medium size (sliced)
• Wash the romaine lettuce thoroughly with fresh water and trim off the stem, further chop roughly in to 1 inch.
• Wash the ice burg lettuce thoroughly with fresh water and further chop roughly in to 1 inch.
• Add the thick curd and fresh mint leaves in a grinding jar and grind until fine puree.
• Transfer the crud puree in a mixing bowl, add lemon zest, lemon juice, salt & pepper to taste, honey, vinegar and olive oil, mix well and add the roughly chopped romaine and ice burg lettuce, onions, red bell peppers and cucumber, mix lightly with clean hands so the curd mixture coats the veggies well, keep aside for final plating.

For final plating
• Salad
• Toasted Bread cubes
• Paneer tikka
• Your paneer tikka salad is ready to be served, serve it by spreading the salad over the serving bowl or platter, top it with toasted bread cubes and finally place the grilled paneer strips, enjoy this unique fusion salad as part of your Sunday brunch or you can make it whenever you crave for it.

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