Masala Paneer Crunch Salad
Jain-friendly masala-seared paneer salad with cabbage, cucumber, julienned capsicum, and roasted peanuts. High-protein vegetarian lunch ready in about 20 minutes. No onion, no garlic.
Equipment
- Nonstick skillet or cast iron pan
- Mixing Bowls
Ingredients
Masala Paneer
- 200 g paneer cut into 1/2-inch cubes
- 1 tsp oil or ghee
- 1/4 tsp hing asafoetida powder
- 1/2 tsp cumin powder
- 1/4 tsp turmeric
- 1/2 tsp Kashmiri chilli powder
- 1/2 tsp chaat masala
- salt to taste
- 1 tsp lemon juice
Crunch Salad
- 2 cups cabbage finely shredded
- 1 cup cucumber diced
- 3/4 cup capsicum julienned, any color
- 1/2 cup tomato deseeded and diced, optional
- 1/4 cup coriander leaves chopped
- 3 tbsp roasted peanuts roughly crushed
- 1 roasted papad crushed, optional for extra crunch
Lemon Yogurt Dressing
- 1/3 cup thick yogurt hung curd or Greek yogurt
- 1 tbsp lemon juice
- 1/2 tsp chaat masala
- 1/2 tsp roasted cumin powder
- 1/4 tsp Kashmiri chilli powder optional
- 1/2 tsp sugar or maple syrup, optional
- salt to taste
Instructions
Prep the paneer
- If using store-bought paneer, soak the cubes in hot water for 10 minutes, then drain and pat completely dry.
- In a bowl, toss paneer with oil, hing, cumin powder, turmeric, Kashmiri chilli, chaat masala, salt, and lemon juice until evenly coated.
Sear the paneer
- Heat a nonstick or cast iron pan over medium-high heat. Add the paneer in a single layer. Do not crowd the pan.
- Cook 2 to 3 minutes per side until the edges are deep golden. Transfer to a plate. In the same pan, toast the peanuts for 30 to 60 seconds if they are not already roasted.
Assemble the salad
- Whisk yogurt, lemon juice, chaat masala, roasted cumin, chilli powder, sugar, and salt until smooth.
- In a large bowl, combine cabbage, cucumber, julienned capsicum, tomato (if using), and coriander. Add most of the dressing and toss.
- Fold in the warm paneer and roasted peanuts. Taste and adjust salt or lemon. Crush papad over the top if using. Serve immediately.
Notes
Jain note: This recipe skips onion, garlic, ginger, and root vegetables. Skip shredded greens and cucumber on stricter fast days if needed.
Dressing timing: Toss with dressing just before serving so the cabbage stays crunchy.
Make-ahead: Store seared paneer and chopped vegetables separately for up to 1 day. Add peanuts, papad, and dressing at serving time.
Vegan swap: Use extra-firm tofu and dairy-free yogurt.
Spice level: Kashmiri chilli is mild. Add finely chopped green chilli to the dressing if you want more heat.
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