Try this easy paneer salad, then check out our saag paneer, matar paneer, paneer tikka masala and more paneer recipes.

Recipe author Nik Sharma says: "There is a joy that I find hard to express when I eat ripe Indian mangoes – the aroma reminds me of summer holidays in Goa."



  • 240ml plain unsweetened kefir, buttermilk or yogurt
  • ½ tsp ground cumin
  • ½ tsp ground turmeric
  • ½ tsp chilli powder
  • ground to make ½ tsp black peppercorns
  • 400g paneer


  • 4 medium (455g) beetroots, ideally a mixture of red and yellow
  • 2 tbsp extra-virgin olive oil, plus extra for the pan


  • 140g ripe mango, diced
  • 60ml grapeseed oil or olive oil
  • 120ml kefir or buttermilk
  • 1½ tbsp lime juice
  • 1 tbsp Dijon mustard
  • ground to make ¼ tsp black peppercorns
  • ¼ tsp chilli powder


  • 200g rocket
  • 1 tbsp extra-virgin olive oil
  • ground to make 1 tsp black peppercorns
  • 2 tsp amchoor powder (dried mango powder)


  • STEP 1

    Whisk together the kefir, cumin, turmeric, chilli powder, black pepper and 2 tsp of salt in a small bowl. Taste and season with more salt if needed. Pour the marinade into a large bowl or resealable bag.

  • STEP 2

    Cut the paneer into roughly 2.5cm x 5cm pieces and add them to the marinade, then toss to coat evenly or seal the bag and gently shake. Leave to marinate for 1 hour at room temperature, or overnight in the fridge.

  • STEP 3

    Heat the oven to 200C/fan 180C/gas 6. While the paneer marinates, prepare the beets. Peel, trim the ends and cut into quarters. Put the beets in a baking dish or roasting tray, drizzle with the olive oil and season with salt. Roast for 30-45 minutes or until they are tender on the inside and a knife slides through the centre with ease. Remove from the oven and allow them to rest for 10 minutes.

  • STEP 4

    While the beets roast, prepare the dressing. Put the mango, oil, kefir, lime juice, mustard, pepper and chilli powder into a blender, and pulse on a slow speed until combined and smooth. Season with salt to taste.

  • STEP 5

    Cook the paneer just before you’re ready to assemble the salad. Heat a cast-iron griddle pan or a medium non-stick frying pan over medium-high heat and brush the surface with a little olive oil. With a pair of kitchen tongs, carefully lift the paneer out of the marinade and cook in batches in the hot pan for 2-3 minutes per side or until it turns golden brown and slightly seared.

  • STEP 6

    To serve, toss the rocket in a large mixing bowl with the olive oil. Add the pepper and season with salt, followed by the warm, grilled paneer. Drizzle with a few tbsp of the salad dressing. Sprinkle with the amchoor just before serving and serve the remaining salad dressing on the side.

This paneer and beet salad with mango-lime dressing recipe is adapted from LA-based food writer Nik Sharma's book The Flavor Equation (£26, Chronicle Books).

*This recipe is gluten free according to industry standards

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