Grilled Paneer Salad
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. It can be enjoyed as a filling lunch or served as a crowd-pleasing side dish at your next potluck or barbecue.
Servings: 4
Calories: 417kcal
Ingredients
- 10 oz paneer
For grilling the paneer:
- ½ teaspoon garam masala (use store-bought or homemade 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.
Notes
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 and use vegan mayo for the dressing. 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.
Nutrition
Calories: 417kcal | Carbohydrates: 10g | Protein: 12g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 53mg | Sodium: 698mg | Potassium: 274mg | Fiber: 2g | Sugar: 4g | Vitamin A: 809IU | Vitamin C: 40mg | Calcium: 374mg | Iron: 1mg