Chai Pani's Famous Desi Salad with Grilled Paneer Meherwan Irani 9/23/2019 Share Pin Tweet Ingredients For the dressing: 1/4 cup Sugar 1/3 cup Rice wine Vinegar 1/3 cup Freshly squeezed lime juice 1.5 tsp Kosher salt 3/4 tsp Spicewalla Cumin Powder 3 cloves garlic 1/4 cups red onion 1 bunch cilantro 1/2 cup extra virgin olive oil For the masala cashews: 1/4 cup whole cashews 1/4 tsp of granulated sugar 1 tsp Spicewalla Sicilian Sea Salt 1/2 tsp Spicewalla Kashmiri Chilli Powder 1/2 tsp Spicewalla Cumin Powder 2 tsp oil For the grilled paneer: 1/2 cup plain yogurt juice of 1/2 lime 2 cloves garlic, minced 1 tsp cilantro, chopped 1 Tbs Spicewalla Tandoori Masala 1 tsp Kashmiri Chilli Powder pinch kosher salt pinch coarse black pepper 1 pound paneer 1/2 green bell pepper, coarsely chopped 1/4 red onion, coarsely chopped For the salad: 1/2 head green cabbage, shredded 1/2 head purple cabbage, shredded 1/4 carrots, julienned 1 Tbsp cilantro 4 oz cumin-lime dressing pinch Spicewalla Sicilian Sea Salt Âź cup Sev (Fried Chickpea Noodles) 2 Tbsp masala cashews* 1 tsp toasted Spicewalla Sesame Seeds 1 Tbsp chopped green onion Shop the Recipe Sesame Seed, White $6.99 Sicilian Sea Salt $6.99 Kashmiri Chilli Powder $7.99 Cumin Powder $7.99 Print Preparation for the dressing: 1. Add all ingredients except cilantro in blender. 2. Blend on high speed and add cilantro. 3. Once liquified; turn to low speed and slowly add olive oil until completely emulsified. for the masala cashews: 1. Preheat oven to 320°F. 2. Mix cashews with rest of ingredients 3. Spread on a small pan and bake for 5 mins 4. Open oven and mix cashews, then bake for another 5-6 minutes. for the grilled paneer: 1. Heat grill to high heat, if using wooden skewers, soak them in water until ready to use. 2. In a large mixing howl combine the yogurt, lime, garlic, cilantro, Tandoori Masala, Kashmiri Chilli Powder, salt, and pepper. Stir together to combine. Taste and adjust seasoning to your liking. 3. Add the paneer, bell pepper, and onion to the marinade and toss to coat completely. 4. Thread the skewers alternating between the paneer, onion and bell pepper, being careful not to overcrowd the ingredients. Repeat with remaining paneer and veggies. 5. Place on the hot grill and cook for about 4-5 minutes per side, then flip and cook another 4-5 minutes until the paneer and veggies begin to take on some char. Remove from the heat and set aside. for the salad: 1. Combine cabbage, carrots, cilantro, dressing, and pinch of salt in a large mixing bowl, mixing ingredients till evenly coated in dressing. 2. In a large salad bowl, pile the salad mix in the bowl and top with grilled panner, sev, cashews, sesame seeds, and green onion. 3. Enjoy! Shop the Recipe Sesame Seed, White $6.99 Sicilian Sea Salt $6.99 Kashmiri Chilli Powder $7.99 Cumin Powder $7.99 chai-time Other side snack southeast-asian vegan vegetarian 9 Comments I live in upstate SC, and we found Chai Pani, and drive up at least once every two weeks. We are IN LOVE. My favorite food, my favorite restaurant. What a generosity of spirit for Chai Pani to share this incredible recipe. Carroll Wilson on February 29, 2024 I live in upstate SC, and we found Chai Pani, and drive up at least once every two weeks. We are IN LOVE. My favorite food, my favorite restaurant. What a generosity of spirit for Chai Pani to share this incredible recipe. Carroll Wilson on February 29, 2024 Loved your cumin-lime Sev salad when we visited NC! We have hundreds of Indian restaurants here in the UK, but they donât serve zingy fresh salad type dishes. Thank you so much for recipe! Alison on November 14, 2022 Your recipes are amazing! What a resource. When are you coming to Greenville, SC? Jill Ellis on May 17, 2022 How very generous of Chai Pani to post the recipe for this amazing salad. For the nights when the wait is just a bit too long( but worth it every time). JeanneS on April 08, 2022 Add a Comment Name Email Message Please note, comments must be approved before they are published