This vibrant paneer salad combines golden pan-fried paneer cubes tossed in a bold red spice paste, mixed with crunchy cabbage, fresh lettuce, and juicy cherry tomatoes. It’s smoky, spicy, and packed with texture — perfect as a light meal or a hearty side dish.
Ingredients
For the paneer:
- 400g paneer, cut into cubes
- 2 tbsp oil
- Salt to taste
For the spice paste:
- 4-5 dried red chilies, soaked
- 4 cloves garlic
- 1-inch piece ginger
- 1 tsp cumin seeds
- 1 tbsp tamarind pulp
- 2 tbsp oil
- Salt to taste
For the salad:
- 1 cup cabbage, shredded
- 1 cup lettuce, torn into pieces
- 10-12 cherry tomatoes, halved
- Fresh coriander or mint leaves, chopped
- 1 tbsp lemon juice
Method
- Grind the soaked red chilies, garlic, ginger, cumin seeds, tamarind pulp, and salt into a smooth thick paste. Set aside.
- Heat oil in a pan and pan-fry the paneer cubes until golden and slightly charred on the edges. Remove and set aside.
- In the same pan, add a spoonful of the spice paste and sauté briefly to release its aroma.
- Toss the fried paneer cubes back into the pan and coat well with the spice paste. Cook for 2-3 minutes on medium-high heat until the paneer is well coated and slightly caramelized.
- In a large bowl, combine shredded cabbage, torn lettuce, and cherry tomatoes.
- Add the spiced paneer on top of the salad base.
- Drizzle with lemon juice, garnish with fresh coriander or mint, and serve immediately.
Serving Suggestion
Serve this spicy masala paneer salad as a light lunch, a starter, or a side dish alongside rice or flatbread. Serve extra spice paste on the side for those who like it extra fiery.
