This Paneer Protein Salad is a delightful mix of fresh vegetables, creamy curd, and flavorful shallow-fried paneer. It's a perfect blend of health and taste, making it an ideal choice for a light meal or snack. The combination of spices and textures will leave you craving more. Follow this recipe to enjoy a wholesome and protein-packed salad!
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In a mixing bowl, add curd and whisk it until smooth.
Add sabja, chopped onion, grated carrot, chopped cucumber, and chopped tomato to the curd.
Season with chaat masala, black pepper powder, and black salt. Mix well and set aside.
On a plate, create a mixture of chili flakes, black salt, chat masala, and peri peri masala.
Coat the paneer nicely with the seasoning.
Heat desi ghee in a pan over medium heat.
Add the paneer to the pan and shallow-fry until golden brown on all sides.
In a serving bowl, layer the curd mixture as the base.
Top it with the shallow-fried paneer.
Garnish with additional chilli flakes or herbs if desired. Serve immediately.
For a vegan version, replace paneer with tofu and curd with plant-based yogurt.
Adjust the spice levels according to your preference by increasing or decreasing the chilli flakes and peri peri masala.
Soak the sabja seeds in water for 10 minutes before adding them to the curd for better texture.
Can I use store-bought paneer for this recipe?
Yes, store-bought paneer works perfectly fine. Just ensure it is fresh and soft for the best results.
What is sabja, and where can I find it?
Sabja, also known as basil seeds, is commonly used in Indian recipes. You can find it in Indian or Asian grocery stores.
Can I prepare this salad in advance?
It's best to assemble the salad just before serving to maintain the freshness of the vegetables and the crispness of the paneer.
What can I use instead of desi ghee?
You can use any neutral cooking oil or butter as a substitute for desi ghee.
Is this salad suitable for weight loss?
Yes, this salad is high in protein and low in carbs, making it a good option for weight loss when consumed in moderation.
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