If you are looking for a unique and delicious way to enjoy paneer cheese, this grilled paneer salad is a must-try recipe that will leave you wanting more! Paneer coated in a blend of spices and grilled to perfection, tossed with a variety of fresh veggies, and dressed, this salad is bursting with flavor and texture.
The dressing is what really sets this salad apart - a flavorful combination of garlic chili oil and creamy mayo, which complements the salad beautifully and adds an irresistible richness to the dish.
This easy paneer salad is a unique way to enjoy this Indian cheese without having to make a curry. The creamy dressing is the perfect complement to the grilled paneer and veggies. Enjoy this healthy and filling paneer salad for lunch, or bring it to your next potluck or barbecue - it's sure to be a crowd-pleaser! Serve them with a side of curry roasted carrots or curry potato salad for a well-rounded meal.
Why you will love this grilled paneer salad recipe?
- Flavorful paneer: The paneer is marinated in a flavorful mix of spices to enhance its taste and add depth to the dish. It is then grilled to perfection, with a crispy exterior and a tender, melt-in-your-mouth interior.
- Fresh Vegetables: This salad features a variety of colorful vegetables that add a delicious crunch and freshness to the salad.
- Oh-so-good dressing: The dressing is flavorful and complements the salad beautifully. The combination of creamy mayo and zesty garlic chili oil creates a deliciously rich and savory flavor that you won't want to miss out on.
Paneer: Use a block of store-bought or homemade paneer.
Veggies: I am using cabbage, red onion, cucumber, cherry tomatoes, and cilantro.
Dressing: For the dressing, I make garlic chili oil, which I mix with mayonnaise, green onions, lemon juice, and salt.
Dry rub: I am rubbing the paneer block with garam masala, chili powder, salt, lemon juice, and olive oil.
Step 1: Rub the paneer block with salt, chili powder, garam masala, olive oil, and lemon juice (image 1).
Step 2: Heat a grilling pan and lightly brush it with some olive oil. Place the block of paneer on it. Grill on both sides until there are brown grill marks (images 2 and 3).
Step 3: Transfer the grilled paneer to a plate and let it cool down (image 4).
Step 4: Cut the grilled paneer into cubes (image 5).
Step 5: Heat oil in a small pan and add garlic. Saute for 2-3 minutes until they are golden brown. Add the dried red chili and saute for a few more seconds. Turn off the heat and let it cool down (image 6). Transfer to a blender along with the oil and blend it into a slightly coarse paste (image 7).
Step 6: Transfer the garlic-chili paste to a bowl and add mayonnaise, green onions, lemon juice, and salt. Whisk it well (images 8 and 9).
Step 7: Slice the red onions, bell peppers, and cabbage. Dice the cucumber and cut the cherry tomatoes into quarters. Place the salad veggies in a large mixing bowl or salad bowl (image 10).
Step 8: Reserve 2 tablespoons of the dressing and add the remaining dressing to the salad veggies. Give it a good mix (images 11 and 12).
Step 9: Place the paneer cubes and top them with the reserved dressing (images 13 and 14).
Step 10: Toss everything gently, taking care not to crumble the paneer. Serve immediately (image 15).
Grilled paneer cubes may tend to crumble, so it is best to add them after mixing the salad veggies with the dressing. Set aside a little bit of the dressing for the paneer. Add the remaining dressing to the veggies and toss them well. Next, add paneer and the reserved dressing and mix them all together gently.
In this recipe, I am grilling the paneer on a stovetop grilling pan. You can also grill the paneer in an air fry, oven, or outdoor grill. If you use an
After placing the paneer on the grilling pan, do not disturb it for the first few minutes. This will help keep the paneer intact.
To add a crunchy element to this salad, toss some roasted nuts in it.
This salad can be served as a main meal as it is very filling, and so is this Greek tortellini pasta salad.
Serving suggestions for grilled paneer salad
Naan bread: Serve warm, fluffy naan bread on the side to scoop up the salad and enjoy the contrasting textures.
Lettuce wraps: Use large lettuce leaves, such as romaine or butter lettuce, wrap the salad, and enjoy.
Salad bar: Set up a DIY salad bar with grilled paneer, various toppings, dressings, and accompaniments, allowing everyone to create their own customized salads.
More salad recipes
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Grilled Paneer Salad
- 10 oz paneer
For grilling the paneer:
For the dressing:
- 1 small red onion sliced
- 1 cucumber diced
- 5-6 cherry tomatoes cut into quarters
- ½ cup cabbage sliced
- ¼ cup cilantro chopped
Grill the paneer:
- Rub the paneer block with salt, chili powder, garam masala, olive oil, and lemon juice.
- Heat a grilling pan and lightly brush it with olive oil. Place the paneer in the hot pan.
- Grill on both sides until there are brown grill marks. Transfer them to a plate and cut them into bite-size cubes.
Make the dressing:
- Heat oil in a small pan and add garlic. Saute for 2-3 minutes, until they are golden brown. Add the dried chili and saute for a few more seconds.
- Turn off the heat and let it cool down. Transfer to a blender along with the oil and blend it into a coarse paste.
- Transfer the garlic-chili paste to a bowl along with mayonnaise, green onions, lemon juice, and salt. Whisk it well.
Assemble the salad:
- Slice the red onions, bell peppers, and cabbage. Dice the cucumber and cut the cherry tomatoes into quarters.
- Place the salad veggies in a large mixing bowl. Reserve 2 tablespoons of the dressing and add the remaining dressing to the veggies. Give it a good mix.
- Place the paneer cubes on top and add the reserved dressing.
- Mix everything gently taking care not to crumble the paneer. Serve immediately.