This is not your average salad. Cubes of golden, lightly spiced paneer add richness and satisfaction, while crisp cucumbers, tomatoes, onions, and herbs bring freshness and crunch. The lemon and chaat masala dressing ties it all together with a bright, tangy kick that makes every bite exciting.
🛒 What You’ll Need
- 200g paneer, cut into ½-inch cubes
- 1 tablespoon olive oil or ghee
- 1 teaspoon cumin seeds (optional)
- 1 small cucumber, diced
- 1 cup cherry tomatoes, halved
- ¼ red onion, thinly sliced
- ½ bell pepper, diced (any color)
- 2 tablespoons chopped fresh cilantro or mint
- Juice of 1 lemon
- ½ teaspoon chaat masala
- ¼ teaspoon salt (or to taste)
- Optional: pinch of chili flakes or black pepper
👩🍳 Pro Tips
- Use fresh, firm paneer so it holds shape while searing.
- Don’t overcook the paneer—lightly golden is enough to keep it soft and tender.
- Toss veggies just before serving to keep everything crisp.
- Make it spicy: Add chopped green chili or sprinkle chili powder on top.
- For meal prep: Store paneer and veggies separately, then toss fresh.
🧰 Tools You’ll Need
- Non-stick or cast iron skillet
- Mixing bowl
- Knife & cutting board
- Lemon squeezer (optional)
- Spatula or wooden spoon
🔄 Substitutions & Variations
- Vegan? Use tofu instead of paneer and sear the same way.
- Add greens: Mix with arugula, spinach, or lettuce for a heartier salad.
- Add crunch: Sprinkle roasted peanuts or toasted sunflower seeds on top.
- Flavor boost: Drizzle with mint chutney or yogurt dressing.
⏱️ Make Ahead Tips
- Sear the paneer and store in the fridge up to 3 days.
- Chop veggies ahead, but store separately to avoid sogginess.
- Mix and dress right before serving for best texture and flavor.
👩🍳 Instructions
1. Sear the Paneer
Heat oil or ghee in a skillet over medium heat. Add cumin seeds (if using), then add paneer cubes. Sear until golden on 2–3 sides, about 5–6 minutes. Set aside to cool slightly.
2. Prepare the Veggies
In a large bowl, add diced cucumber, halved cherry tomatoes, sliced red onion, and bell pepper.
3. Add Paneer & Dressing
Add the warm (not hot) paneer to the veggies. Drizzle with lemon juice, sprinkle with chaat masala, salt, and chili flakes. Toss gently to coat.
4. Garnish & Serve
Top with fresh cilantro or mint. Serve immediately with extra lemon wedges or yogurt on the side.
🧊 Leftovers & Storage
- Best enjoyed fresh, but can be stored in the fridge for up to 2 days.
- For best results, store paneer and veggies separately and mix before serving.
- Refresh with a squeeze of lemon before eating.
💬 Final Thoughts
This Paneer Salad is the perfect balance of warm, golden richness and cool, crunchy freshness—and the spices make it sing! It’s great as a light meal, potluck dish, or quick weekday lunch. Let me know how yours turned out—did you go with mint or cilantro? Add extra spice? I’d love to hear your twist!
Leave a Reply