Paneer was accidentally invented in 16th century Bengal when lemon juice curdled buffalo milk during monsoon season.
Healthy Salad with Roasted Paneer
Dive into this vibrant salad bursting with crunchy veggies and golden, roasted paneer, all drizzled with a luscious yogurt dressing that ties it together perfectly. Packed with flavor and nutrition, this dish is not just a salad; it’s a celebration of fresh ingredients and wholesome goodness. Perfect for a light lunch or as a colorful side at your next gathering!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 cucumber diced
- 1 minced garlic
- lettuce leaves
- 1 pickled onion
- 1 tomato diced
🥛Dairy & Eggs(2)
- paneer cubes coated with salt, chilli powder, chaat masala, pepper
- 1 cup of yogurt (240 ml)
🧂Spices & Seasonings(1)
- salt, pepper
📦Other(2)
- 1 capsicum diced
- chivesoptional
👨🍳 Instructions
- 1
Coat paneer cubes with salt, chilli powder, chaat masala, and pepper, then slightly roast them on the pan.
- 2
In a bowl, combine diced cucumber, capsicum, pickled onion, diced tomato, and lettuce leaves.
- 3
In a separate bowl, mix yogurt, minced garlic, chives, salt, and pepper to create the dressing.
- 4
Top the salad with roasted paneer and drizzle the dressing over it.
💡 Pro Tips
- ✓Heat your pan to 325-350°F before adding paneer to achieve the Maillard reaction without burning spices, creating a golden crust while keeping the interior creamy.technique325-350°F
- ✓Pat paneer cubes completely dry before seasoning because surface moisture prevents spice adhesion and creates steam that inhibits proper browning.technique
- ✓Salt your diced vegetables 10-15 minutes before assembling and drain excess liquid to prevent a watery salad that dilutes your yogurt dressing.timing10-15 minutes
- ✓Use Greek yogurt with 10% fat content for the dressing as it contains less whey and won't separate when mixed with acidic ingredients like pickled onions.ingredient10% fat content
- ✓Add the yogurt dressing just before serving because acids in yogurt will break down lettuce cell walls within 20-30 minutes, causing wilting.timing20-30 minutes
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Paneer was accidentally invented in 16th century Bengal when lemon juice curdled buffalo milk during monsoon season.
Healthy Salad with Roasted Paneer
Dive into this vibrant salad bursting with crunchy veggies and golden, roasted paneer, all drizzled with a luscious yogurt dressing that ties it together perfectly. Packed with flavor and nutrition, this dish is not just a salad; it’s a celebration of fresh ingredients and wholesome goodness. Perfect for a light lunch or as a colorful side at your next gathering!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 cucumber diced
- 1 minced garlic
- lettuce leaves
- 1 pickled onion
- 1 tomato diced
🥛Dairy & Eggs(2)
- paneer cubes coated with salt, chilli powder, chaat masala, pepper
- 1 cup of yogurt (240 ml)
🧂Spices & Seasonings(1)
- salt, pepper
📦Other(2)
- 1 capsicum diced
- chivesoptional
👨🍳 Instructions
- 1
Coat paneer cubes with salt, chilli powder, chaat masala, and pepper, then slightly roast them on the pan.
- 2
In a bowl, combine diced cucumber, capsicum, pickled onion, diced tomato, and lettuce leaves.
- 3
In a separate bowl, mix yogurt, minced garlic, chives, salt, and pepper to create the dressing.
- 4
Top the salad with roasted paneer and drizzle the dressing over it.
💡 Pro Tips
- ✓Heat your pan to 325-350°F before adding paneer to achieve the Maillard reaction without burning spices, creating a golden crust while keeping the interior creamy.technique325-350°F
- ✓Pat paneer cubes completely dry before seasoning because surface moisture prevents spice adhesion and creates steam that inhibits proper browning.technique
- ✓Salt your diced vegetables 10-15 minutes before assembling and drain excess liquid to prevent a watery salad that dilutes your yogurt dressing.timing10-15 minutes
- ✓Use Greek yogurt with 10% fat content for the dressing as it contains less whey and won't separate when mixed with acidic ingredients like pickled onions.ingredient10% fat content
- ✓Add the yogurt dressing just before serving because acids in yogurt will break down lettuce cell walls within 20-30 minutes, causing wilting.timing20-30 minutes