Tamarind Paneer and Mango Salad with Ginger Lime Dressing

Salads are of course a must anytime of year, though during the summer months serving them up as a focal point of a meal is an ideal way to cut down on time spent hovering over a hot stove. Admittedly, there is some cooking time involved in this salad, as the paneer cheese cubes are browned up along with the shallots, but when you experience the fresh and vibrant flavors that feature in this salad, you'll find it was well worth the effort.

With a myriad of textures, and sweet, sour and tart flavors, its boldness is only tempered by the elegance of the presentation, though even that demands attention. Succulent chunks of paneer cheese are fried until golden with crisp shallots and then finished and accented with tamarind. This whole explosion of goodness is then served over a bed of mixed greens and fresh herbs dressed with lime and ginger and topped with sweet and lush slices of fresh mango.

Do note, fresh herbs are essential for this recipe for the complete dining experience, even when not available in season.

Tamarind Paneer and Mango Salad with Ginger Lime Dressing

Recipe by Lisa Turner
Cuisine: Indian
Published on August 22, 2019

Colorful summer salad of golden fried paneer cheese, fresh sweet mango, mixed greens and fresh herbs tossed with a simple and vibrant ginger and lime dressing

Preparation: 15 minutes
Cooking time: 15 minutes

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Ingredients:

4 tablespoons olive oil, divided
2 large shallots, thinly sliced
14 oz (400 g) paneer cheese, cubed
1/2 tablespoon tamarind paste
1 teaspoon sea salt, divided
1 to 2 green chilies, seeded and finely chopped
1-inch piece fresh ginger, minced or grated
juice from 1 lime (2 tablespoons)
5 oz (150 g) mixed greens
1/4 cup fresh mint leaves, finely chopped
1/4 cup fresh cilantro, finely chopped
2 large mangoes, peeled and sliced into thin wedges

Instructions:

In a large frying pan, heat 2 tablespoons of the olive oil over medium heat. When hot, add the shallots and sauté for 5 minutes or until softened. Add the paneer cubes, and fry for another 8 to 10 minutes, turning frequently, until the cheese is golden. Stir in the tamarind paste and 1/2 teaspoon of the salt, remove from the heat, and set aside.
To make the dressing, whisk together the remaining 2 tablespoons of olive oil, chilies, ginger, lime juice, and the remaining 1/2 teaspoon of salt.
In a large bowl, toss the mixed greens with the mint and cilantro. Pour in the dressing and toss.
To serve, line four plates with mixed greens, top with pieces of the fried paneer, and a few slices of mango.

Makes 4 servings