Paneer Salad with Makhana Sauce | जब ऐसा बनेगा तो बच्चे बड़े सब मांगेगे | Zero Oil Mayonnaise

paneer

🥗Healthier: tofu

💰Cheaper: ricotta

Tofu provides a similar texture with fewer calories.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is creamier and higher in protein.

makhana

🥗Healthier: puffed rice

💰Cheaper: popcorn

Puffed rice offers a lighter texture at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while maintaining a neutral flavor.

Cut 150 grams of paneer into large cubes.

Marinate the paneer with salt, red chili powder, and fresh coriander leaves.

Set the marinated paneer aside for a minute to absorb flavors.

Chop cucumber and carrot into small pieces.

Slice a small onion into thin slices.

Add salad leaves if available for crunch and color.

For the dressing, blend 2 tablespoons of yogurt, 1/3 cup roasted makhana, 2 soaked Kashmiri red chilies, salt, 1/2 teaspoon oregano, 1/2 teaspoon red chili flakes, 2-3 whole black pepper, and 1 teaspoon honey (optional) with 1/2 tablespoon lemon juice until creamy.

Heat a little olive oil in a pan and toss the marinated paneer on medium-high flame until cooked.

In a bowl, combine chopped vegetables, salad leaves, and cooked paneer.

Pour the creamy dressing over the salad and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens