Roasted Paneer Salad (Indian-Style High Protein Recipe)

Close-up of roasted paneer salad with Indian spiced paneer cubes, cucumber, carrot, tomato, and fresh herbs.

Roasted Paneer Salad (Indian-Style High Protein Recipe)

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This roasted paneer salad combines Indian-spiced oven-roasted paneer with fresh vegetables and a light lemon dressing. It makes a healthy, protein-rich vegetarian lunch that is simple, filling, and perfect for everyday meals.

Prep Time 10

Cook Time 20

Total Time 30

Servings

Author Sravanthi Chanda

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