Paneer, Mango + Tamarind Salad Recipe

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Fresh India 130 Quick, Easy and Delicious Vegetarian Recipes for Every DayYou need hard, semi-ripe mangoes for this, as they tend to have a good balance between sweetness and acidity. They don’t have to be Indian – the green Brazilian mangoes available all year round work really well.

  • Yield: 2 Servings as a main course or 4 as a side


  • 4 tablespoons rapeseed oil
  • 3 banana shallots, thinly sliced
  • 450 g g hard paneer, cut into 1.5 cm cubes
  • 2 teaspoons tamarind paste
  • salt
  • 2 large semi-ripe mangoes
  • 120 g mixed salad leaves (e.g. baby spinach and lamb’s lettuce)
  • 15 g fresh mint leaves, finely chopped
  • 20 g fresh coriander, finely chopped
  • 1 green finger chilli, chopped
  • 2 cm ginger, peeled and chopped
  • 3 tablespoons lime juice
  • 1 tablespoon honey
How to Make It
  1. Put 2 tablespoons of the oil into a frying pan over a medium heat and, when hot, add the shallots. Stir-fry the shallots until softened, then add the paneer.
  2. Fry the paneer for around 4 minutes, until golden and crisp, turning every minute or so, then add the tamarind paste and ¾ teaspoon of salt. Stir-fry for a minute or two, then take off the heat.
  3. Peel each mango with a vegetable peeler, then slice off both ‘cheeks’ of the mango as close to the stone as possible. Slice off the remaining sides. Cut the mango into wedges around 1 cm at the thick end and put into a bowl, along with the mixed leaves, mint and coriander.
  4. Next make the dressing. If you have a pestle and mortar, bash the green chilli and ginger together until it forms a smooth paste. If not, very finely chop both ingredients. Mix together with the lime juice, honey, ¼ teaspoon of salt and the remaining oil, then taste and adjust as you see fit.
  5. Add the paneer mixture and dressing to the salad bowl, and mix together just before serving.

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