Recipe: Watermelon and Paneer Masala with Spicy Vinaigrette

From the upcoming release of My New Indian Kitchen, a co-written cookbook from Vancouver chef and restaurateur Vikram Vij of Vij’s Restaurant and Jennifer Muttoo, releasing September 2, this vegetarian and gluten-free salad is a refreshing summer redux of the classic watermelon-feta.

Ingredients

Serves 2–4

Fried paneer

• 1 Tbsp olive oil
• 1 cup cubed paneer
• 1 tsp garam masala
• 1 tsp red chili powder
• 1 tsp mango powder (amchur)

Spicy vinaigrette

• 3/4 cup extra-virgin olive oil
• 1/4 cup balsamic vinegar
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala

Assembly 

• 1/4–1/2 watermelon, cut into 1-inch cubes (4 cups)
• Cilantro leaves, for garnish
• Naan bread or naan crisps, to serve (optional)

To Make:

Fried paneer

1. Heat oil in a frying pan over medium heat.
2. Add paneer and fry for 2 minutes, until golden brown on all sides.
3. Transfer paneer to a paper towel–lined plate to drain.
4. Sprinkle fried paneer with garam masala, chili powder and mango powder.
Set aside.

Spicy vinaigrette

In a bowl, combine all ingredients and whisk until emulsified.

Assembly

1. On a long serving dish, alternate watermelon and paneer cubes like bricks.
2. Garnish with cilantro and drizzle vinaigrette on top.
3. Serve immediately with fresh naan or naan crisps (if using).

Use Your Eyes to Appreciate Colour and Presentation.

Before taking a bite, take time to appreciate the vibrant colours and thoughtful presentation of your food. The visual appeal of a dish can set the tone for the meal, enhancing the enjoyment from the very first glance.

Excerpted from My New Indian Kitchen by Vikram Vij with Jennifer Muttoo. Photography by Gabriel Cabrera. Copyright © 2025 by Vikram Vij. Excerpted with permission from Figure 1 Publishing.