Paneer Tikka and Rajma Salad: The Vegetarian Powerhouse
This Paneer Tikka and Rajma Salad offers a vibrant, flavorful, and fresh take on classic Indian ingredients. Marinated paneer tikka is cooked until crispy, then combined with kidney beans, fresh vegetables, and a creamy yogurt dressing for a satisfying and colorful meal.
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This Paneer Tikka and Rajma Salad recipe blend the smoky essence of paneer tikka with the earthy richness of kidney beans. The combination creates a satisfying and flavorful dish that’s perfect for any occasion.
The paneer provides a creamy texture, while the rajma beans add a hearty bite, making this salad both filling and delicious. The rainbow veggies add a burst of color and crunch. The refreshing yogurt and mint dressing add a layer of freshness, enhancing the overall taste of this vibrant salad.
Whether served as a standalone meal or as a side dish, this salad offers a burst of vibrant flavors that appeal to a wide range of palates. This salad can also be paired with freshly baked naan bread for a complete meal.
Alternatively, it can be enjoyed on its own as a light and refreshing lunch option. Whichever way you choose to serve it, this recipe is sure to impress with its simplicity and bold flavors.
Ingredients
Paneer: Use fresh and cut them into cubes. If you want to use an outdoor grill to make the tikka, marinate the whole block of paneer and grill it.
Red kidney beans: If you are using canned kidney beans, drain and rinse them well. Alternatively, you can cook red kidney beans from scratch and use them in this recipe.
Veggies and herbs: Select a colorful array of fresh vegetables for the salad. I am using cherry tomatoes, cucumber, bell peppers, red onion, cilantro, and mint leaves. Chop them into bite-sized pieces.
Dressing: Use plain whole milk yogurt for a creamy texture. You can substitute low-fat yogurt, but the dressing may be slightly thinner. Fresh mint leaves are essential for the signature flavor. A touch of sugar helps balance the tanginess of the yogurt and chili powder.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: In a bowl, combine the yogurt, tandoori masala, cumin, chili powder, salt, and pepper. Add the paneer cubes and toss to coat evenly. Marinate for 15 minutes.
Step 2: Lightly grease the air fryer basket and place the marinated paneer in a single layer. Air fry at 375 F for 8-10 minutes or until slightly charred.
Step 3: In a small bowl, whisk together the yogurt, mint leaves, sugar, salt, and chili powder.
Step 4: Combine the kidney beans, cherry tomatoes, cucumber, red onion, cilantro, and mint in a large bowl. Season with salt and pepper, and mix well.
Step 5: Place the salad mixture on a serving plate.
Step 6: Top with the grilled paneer cubes and drizzle with the creamy mint yogurt dressing.
Expert Tips
- Don’t skip marinating the paneer! Aim for at least 15 minutes.
- Don’t overcrowd the air fryer. This ensures even cooking and crisping of the paneer tikka on all sides. Cook in batches if necessary.
- If you prefer a smoother consistency of the dressing, blend the yogurt and mint leaves together until smooth.
Serving Suggestions
Light Lunch: Serve the salad on its own for a satisfying and protein-rich lunch. For added carbs, pair it with a side of whole-wheat crackers or pita bread.
Hearty Dinner: This salad can be transformed into a complete meal by being served alongside fluffy naan bread or a bed of brown rice. For a low-carb option, use large lettuce leaves as wraps. Fill them with the salad mixture and drizzle with additional dressing.
Appetizer Platter: Assemble the salad in smaller portions and serve it as a colorful and flavorful appetizer for your next gathering. Top the salad with masala papad for an added crunch element.
Storage Tips
Any leftover Paneer Tikka and Rajma Salad can be stored in an airtight container in the refrigerator for up to 3 days. If you want to serve the paneer tikka warm, store it separately and reheat it in an air fryer just before serving.
Before serving leftovers, allow the salad to come to room temperature for a few minutes. Avoid freezing the salad, as the texture of the vegetables and paneer may deteriorate upon thawing.
More Delicious Salads
- Lunchtime just got easier with this Chickpea Salad Sandwich recipe! Packed with creamy goodness and a flavorful yogurt-tahini dressing, it’s perfect for a filling vegetarian meal.
- Take a crowd-pleasing vegan dish to your next potluck with this easy Moroccan Chickpea Salad. Packed with flavor and tossed in a lemony dressing, it’s a guaranteed hit!
- Crunchy, zesty, and oh-so-easy! This Lentil & Carrot Salad recipe is a vegan dream, ready in under 30 minutes.
- Light and flavorful tuna chickpea salad is the perfect lunch option! It’s packed with protein and easy to make.
- This Salmon and White Bean Salad is light, satisfying, and bursting with flavor. Salmon, beans, fresh veggies, and a tangy lemon dressing – what’s not to love? It’s perfect for a quick lunch or a refreshing dinner.
If you tried this Paneer Tikka and Rajma Salad Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
Ingredients
For the paneer:
- 1 14 oz block paneer cubed
- 1 tablespoon olive oil
- 2 tablespoons yogurt
- 1 tablespoon tandoori masala
- Salt and pepper to taste
For the salad:
- 1 15 oz can kidney beans drained and rinsed (alternatively, use 1½ cups of cooked kidney beans)
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1 small bell pepper diced
- ½ red onion finely chopped
- ¼ cup cilantro chopped
- ¼ cup mint leaves chopped
For the dressing:
- ¾ cup yogurt
- 1 tablespoon mint leaves
- ½ teaspoon sugar
- ½ teaspoon salt adjust as per taste
- ¼ teaspoon red chili powder optional
Instructions
- Marinate the paneer: In a bowl, combine the yogurt, tandoori masala, cumin, chili powder, salt, and pepper. Add the paneer cubes and toss to coat evenly. Marinate for 15 minutes.
- Air Fry the paneer: Lightly grease the air fryer basket and place the marinated paneer in a single layer. Air fry at 375 F for 8-10 minutes or until they are slightly charred.
- Make the dressing: In a small bowl, whisk together the yogurt, mint leaves, sugar, salt, and chili powder.
- Prepare the salad: Combine the kidney beans, cherry tomatoes, cucumber, red onion, cilantro, and mint in a large bowl.
- Assemble the salad: Place the salad mixture on a serving plate. Top with the grilled paneer cubes and drizzle with the creamy mint yogurt dressing. Serve immediately.
Notes
- Don’t skip marinating the paneer! Marinating allows the flavors to penetrate the cheese, resulting in more flavorful paneer tikka. Aim for at least 15 minutes, but overnight is ideal for even deeper flavor.
- Don’t overcrowd the air fryer. This ensures even cooking and crisping of the paneer tikka on all sides. Cook in batches if necessary.
- If you prefer a smoother consistency of the dressing, blend the yogurt and mint leaves together until smooth.
Nutrition
