Paneer Makhani Salad

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Paneer Makhani Salad

A healthy, easy-to-make Indian salad blending creamy paneer makhani flavors with fresh veggies for a protein-rich, light meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner, lunch, Salad
Cuisine: Indian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 200 g paneer (cubed) use fresh or low-fat for lighter meal
  • 1 cup tomato puree fresh or store-bought
  • 1 tsp butter or olive oil for light cooking
  • ½ tsp kasuri methi (crushed dry fenugreek leaves)
  • ¼ tsp garam masala
  • 1 cup lettuce or mixed salad greens (washed & chopped)
  • ½ cup cucumber (diced)
  • ½ cup tomato (diced)

Equipment

  • Non-stick pan

Method
 

  1. Heat the pan over medium flame and add the butter (or oil). Once warm, add paneer cubes and sauté until they are light golden. Remove and keep aside.
  2. In the same pan, add tomato puree. Let it simmer 3-4 minutes, then stir in crushed kasuri methi and garam masala. Cook for another 2 minutes so flavours meld.
  3. Let the spiced tomato sauce cool slightly, then gently toss the golden paneer cubes in the sauce so they get a light makhani coating.
  4. In a large bowl, combine salad greens, diced cucumber and diced tomato. Add the paneer-makhani mixture on top.
  5. Toss gently to mix. Serve immediately as a fresh, protein-rich salad.

Notes

For a lighter meal, use low-fat paneer and skip butter. You may add a squeeze of lemon or a dash of chaat masala for extra flavour. Serve with whole-grain bread or roti for extra satiety.
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