Paneer Korma Salad Recipe | Indian-Style Salad with Saffron Cashew Dressing
Paneer Korma Salad is a delicious, healthy, and unique fusion of classic Indian flavors with a fresh salad twist. This dish combines roasted paneer, vibrant veggies, and a rich korma-style dressing infused with saffron, nuts, and spices. Perfect for breakfast or a light meal, it offers a satisfying mix of textures and flavors. The saffron dressing, rich with cashews, apricot, and mustard sauce, elevates the salad to a new level.
video recipe
Ingredients:
For the Dressing:
- Saffron: A pinch
- Warm milk: 2 tbsp
- Cumin seeds: 1/4 tsp
- Coriander seeds: 1/8 tsp
- Garlic: 1 clove
- Ginger: 1/4 inch piece
- Green chili: 1/2
- Paneer: A small piece
- Onion: 1/4, sliced
- Apricot: 1, chopped
- Cashews: 8-10
- Tomato: 1 wedge
- Mustard sauce: 1 tsp
- Salt: 1/4 tsp
- Water: As needed for blending
For the Paneer and Vegetables:
- Paneer: 100 grams, cubed
- Butter: 1/2 tsp
- Bell peppers (red, yellow, green): 1/4 cup, thinly sliced
- Onion: 1/2, thinly sliced
- Cabbage: 1/4 cup, grated
For the Salad:
- Iceberg lettuce: 1/2 cup, chopped
- Amla (gooseberry): 1, chopped
- Cherry tomatoes: 3, halved
- Cashews: 5
- Dry grapes (raisins): 7-8
- Dressing: 1 tbsp (from above)
Instructions:
- Prepare the Saffron Dressing:
- Soak a pinch of saffron in 2 tbsp of warm milk.
- In the same bowl, add 1/4 tsp cumin seeds, 1/8 tsp coriander seeds, 1 garlic clove, 1/4-inch ginger, 1/2 green chili, a small piece of paneer, 1/4 sliced onion, 1 chopped apricot, 8-10 cashews, 1 tomato wedge, and 1 tsp mustard sauce.
- Blend all the ingredients together with a little water to form a thick, smooth paste.
- Add 1/4 tsp salt and mix well.
- Roast the Paneer:
- In a bowl, mix 100 grams of cubed paneer with 2 tsp of the prepared dressing, ensuring the paneer is well-coated.
- Heat 1/2 tsp butter in a pan and roast the paneer cubes until all sides are evenly browned.
- Remove the paneer and set it aside.
- Sauté the Vegetables:
- In the same pan, add 1/4 cup thinly sliced bell peppers (red, yellow, green), 1/2 sliced onion, and 1/4 cup grated cabbage.
- Sauté on high heat for about a minute until slightly charred but still crunchy.
- Assemble the Salad:
- In a large mixing bowl, combine 1/2 cup chopped iceberg lettuce, 1 chopped amla, the sautéed vegetables, 3 halved cherry tomatoes, 5 cashews, and 7-8 dry grapes.
- Add 1 tbsp of the saffron dressing and gently mix everything together.
- Serve:
- On a serving plate, place a leaf of lettuce as the base and transfer the salad mixture onto it.
- Top the salad with the roasted paneer cubes.
- Serve with toasted bread on the side and extra dressing for dipping.
Serving Suggestion:
For a delicious and wholesome meal, dip the toasted bread in the dressing and enjoy it with the paneer salad on top. This makes for a perfect Indian-style breakfast or a light yet filling meal.
step pics
Take saffron in a bowl
soak it in warm milk for a minute
mix well
add onion, tomato, cashews, mustard sauce, cumin, coriander, garlic, ginger, green chilli, paneer a piece, apricot
grind everything adding very little water
add salt and mix it
take paneer cubes in a bowl and add dressing to it.
mix well.
in a pan, add butter
Put the paneer and start roasting it.
toss it to evenly roast on all sides.
take it out to a plate.
in the same pan, add bell peppers, cabbage and onion
quick saute for a minute on high heat just until the sharpness of vegetables are softened. we still want the crunch on them
in a mixing bowl, take chopped lettuce
chopped amla
sauteed vegetables
sliced tomaotes
cashews
dry grapes
1 tsp of dressing or as much needed
mix well to combine.
in a serving plate, line a lettuce leaf
put the sauteed vegetables on it
put the roasted paneer on top
serve it with toast and the dressing dip.
Expert Tips:
- Saffron Soaking: Soak the saffron in warm milk for at least 5 minutes to extract its full flavor.
- Paneer Roasting: Ensure the paneer is evenly coated in the dressing before roasting for a rich, flavorful bite.
- Fresh Vegetables: Keep the sautéing brief to retain the crunch of the vegetables, adding texture to the salad.
Recipe
Paneer Korma Salad Recipe
Ingredients
For the Dressing:
- Pinch of saffron
- 2 tbsp warm milk
- 1/4 tsp cumin seeds
- 1/8 tsp coriander seeds
- 1 garlic clove
- 1/4- inch ginger
- 1/2 green chili
- Small piece of paneer
- 1/4 onion sliced
- 1 apricot chopped
- 8-10 cashews
- 1 wedge of tomato
- 1 tsp mustard sauce
- 1/4 tsp salt
- Water as needed
For the Paneer and Vegetables:
- 100 g paneer cubed
- 1/2 tsp butter
- 1/4 cup bell peppers red, yellow, green, thinly sliced
- 1/2 onion thinly sliced
- 1/4 cup cabbage grated
For the Salad:
- 1/2 cup iceberg lettuce chopped
- 1 amla gooseberry, chopped
- 3 cherry tomatoes halved
- 5 cashews
- 7-8 dry grapes raisins
- 1 tbsp dressing
Instructions
Make the Dressing:
- Soak saffron in warm milk.
- Blend saffron, cumin, coriander, garlic, ginger, green chili, paneer, onion, apricot, cashews, tomato, mustard sauce, and salt into a paste. Add water as needed for consistency.
Roast the Paneer:
- Coat paneer cubes with 2 tsp of dressing.
- Heat butter in a pan and roast the paneer until evenly browned.
Sauté Vegetables:
- Sauté bell peppers, onion, and cabbage on high heat for 1 minute.
Assemble the Salad:
- Mix lettuce, amla, sautéed vegetables, cherry tomatoes, cashews, raisins, and 1 tbsp of dressing in a bowl.
- Place the mixture on a lettuce leaf, top with roasted paneer, and serve with toast and extra dressing.
