Warm, richly spiced, and built for a satisfying meal, Paneer Salad Recipe is a vegetarian Fusion, Indian appetizer, salad, side dish made with simple everyday ingredients in about 10 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: Not specified
  • Total time: 10 minutes
  • Yield: 3
  • Category: Appetizer, Salad, Side Dish
  • Cuisine: Fusion, Indian

Ingredients

  • 200 grams paneer (– cut into small cubes)
  • ¼ cup or 1 small tomato (– finely chopped)
  • ¼ cup carrots (– grated & tightly packed)
  • ¼ cup onions (– finely chopped)
  • 2 to 3 tablespoons coriander leaves (or parsley, chopped)
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoon lemon juice
  • ¼ teaspoon pink salt (or add as required, can use regular salt according to taste)
  • ¼ teaspoon ground black pepper ((black pepper powder) or add as needed)
  • ¼ teaspoon cumin powder (or roasted cumin powder)
  • ¼ teaspoon Kashmiri chilli powder (or sweet paprika or ⅛ teaspoon of cayenne or red chilli powder)
  • chaat masala (as required)
  • few coriander leaves (or parsley, chopped)

Method

Make Paneer Salad

  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.

Serving Suggestions

  1. Serve paneer salad fresh for the best taste and texture. It works well as a light starter, a side dish, or a quick lunch.
  2. You can also serve it chilled after refrigerating for 20 to 30 minutes, especially in a warm weather.

Storage

  1. 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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.