Looking for a quick, protein-packed meal that feels fresh yet satisfying? Then make this roasted paneer salad with Indian spiced oven-roasted paneer and crunchy vegetables with oil-free lemon dressing. Enjoy this easy Indian-style lunch bowl anytime.
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Why I roast Indian Cottage Cheese
This paneer salad works beautifully because roasted paneer holds its shape and absorbs spices well. It does not melt like regular cheese, which makes it perfect for salads. Unlike raw paneer, the oven-roasted cubes add depth, warmth, and flavor to every bite.
Roasted paneer blends naturally with fresh vegetables and a simple oil-free lemon dressing, making this a balanced and filling vegetarian meal. It is simple, practical, and perfect for everyday cooking.
I often roast a big batch of homemade paneer and use it in different meals during the week - wraps, rice bowls, or quick salads like this one. Apart from this version, I also make a roasted paneer salad with yogurt dressing, similar to my roasted tofu salad.
Happy Cooking!
-Sravanthi
Detailed Steps
Step 1: In a bowl, mix yogurt, salt, turmeric, red chili powder, garam masala, cumin powder, and coriander powder. Gently coat paneer cubes with this mixture.
Step 2: Spread the coated paneer cubes on a parchment-lined baking tray.
Step 3: Roast at 400°F (200°C) for about 18-20 minutes or until lightly golden.
Step 4: In a mixing bowl, combine chopped cucumber, grated carrot, chopped tomatoes, onion, cilantro, and mint.
Step 5: Drizzle lemon juice, add salt and pepper, and gently toss everything together.
Step 6: Add the roasted paneer cubes to this vegetable mixture and mix it well.
Step 7: Serve the salad immediately.
Serving Tips
- Serve as a light lunch on its own.
- Use leftover salad to make chapati wraps for a quick lunchbox.
- Serve alongside Indian lemon rice or Indian yogurt rice for a more filling meal.
- Top this salad over soups like Indian spinach soup or Indian pumpkin soup to turn them into a satisfying dinner.
Recipe FAQs
Yes, but roasted paneer gives better flavor and texture.
Yes, air fry at 375°F for 12-15 minutes.
Paneer provides protein and keeps you full. Adjust portion size and oil based on your needs.
Yes. Roast paneer in advance and assemble fresh when ready to eat.
Recipe
Roasted Paneer Salad (Indian-Style High Protein Recipe)
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Ingredients
For Roasted Paneer:
- 1 cup paneer cubes
- ¼ teaspoon salt
- ⅛ teaspoon turmeric
- ¼ teaspoon red chili powder
- ¼ teaspoon garam masala
- ¼ teaspoon cumin powder
- ¼ teaspoon coriander powder
- 1 tablespoon yogurt
- 1 teaspoon oil optional
For Paneer Salad:
- 1 cup roasted paneer
- 1 cup cucumber chopped
- ½ cup carrot grated
- ½ cup tomatoes chopped
- ¼ cup onion chopped
- ¼ cup cilantro and mint leaves
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- Pepper to taste
Instructions
Marinate the Paneer
- In a bowl, mix yogurt, salt, turmeric, red chili powder, garam masala, cumin powder, and coriander powder.¼ teaspoon salt, ⅛ teaspoon turmeric, ¼ teaspoon red chili powder, ¼ teaspoon garam masala, ¼ teaspoon cumin powder, ¼ teaspoon coriander powder, 1 tablespoon yogurt, 1 teaspoon oil
- Gently coat paneer cubes with this mixture.1 cup paneer cubes
Roast the Paneer
- Arrange the coated paneer cubes on a parchment-lined baking tray.
- Roast at 400°F (200°C) for about 18-20 minutes, turning once halfway, until lightly golden.
Prepare the Vegetables
- In a large bowl, combine chopped cucumber, grated carrot, chopped tomatoes, onion, cilantro, and mint.1 cup cucumber, ½ cup carrot, ½ cup tomatoes, ¼ cup onion, ¼ cup cilantro
Assemble the Salad
- Add the roasted paneer cubes to the vegetables. Drizzle lemon juice, add salt and pepper, and gently toss everything together.1 cup roasted paneer, 1 teaspoon lemon juice, ¼ teaspoon salt, Pepper to taste
- Serve immediately. If serving later, add roasted paneer and salt just before serving.
Notes
Tested Tips from My Kitchen
- Cut paneer into even-sized cubes, so they roast evenly.
- Do not overcrowd the baking tray; space helps paneer brown properly.
- Turn the paneer once halfway through roasting for even color.
- Let roasted paneer cool slightly before adding to the salad to prevent vegetables from softening.
- Add lemon juice and salt just before serving to keep the salad fresh and crunchy.
- If making ahead, store roasted paneer and chopped vegetables separately and mix just before serving.
Nutrition
If you find my kitchen-tested tips helpful, click the button to see more of my recipes first when you search on Google!
If you try this roasted paneer salad, I would love to hear how you served it. Did you enjoy it as a light lunch, turn it into a wrap, or pair it with rice? Leave a comment below and share your variation - your ideas help other readers and inspire new combinations in my kitchen too.
Indian Paneer Recipes to Try Next
If you enjoy cooking with paneer, here are more Indian paneer recipes from my kitchen that you may like:
These recipes use simple spices and everyday ingredients to create practical, home-style meals you can make again and again.
If you find my kitchen-tested tips helpful, click the button to see more of my recipes first when you search on Google!
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