Paneer Salad Recipe

Fresh paneer salad with onions, tomatoes, carrots and herbs.

5 from 1 vote

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 Time10

Cook Time0

Total Time10

Course: Appetizer, Salad, Side Dish

Cuisine: Fusion, Indian

Diet: Vegetarian

Difficulty Level: Easy

Servings:

Calories: 300kcal

Author: Dassana Amit

Ingredients

For the salad

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

For the lemon dressing

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

Optional for sprinkling

chaat masala as required
few coriander leaves or parsley, chopped

Instructions

Make Paneer Salad

Cut the paneer into small cubes and set aside. You can soften the paneer in warm water if it is frozen or dense.
Whisk olive oil, lemon juice, salt, spices, and pepper to make the dressing.
Add paneer, chopped onions and tomatoes, grated carrots to a bowl.
Pour the dressing over the salad. Mix and toss gently. Add coriander leaves and mix lightly again. Taste and adjust seasoning, and serve.
Sprinkle some chaat masala if using. You can garnish with a few coriander leaves or parsley while serving.

Serving Suggestions

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

Storage

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.

Notes

Use fresh paneer for best taste and texture. Avoid sour or rubbery paneer.
Soak firm or frozen paneer in warm water for 10 to 15 minutes and drain well before using.
Freshly squeezed lemon juice gives the best taste and flavor. Avoid bottled lemon juice.
Add lemon to the dressing first or directly to the salad later, tasting and adjusting as needed.
Use good-quality extra virgin olive oil.
Adjust spices and lemon juice based on personal preference.
Toss lightly so the paneer cubes stay intact and the salad does not turn crumbly.
To make a plant based version, use tofu instead of paneer.

Nutrition