Cottage Cheese Salad (Paneer Salad)

by Leena Kohli (@leenakohli)
From 2 ratings
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Whether it's hot or cold outside, Cottage Cheese Salad is a great choice. 

It's refreshing, packed with nutrients, and super easy to make. 

With lots of protein and low carbs, it's perfect if you want a healthy meal.

 Have it as a side or a light lunch—it's delicious either way. 

Plus, you can enjoy it warm or cold, depending on your mood and the weather.


4 Servings

For Green Chutney

  • 1cup
    Coriander Leaves
  • 1cup
    Mint Leaves
  • 1
    medium-sized Onion
  • 2
    Green Chillies
  • 1/2tsp
  • 1/2tbsp
    Ginger Garlic Paste
  • 2tbsp
    Lemon Juice

For Salad

  • 250g
    Indian Cottage Cheese (Paneer) (cubed)
  • 2tbsp
    Olive Oil
  • 1tsp
  • 1/2tsp
    Black Pepper Powder
  • 1tsp
    Red Chilli Flakes
  • 1
    Onion (cubed)
  • 1
    Carrot (diced)
  • 1
    Capsicum (cubed) (stems & seeds removed)
  • 4
    Cherry Tomatoes (halved)
  • 100g
    Salad Leaves


  1. Prepare the green chutney by blending coriander leaves, mint leaves, onion, green chillies, ginger-garlic paste, salt, and lemon juice until it forms a smooth paste. Adjust the texture by adding water if necessary. Set this aside for later use.

  2. In a bowl, combine the cubed paneer with 1 tablespoon of olive oil, salt, black pepper powder, red chilli flakes, and 4 tablespoons of the prepared green chutney. Let the paneer marinate in this mixture for 15-20 minutes.

  3. Heat a grill pan or skillet over medium heat and brush it with the remaining olive oil.

  4. Grill the marinated paneer cubes until they achieve a light golden-brown colour with grill marks on each side. Once done, set them aside.

  5. Using the same pan, add a touch more oil if required. Sauté the cubed onion, diced carrot, and cubed capsicum until they become slightly caramelized yet retain a crunch. Allow this mixture to cool slightly before assembly.

  6. To assemble the salad, arrange the salad leaves on a large platter. Place the grilled paneer, crunchy sautéed vegetables and cherry tomatoes on top.

  7. Drizzle some olive oil over the assembled salad and sprinkle chat masala for added flavour.

  8. Serve the salad with extra green chutney on the side for dipping or drizzling. Enjoy!

Tips & Tricks

  1. Store-bought green chutney is a convenient alternative to making fresh chutney.

  2. Leftovers from this dish work wonderfully as fillings for wraps or sandwiches for a quick, delicious meal.

  3. Adjust the seasoning and chutney quantities according to your taste preferences.

  4. This recipe yields around 4 servings, depending on portion sizes and whether it's served as a main dish or a side.


From 2 ratings






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Recipe by

Leena Kohli


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