Tired of the same old boring salads? Get ready to awaken your taste buds! This isn’t just a salad; it’s a vibrant explosion of flavor and texture that will transport you straight to a tropical paradise. We’re talking crispy, golden-brown paneer cubes glazed in tangy tamarind, tossed with sweet-yet-tart mango, and drizzled with a fiery ginger-chile-lime dressing. It’s the perfect balance of sweet, spicy, and savory, making it a show-stopping main course or a seriously impressive side. Let’s get cooking!
Ingredients
• For the Salad
• 4 tablespoons / 60 ml canola oil, divided
• 3 banana shallots or other large shallots, thinly sliced
• 1 pound / 450 g hard paneer, cut into ½-inch / 1.25 cm cubes
• 2 teaspoons / 10 ml tamarind paste, or to taste
• salt to taste
• 2 large semi-ripe mangoes
• 4 cups / 120 g lightly packed mixed salad leaves e.g. baby spinach and watercress
• 1 tablespoon / 15 ml fresh mint leaves, finely chopped
• 1 tablespoon / 15 ml cilantro, finely choppedFor the Dressing
• 1 Indian green chile, chopped
• ¾-inch / 2 cm piece of ginger, peeled and chopped
• 3 tablespoons / 45 ml fresh lime juice
• 1 tablespoon / 15 ml honey or maple syrup
• ¼ teaspoon salt
Instructions
1. Heat 2 tablespoons of the oil in a large frying pan over medium heat. Once hot, add the sliced shallots and stir-fry for 2-3 minutes until softened and fragrant.
2. Add the paneer cubes to the pan. Fry for about 4 minutes, turning every minute or so, until all sides are golden brown and wonderfully crisp.
3. Stir in the tamarind paste and ¾ teaspoon of salt. Continue to stir-fry for another minute to coat the paneer evenly, then remove the pan from the heat and set aside.
4. Prepare the mangoes. Use a vegetable peeler to remove the skin. Carefully slice the flesh away from the central stone, then cut the mango into wedges approximately ¼ inch / 0.5 cm thick.
5. In a large salad bowl, combine the mango wedges, mixed salad leaves, chopped mint, and cilantro.
6. Make the dressing. For the best flavor, use a mortar and pestle to grind the green chile and ginger into a smooth paste. Alternatively, chop them as finely as you possibly can. Whisk the paste with the lime juice, honey, ¼ teaspoon of salt, and the remaining 2 tablespoons of oil.
7. Just before serving, add the warm paneer mixture and the dressing to the salad bowl. Toss gently to combine everything, ensuring the leaves are lightly coated. Serve immediately.
Nutritional Information
• Serves: 2 as a main or 4 as a side
• Calories: 450 kcal per side serving
• Protein: 20g
• Fat: 30g
• Carbohydrates: 25g
• Note: is an estimate and may vary based on the specific and brands used.
Pro Tips
• The best mangoes for this salad are firm and semi-ripe. This provides the ideal balance of sweetness and tartness that complements the spicy dressing. Green Brazilian or Kent mangoes are excellent choices.
• Tamarind paste can vary wildly in concentration and sweetness between brands. Start with a smaller amount, taste the paneer, and add more until you reach a flavor you love.
• For the most flavorful dressing, use a mortar and pestle to crush the ginger and chile. This releases their essential oils for a more pungent and aromatic result than just chopping.
• Control the heat by de-seeding the green chile for a milder dressing, or leave the seeds in for an extra kick.
• This salad is a complete meal on its own, but it’s also fantastic served with warm, fluffy naan bread to soak up the delicious dressing.
FAQ
Q: Can I make this paneer mango salad vegan
A: Yes, you can easily make this salad vegan. Substitute the paneer with firm or extra-firm tofu that has been pressed to remove excess water. Pan-fry the tofu cubes until golden and crisp. For the dressing, ensure you use maple syrup, which is already listed as an option instead of honey.
Q: Is this salad a good source of vegetarian protein
A: Absolutely! Paneer is a fantastic source of vegetarian protein, making this salad a satisfying and complete meal with approximately 20g of protein per side serving. For an extra protein boost, you could also add a handful of roasted cashews or chickpeas.
Q: How can I store leftovers or prep this salad in advance
A: This salad is best enjoyed immediately to maintain the crispiness of the paneer and the freshness of the greens. If you need to prep ahead, store the components separately in airtight containers in the refrigerator: the cooked paneer, the mango and greens mixture, and the dressing. Combine and toss everything together just before serving.
Q: What if I can’t find semi-ripe mangoes
A: If you can’t find semi-ripe mangoes, you can use ripe mangoes, but be aware they will be sweeter and softer. Alternatively, a firm, slightly under-ripe peach or nectarine can provide a similar sweet-tart flavor and firm texture that works well in this salad.
