Spicy Raw Mango Salad with Crispy Paneer
A vibrant Indian summer salad with julienned raw and ripe mango, crunchy vegetables, and golden crispy paneer, all tossed in a punchy chaat-style lime dressing. Ready in 20 minutes.
Ingredients
For the salad
- 1 medium raw mango firm, green; peeled and julienned
- ½ ripe mango julienned
- 1 medium carrot peeled and julienned
- ½ cucumber seeds removed; julienned
- 1 small red onion thinly sliced into half-rings
- 200g paneer, cut into 1.5cm cubes
- 1 tsp neutral oil
- ¼ cup roasted unsalted peanuts
- Small handful fresh mint leaves
- Small handful fresh coriander leaves
For the chaat dressing
- Juice of 1½ limes (about 3 tbsp)
- 1 green chilli finely chopped
- ½ tsp chaat masala
- ¼ tsp kala namak black salt
- 1 tsp jaggery powder
- Salt to taste
Instructions
Sear the paneer
- Heat oil in a non-stick pan over medium-high heat. Add paneer cubes in a single layer.
- Cook undisturbed for 2 minutes until golden on the base, then turn and sear the other sides for 1–2 minutes. Season lightly with salt. Set aside.
Make the dressing
- Whisk together lime juice, green chilli, chaat masala, kala namak, jaggery, and a pinch of salt until the jaggery dissolves. Taste — it should be tart, slightly sweet, and have a little heat.
Assemble
- Combine raw mango, ripe mango, carrot, cucumber, and red onion in a large bowl.
- Pour the dressing over and toss well to coat everything.
- Transfer to a serving plate or bowl. Top with crispy paneer, roasted peanuts, mint, and coriander. Serve immediately.
Notes
Julienning tip: A mandoline with a julienne attachment makes quick work of the mango and carrot. If cutting by hand, aim for matchstick pieces about 5cm long and 3mm thick — they hold the dressing better than thin slices.
Jaggery dissolving: If using a block of jaggery, grate it finely before mixing into the dressing so it incorporates without chunks.
Make it vegan: Replace paneer with 200g firm tofu. Press the tofu for 15 minutes first to remove excess moisture, then sear exactly as you would the paneer.
Soaking the onion: If raw onion is too sharp for your taste, soak the sliced rings in cold water for 10 minutes, then drain. Removes the sharpness without losing the crunch.
Storage: The dressed salad is best eaten within an hour as the vegetables soften. Store the dressing separately if making ahead, and toss just before serving. Crispy paneer can be re-seared the next day.
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