Paneer Corn Salad
This Paneer Corn Salad is healthy, protein-packed, nutritious, and flavorful! It is wholesome, fresh, filling, satisfying, and loaded with soft paneer, sweet corn, and fresh vegetables.
Ingredients
- 1 teaspoon oil
- 150 g paneer cut into cubes
- 150 g fresh or frozen corn kernels
- ½ cup green pepper chopped
- ½ cup of any colored bell pepper chopped
- ¼ cup celery chopped
- ¼ cup tomatoes chopped
- Salt to taste
- ½ teaspoon freshly ground black pepper
- 1 teaspoon chaat masala
- ¼ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 2 tablespoon finely chopped cilantro
- Lemon juice to taste
Instructions
- Heat oil in a pan and add paneer cubes. Pan-fry the paneer cubes on medium heat until lightly golden brown.
- Remove the paneer cubes from the pan and transfer to a bowl or plate. Set aside.
- In the same pan, add corn and roast the corn on medium-high heat until cooked and slightly charred. Stir the corn frequently to prevent them from burning.
- Once the corn is cooked, add chopped green peppers, bell peppers, and celery. Mix well and cook on medium heat for 2-3 minutes, stirring occasionally.
- Then, add roasted paneer cubes, chopped tomatoes, salt, black pepper, chaat masala, oregano, and red pepper flakes. Mix well and cook for a minute.
- Taste and adjust the seasonings as required and turn off the heat.
- Squeeze the lemon or lime juice, add chopped cilantro, and mix well. Transfer the Paneer Corn Salad to a serving bowl and serve it warm.
Storing Suggestions
- It is best to serve the salad on the day it is made, but you can refrigerate the leftovers tightly covered for two days. Bring the salad to room temperature before serving, or microwave it for a few seconds and serve.
Notes
- Paneer: Use fresh and soft paneer for this salad. You can use low-fat paneer to keep the recipe low-calorie. Or use Malai paneer, whichever you prefer. I highly recommend pan-frying the paneer to enhance its taste and flavor. But if you want to make the salad quickly, use the paneer without pan-frying.
- Corn: You can use fresh or frozen corn for this salad. If you have corn ears, roast them on the gas stove and then slice off the kernels.
- Vegetables: You can easily customize this recipe by adding more or less vegetables. Some suggestions are cucumber, zucchini, spinach, carrots, and broccoli.
- Seasonings: You can add more or less seasonings to this salad to your taste. Add red chili powder or finely chopped green chilis to make the paneer corn salad spicier.
- Servings: This recipe serves two if you are following a healthy diet and want this salad as a light lunch or dinner. But if you have this salad as a side dish or snack, it may serve 3-4 people.
Nutrition (Approximate Values)
Calories : 283kcalCarbohydrates : 25gProtein : 14gFat : 22gSaturated Fat : 12gPolyunsaturated Fat : 1gMonounsaturated Fat : 1gTrans Fat : 0.01gCholesterol : 50mgSodium : 72mgPotassium : 431mgFiber : 4gSugar : 2gVitamin A : 356IUVitamin C : 107mgCalcium : 385mgIron : 1mg
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