Cumin paneer salad
- Published: 4 Apr 19
- Updated: 18 Mar 24
Chetna Makan’s vegetarian recipe for her marinated cumin paneer salad can be thrown together in less than half an hour. It makes a wonderful midweek main meal and would be extra wonderful served with warm naan breads. Why not find out how to make your own naan bread at home.
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Ingredients
- 100ml natural yogurt
- ½ tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp salt
- 225g paneer, cut into rectangles
- 1 tbsp sunflower oil
- 200g mixed salad leaves
- Sliced red chilli and pomegranate seeds to garnish
For the dressing
- 2 tsp olive oil
- 6 garlic cloves, roughly chopped
- 25g toasted peanuts
- 1 red chilli, roughly chopped
- ¼ tsp salt
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Method
- Mix the yogurt, cumin, turmeric and ½ tsp salt in a bowl. Add the paneer, mix well, then marinate for 10 minutes (see Make Ahead and tip).
- To make the dressing, heat 1 tsp of the olive oil in a large frying pan over a medium heat. Add the garlic and cook for 1 minute, then add the peanuts, chilli and ¼ tsp salt and cook for a few seconds more.
- Transfer the mixture to a mini food processor, add the remaining oil and 2 tbsp cold water, then whizz to a paste.
- Set the frying pan you used to make the dressing over a medium heat. Heat the sunflower oil, then add the marinated paneer and fry for 1 minute on each side until slightly golden. Transfer to a bowl, cover closely with cling film (to keep the paneer soft) and set aside while you prepare the salad.
- Arrange the salad leaves in a large serving bowl. Pour over the dressing and toss well. Lay the paneer pieces on top, scatter over some sliced red chilli and pomegranate seeds to garnish and serve immediately.
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- Recipe from February 2019 Issue
Nutrition
Nutrition: per serving
- Calories
- 307kcals
- Fat
- 23.7g (11.4g saturated)
- Protein
- 16.1g
- Carbohydrates
- 6.3g (5.2g sugars)
- Fibre
- 1.8g
- Salt
- 0.35g
delicious. tips
To make this recipe vegan, replace the paneer and yogurt with some grilled cauliflower or roast potatoes.
Marinate the paneer for up to 2 hours, covered, in the fridge.
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A nice dish but was rather dry so can be improved on: the dressing wasn’t really a dressing – more a peanut ‘paste’ which didn’t compliment the salad. If I made this again, I’d use the leftover marinade and more yoghurt to make the paste into a proper salad drizzle.