✕
FOLLOW US

  • Tiranga Paneer Salad In English & Hindi | Easy Vegetarian Snack | Indian Caprese Salad

    Tiranga Paneer Salad Recipe: How about a modern Indian tadka take on a Western vegetarian favourite this Republic Day? Our Tiranga Paneer Salad is a delicious Indian riff on the classic Italian caprese salad.

    Caprese salad is a simple Italian salad of sliced fresh mozzarella, sliced tomatoes, and whole leaves of sweet basil. The three elements are usually arranged in alternating layers on a plate and drizzled with extra-virgin olive oil and seasoned with salt and pepper to taste. Like pizza Margherita, caprese salad features the colours green, white, and orange.

    Our Tiranga Paneer Salad celebrates and honours the Indian flag. The three main colours of the Indian flag are presented by paneer, hari chutney, and tomatoes—all simple, fresh, and easily available ingredients.

    In this yummy starter, paneer provides the white, hari chutney imparts the beautiful springy green, and tomatoes provide the vibrant orange (or saffron). The tomatoes make for the prettiest salad, the paneer ensures the best tasting one, the hari chutney ties it all together, and the tadka or baghar drizzled on top bring in the spice.

    The contrasting colours add a wonderful visual pop to the Tiranga Paneer salad, plus it’s also healthy and tasty.

    Follow our quick and easy Tiranga paneer salad recipe to learn how to make Tiranga Paneer salad, which you can whip up in less than 30 minutes.

    Tiranga Paneer Salad is a great option for parties, celebrations, or just to satisfy your craving for something delicious but simple.

    Let’s celebrate India’s freedom with this bright and refreshing appetizer. Enjoy this colourful snack on any patriotic occasion like Independence Day or Republic Day.

    Take a look at our Best Paneer Recipes or see all our yummy Paneer Recipes right here!

     

  •
  • RECIPE

    INGREDIENTS

    2 tablespoon vegetable oil
    200 gram paneer, cut into 2x2x¼-inch slices
    1 1/2 teaspoon salt, or to taste, several uses
    1 1/2 teaspoon red chilli powder, mild
    1 1/2 tomato, sliced (8 slices) into ¼-inch thick rounds
    4 teaspoon hari chutney, (green coriander and mint chutney)
    chaat masala, to taste
    1 green chilli, fresh, chopped
    1 1/2 tablespoon ghee, (clarified butter)
    1 teaspoon cumin seeds (jeera)

    COOKING METHOD

    1. Place a heavy skillet or frying pan on medium heat; pour in oil Once hot, carefully place paneer in pan in a single layer. Do not overcrowd pan, preferably frying paneer in batches. Sprinkle with a pinch of salt and red chilli powder. Turn after paneer has browned in spots, about 2 minutes; repeat for the other side, adding another large pinch of salt and chilli powder, and frying for about 1 minute. Remove paneer.  Repeat for remaining paneer slices. Set aside and keep warm.
       
    2. In the same pan, with oil used for paneer, place tomato slices in a single layer. Pan fry them, sprinkling with a large pinch of salt and red chilli powder, till slightly charred on both sides about 2 minutes in all. Remove and set aside.
       
    3. Lay the cooked paneer slices on a serving platter. Spread ½ teaspoon hari chutney on every slice and top with one slice of fried tomato each. Sprinkle liberally with chaat masala and salt to taste. Sprinkle on chopped green chillies.
       
    4. Add ghee to a small kadhai or tempering pan, and once hot, toss in cumin seeds. Give it a stir and fry till aromatic, being careful to not let the cumin burn. Quick and carefully pour this tempering over the paneer salad. Serve immediately.

      Serves: 4 as a snack
      Prep Time: 5 minutes
      Cook Time: 10 minutes
       
TRENDING ON YUMMEFY