Paneer Salad
Paneer salad is a fresh Indian-style salad made with cubed paneer, vegetables, lemon juice, and olive oil. It is a no-cook recipe that comes together in minutes. The salad is lightly spiced and tangy, with a balance of soft and crunchy textures. It can be served as a starter, side dish, or light meal.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
- 200 g paneer (– cut into small cubes)
- 1/4 cup or 1 small tomato ( – finely chopped)
- 1/4 cup carrots (– grated & tightly packed)
- 1/4 cup onions (– finely chopped)
- 2 to 3 tablespoons coriander leaves (or parsley, chopped)
- 2 tbsp extra virgin olive oil
- 3 tbsp lemon juice
- 1/4 tsp pink salt (or add as required, can use regular salt according to taste)
- 1/4 tsp ground black pepper ((black pepper powder) or add as needed)
- 1/4 tsp cumin powder (or roasted cumin powder)
- 1/4 tsp Kashmiri chilli powder (or sweet paprika or 1/8 teaspoon of cayenne or red chilli powder)
- chaat masala ( as required)
- few coriander leaves (or parsley, chopped)
Instructions
- 1
Cut the paneer into small cubes and set aside. You can soften the paneer in warm water if it is frozen or dense.
- 2
Whisk olive oil, lemon juice, salt, spices, and pepper to make the dressing.
- 3
Add paneer, chopped onions and tomatoes, grated carrots to a bowl.
- 4
Pour the dressing over the salad. Mix and toss gently. Add coriander leaves and mix lightly again. Taste and adjust seasoning, and serve.
- 5
Sprinkle some chaat masala if using. You can garnish with a few coriander leaves or parsley while serving.
- 6
Serve paneer salad fresh for the best taste and texture. It works well as a light starter, a side dish, or a quick lunch.
- 7
You can also serve it chilled after refrigerating for 20 to 30 minutes, especially in a warm weather.
- 8
Store any leftovers in an airtight container in the refrigerator. Consume within a few hours. The vegetables may release some juices on resting, but the salad will still taste good.