Paneer Tikka Quinoa Salad

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(Cook with Harish)

Paneer Tikka Quinoa Salad - My Tasty Curry

I’m pretty sure Chicken Tikka and fish Tikka are everyone’s favorite. For vegetarians Chicken Tikka is out the door. But hey, paneer is a great protein packed option!

Paneer TIKKA.


  • 7 oz paneer
  • 1 large clove of garlic or 2 small cloves (slightly over 1/4 tsp, grated)
  • A quarter size section of ginger (slightly over 1/8 tsp, grated)
  • 1/4 tsp turmeric
  • 1/8 tsp cayenne pepper
  • 1/2 tsp garam masala
  • 1/4 tsp salt
  • 1 tbsp non-fat Greek yogurt
  • 2 tbsp tomato paste (alternatively, you can use 2 tbsp ketchup + 1/4 tsp lemon juice to offset the sweetness of the ketchup)
  • 2 tbsp water


Start with draining out extra water from the paneer . I usually wrap the paneer block in a several paper towels and place something heavy on top and let it sit for a few minutes.

Grate the ginger and garlic. Using the flat side of a chef’s knife, press the grated ginger and garlic to make a paste. If you want to, buy one of these ginger graters. They are amazing!

In a medium mixing bowl, mix the ingredients for the tikka sauce – garlic-ginger paste, turmeric, cayenne pepper, garam masala, salt, Greek yogurt, tomato paste and water.

Unwrap the paneer from the layers of paper towels and set it on a cutting board. Gently slice the paneer into equal size cubes. I made 1 inch cubes. If you make them too small, they have the tendency to fall apart so be sure not to cut them too small.

Transfer the cubed paneer to the tikka sauce and gently coat the paneer cubes with the sauce. Cover and refrigerate for about 2 hours or overnight if you want to prep ahead.

Meanwhile, line a glass baking dish with aluminum foil, spray lightly with cooking spray and set aside. Trust me, you want to line the aluminum foil. It will make it super easy to clean up after.

When you’re ready to serve, transfer the paneer to the baking tray and broil on high for about 5 minutes at a time. It took me about 15 minutes to get a good char on the tofu. CAUTION: Keep a close eye on the paneer as broilers are notorious for burning food! Of course, I’m speaking from experience. I am petrified of broilers since I’ve burned a good amount of food in the past. I’ve learned my lesson so I dedicate my full attention to the food while I’m using the broiler



  • 1/2 cup dry, uncooked quinoa
  • 1 1/4 cup water
  • 1/8 tsp salt


  1. Rinse the quinoa well.
  2. In a small saucepan, boil water and then add the rinsed quinoa and salt. Cover and cook on medium heat until the quinoa is soft. If you don’t think the quinoa is fully cooked, then just add a splash of water and continue to cook. 



  • 1 cup non-fat Greek yogurt
  • 1/2 tsp ground cumin
  • 1/8 tsp salt
  • 3 tbsp cold water


  • Cut onion cubes or chopped , tomatoes and bell peppers
  • Mix all spices ingredients under marinade.
  • add paneer chunk.
  • Apply the marinade lavishly and let it soak the flavors for 6-8 hours ..
  • Add quinoa.
  • Toss the bell peppers,onion cubes ,and tomatoes with the paneer and quinoa add salt and lemon juice serve immediately.
Paneer tikka without oven

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