Palak Paneer Salad

This Palak Paneer Salad is a quick, protein-rich meal designed for weight loss and clean eating. Made with blanched spinach and grilled paneer, it’s flavorful, satisfying, and comes together in just 15 minutes.

Ingredients:

For the spinach base:

• 1 bunch of fresh spinach (palak)

• Water for blanching

• Salt for blanching

For the grilled paneer:

• 100–150 g paneer (cut into small cubes)

• 1 teaspoon olive oil

• Salt to taste

• 1/2 teaspoon black pepper

• 1/2 teaspoon red chili flakes (optional)

• 1/4 teaspoon roasted cumin powder

For the dressing:

• 1 teaspoon olive oil

• 1 teaspoon lemon juice

• Salt to taste

• 1/4 teaspoon black pepper

• 1/4 teaspoon roasted cumin powder

Additional toppings (optional):

• Chopped onions

• Chopped tomatoes

• Chopped coriander or mint leaves

• Toasted sesame seeds or flaxseeds

Instructions:

1. Blanch the Spinach:

   • Boil water with a pinch of salt.

   • Add washed spinach and blanch for 1 minute.

   • Immediately transfer to ice-cold water to retain the green color.

   • Drain and chop finely or pulse-blend coarsely.

2. Grill the Paneer:

   • Heat olive oil in a non-stick pan.

   • Add paneer cubes with salt, black pepper, cumin powder, and chili flakes.

   • Grill for 2–3 minutes until golden on all sides. Set aside.

3. Prepare the Salad Base:

   • In a mixing bowl, combine chopped spinach with optional add-ons like onions, tomatoes, or herbs.

4. Make the Dressing:

   • Mix olive oil, lemon juice, salt, pepper, and cumin powder.

5. Assemble the Salad:

   • Add grilled paneer to the spinach base.

   • Pour dressing over the salad and toss gently.

6. Garnish and Serve:

   • Sprinkle toasted seeds or fresh herbs on top if desired.

   • Serve fresh.

Tips:

• Use fresh homemade paneer for a softer texture.

• Blanching spinach reduces bitterness and enhances digestibility.

• You can meal-prep ingredients separately and assemble just before eating.