Grilled paneer salad step-by-step recipe with photos.
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About this recipe
Paneer rubbed with spices and grilled to perfection, tossed with veggies and a spicy-garlicky dressing is the perfect Indian summer salad you are looking for. It is a great way to satisfy your Indian food cravings without cooking an elaborate feast.
What's not to love about this paneer salad - it is gluten-free, low-carb, and keto-friendly. It's easy to make and the dressing is so so delicious. Just like halloumi, paneer cheese does not melt. Paneer is also a good source of vegetarian protein.
This salad is a unique way of enjoying paneer without making a curry. Enjoy this healthy and filling paneer salad for a lunch and take it to your next potluck or barbecue - definitely a crowd-pleaser.
Ingredients
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.
The rub: I am rubbing the paneer block with garam masala, chili powder, salt, lemon juice, and olive oil.
Step-by-step instructions
Rub the paneer block with salt, chili powder, garam masala, olive oil, and lemon juice. 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.
Transfer the paneer to a plate and cut them into cubes.
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. Transfer to a blender along with the oil and blend it into a slightly coarse paste.
Transfer the garlic-chili paste to a bowl and add mayonnaise, green onions, lemon juice, and salt. Whisk it well.
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.
Reserve 2 tablespoons of the dressing and add the remaining dressing to the salad veggies. Give it a good mix. Place the paneer cubes and top with the reserved dressing.
Toss everything gently, taking care not to crumble the paneer. Serve immediately.
Useful tips
Grilled paneer cubes may tend to crumble so it is best to add them after mixing the salad veggies with 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.
To make this salad vegan, replace paneer with extra firm tofu. You can also use other grilled vegetables like eggplant, mushrooms, zucchini, and bell peppers in this salad.
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 air fryer, grill it at 350 F for 5-7 minutes.
After placing the paneer on the grill, do not disturb it for the first few minutes. This will help keep the paneer intact.
More salad recipes
Bonus
This grilled paneer salad is:
- low-carb and healthy,
- great as a meal,
- a good source of vegetarian protein
If you liked this recipe, please don't forget to give a 5-star rating and leave a comment below.
Recipe card
Grilled Paneer Salad
Ingredients
- 10 oz paneer
For grilling the paneer:
- ½ teaspoon garam masala
- ½ teaspoon red chili powder
- ½ teaspoon salt
- 2 teaspoon lemon juice
- 2 teaspoon olive oil
For the dressing:
- 3 cloves garlic sliced
- 3 dried red chili mild version
- 2 tablespoon olive oil
- ½ cup mayonnaise
- 2 tablespoon green onions finely chopped
- 1 tablespoon lemon juice
- ½ teaspoon salt
Salad veggies:
- 1 small red onion sliced
- 1 cucumber diced
- 5-6 cherry tomatoes cut into quarters
- ½ cup cabbage sliced
- ¼ cup cilantro chopped
Instructions
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.
Kris says
The homemade dressing here was amazing paired with the flavor of the paneer and the crunch of the veggies. Such an amazing combo! The whole family loved it. 🙂
Glenda says
I already love grilled paneer, but hadn't considered adding it to a salad, before. Heaven! It turned a simple salad into a satisfying meal. And that creamy dressing! Oh my goodness. I'm getting hungry just thinking about this yummy salad. Thanks for sharing your recipe. I'm anxious to make it again!
Anne says
This is a great salad with such a fresh taste! I love Indian food, but I have found it tends to use every pan in my kitchen when I make it. So a simple salad like this is perfect for getting the flavor with less effort.
Sue says
I had no idea you could grill paneer! I'm so excited to try this!
Jennifer says
This salad is good! I loved all the veggies in it and grilling the paneer is genius! The dressing - I could eat that every day! Spicy, garlicky, delish!