
Recipe by
Chef Greenleaf
Tangy Paneer Salad with Mixed Veggies
Sign in to rate this recipe
This salad is a vibrant mix of textures and flavors, bringing together the creaminess of paneer and the crunch of fresh vegetables, all wrapped in a tangy dressing.
Ingredients
- 200g paneer, cubed
- 1 cup corn (cooked or canned)
- 1 cup assorted veggies (cucumber, bell peppers, tomatoes, carrots, chopped)
- 2 tablespoons curd (yogurt)
- 1 tablespoon cheese spread
- 1 teaspoon oregano
- 1/2 teaspoon red chili powder (adjust to your spice preference)
- Salt and pepper to taste
- Lemon juice (from 1/2 lemon)
- Fresh coriander for garnish
Instructions
-
Prepare the Paneer:
- In a pan, lightly grill or sauté the paneer cubes until golden brown. Set aside to cool.
-
Mix the Dressing:
- In a bowl, combine the curd, cheese spread, oregano, red chili powder, salt, pepper, and lemon juice. Whisk until smooth and well combined.
-
Combine the Salad:
- In a large mixing bowl, add the grilled paneer, corn, and chopped veggies.
- Pour the dressing over them and toss gently until everything is well-coated.
-
Taste and Adjust:
- Taste the salad and adjust the seasoning, adding more salt, pepper, or lemon juice as desired.
-
Garnish and Serve:
- Garnish with fresh coriander. Serve immediately for the best texture, or chill in the fridge for 30 minutes to meld flavors.
Flavor Profile
This salad packs a tangy punch from the curd and lemon juice, complemented by the creamy cheese spread and aromatic oregano. The crunchy veggies and tender paneer provide the perfect balance, making it a refreshing yet hearty dish.
Enjoy your delicious Tangy Paneer Salad! If you have any alterations or want to try something different, just let me know!
