Name: Tandoori Paneer and Sprouted Kala Chana Power Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 300g Low-fat Paneer, cut into 1-inch cubes; 1.5 cups Sprouted Black Chickpeas (Kala Chana), steamed; 1/2 cup Thick Greek Yogurt (Hung Curd); 1 tbsp Ginger-Garlic paste; 1 tsp Kashmiri Red Chili Powder; 1/2 tsp Turmeric Powder; 1 tsp Garam Masala; 1 tsp Kasoori Methi (Dried Fenugreek leaves), crushed; 1/2 tsp Roasted Cumin Powder; 1 tsp Chaat Masala; 1 tbsp Lemon Juice; 1 medium Onion, sliced into rings; 1 small Cucumber, diced; 1 tbsp Ghee; A handful of Fresh Cilantro, chopped; Salt to taste

The Preparation

Step 1

In a large mixing bowl, prepare the marinade by whisking together the Greek yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, kasoori methi, and salt.

Step 2

Add the paneer cubes to the marinade, coating them evenly, and let them rest for at least 15 minutes.

Step 3

Heat ghee in a cast-iron skillet or a grill pan. Place the marinated paneer cubes and grill on medium-high heat until they develop charred tandoori spots on all sides.