📝 About This Recipe
A refreshing departure from heavy curries, this cold paneer salad celebrates the delicate, milky profile of fresh dairy paired with the crunch of vibrant orchard vegetables. Inspired by the light, herbaceous salads of Northern India, it features hand-crumbled paneer infused with a bright, citrusy dressing and a hint of smoky cumin. It is the perfect cooling meal for high-summer afternoons when you crave protein without the heat of the stove.
🥗 Ingredients
The Protein Base
- 400 grams Fresh Malai Paneer (cubed into 1/2 inch pieces or roughly crumbled)
The Garden Crunch
- 1 large English Cucumber (quartered and sliced thin)
- 1 cup Cherry Tomatoes (halved lengthwise)
- 1/2 medium Red Onion (finely sliced into half-moons)
- 1 small Bell Pepper (Yellow or Orange) (diced into small squares)
- 3-4 pieces Radishes (shaved into paper-thin rounds)
Mint-Chili Vinaigrette
- 3 tablespoons Extra Virgin Olive Oil (cold pressed)
- 2 tablespoons Fresh Lemon Juice (about 1 large lemon)
- 1 teaspoon Honey or Agave (to balance the acidity)
- 1/4 cup Fresh Mint Leaves (finely minced)
- 1 piece Green Chili (deseeded and minced finely)
- 1/2 teaspoon Roasted Cumin Powder (freshly toasted for better aroma)
- 1/4 teaspoon Kala Namak (Black Salt) (provides a distinct savory depth)
- to taste Sea Salt and Black Pepper
The Finish
- 2 tablespoons Fresh Cilantro (roughly chopped)
- 2 tablespoons Toasted Pumpkin Seeds or Pepitas (for added crunch)
- 2 tablespoons Pomegranate Arils (optional, for a burst of sweetness)
👨🍳 Instructions
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1
If using store-bought paneer, soak the block in lukewarm water for 10 minutes to soften the texture, then pat it thoroughly dry with a paper towel.
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2
Cut the paneer into uniform 1/2-inch cubes or, for a more rustic texture, crumble it by hand into bite-sized chunks into a large mixing bowl.
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3
Prepare the vegetables: slice the cucumbers, halve the cherry tomatoes, and finely shave the red onion and radishes. Ensure all vegetables are chilled before cutting for maximum crispness.
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4
In a small glass jar or bowl, whisk together the olive oil, lemon juice, and honey until the mixture is slightly emulsified.
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5
Stir in the minced mint, green chili, roasted cumin powder, and kala namak into the dressing. Let this sit for 5 minutes to allow the flavors to marry.
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6
Add the prepared cucumbers, tomatoes, onions, peppers, and radishes to the bowl with the paneer.
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7
Pour half of the vinaigrette over the paneer and vegetables. Toss gently with a large spoon or clean hands to avoid breaking the paneer cubes.
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8
Taste a piece of paneer; it should be well-seasoned. Add the remaining dressing and season with additional sea salt and cracked black pepper if needed.
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9
Cover the bowl and refrigerate for at least 15 minutes. This 'cold-marinating' step allows the paneer to absorb the lemon and cumin notes.
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10
Just before serving, give the salad one final gentle toss to redistribute the juices that may have settled at the bottom.
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11
Garnish generously with fresh cilantro, toasted pumpkin seeds, and pomegranate arils for a beautiful contrast of colors and textures.
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12
Serve immediately in chilled bowls to maintain the crisp temperature of the dish.
💡 Chef's Tips
Use 'Malai' paneer if possible, as it has a higher fat content and remains creamy even when served cold. To prevent the salad from becoming watery, deseed the cucumber before slicing it. If you don't have kala namak, use a pinch of Chaat Masala for that authentic tangy Indian street-food flavor. For a vegan version, firm tofu can be substituted—simply press the tofu for 20 minutes before cubing to ensure it absorbs the dressing. Always toast your cumin seeds in a dry pan before grinding them; the difference in aroma is monumental.
🍽️ Serving Suggestions
Pair with a glass of chilled, salty Lassi or a crisp Sauvignon Blanc. Serve alongside warm, garlic-infused naan bread for a satisfying texture contrast. Works beautifully as a refreshing side dish to a spicy Biryani or grilled Tandoori meats. Pack it in a mason jar (dressing at the bottom) for a sophisticated and healthy office lunch. Serve in lettuce cups for a low-carb, elegant appetizer at your next garden party.