Paneer and Cucumber Salad with Yogurt Dressing

Ingredients(for 1 medium bowl per person)

• 100 grams Paneer (homemade or store-bought) (cut into small cubes)
• 1 large Cucumber (kheera) (peeled and diced)
• 1 small Carrot (gajar) (grated) - optional
• 1/2 cup Fresh yogurt (dahi) (thick, hung curd preferred)
• 1/2 teaspoon Roasted cumin powder (jeera powder)
• 1/4 teaspoon Black salt (kala namak)
• 1 small Green chili (finely chopped; adjust for spice) - optional
• 2 tablespoons Fresh coriander leaves (dhania) (finely chopped)
• 1 teaspoon Lemon juice (nimbu ka ras) (freshly squeezed)
• to taste Salt
• 1/4 teaspoon Black pepper (freshly ground) - optional

Instructions

1. 1

   Cut the paneer into small cubes and lightly toss with a pinch of salt and black pepper. Set aside.

   2 minutes

   Use homemade paneer for softer texture and richer taste.

2. 2

   Peel and dice the cucumber into small pieces. Grate the carrot if using, and finely chop the coriander leaves and green chili.

   5 minutes

   Remove the seeds from cucumber for extra crunch and to prevent salad from turning watery.

3. 3

   In a large mixing bowl, combine the paneer cubes, diced cucumber, grated carrot, and half of the chopped coriander leaves.

   2 minutes

   Toss gently to avoid crumbling the paneer.

4. 4

   Prepare the yogurt dressing by whisking together thick dahi, roasted cumin powder, black salt, lemon juice, a pinch of salt, and green chili (if using) in a separate bowl.

   3 minutes

   Use hung curd for a creamier dressing.