Name: Punjabi Fresh Paneer Kachumber
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 g Paneer, fresh and soft, cut into small cubes; 1 Cucumber, diced; 1 Tomato, seeds removed, diced; 1 Onion, finely chopped; 3 tbsp Coriander Leaves, chopped; 1½ tsp Chaat Masala; ½ tsp Ground Black Pepper; 1 tbsp Lemon Juice; ½ tsp Black Salt

10 mintotal

Prep 10 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Ingredients

Quantities are for 2 servings.

Fifteen minutes, and the only wait is the optional soak that softens firm paneer.

Method

Ensure you use extremely soft, fresh paneer. If the paneer is slightly hard, soak the whole block in warm water for 10 minutes before dicing.
10 min
In a wide mixing bowl, add the diced cucumber, chopped onion, and deseeded diced tomatoes.
Gently add the small paneer cubes to the vegetables.
Sprinkle the chaat masala, black pepper powder, black salt, and freshly chopped coriander over the mix.
Drizzle with lemon juice and toss the salad very delicately using your hands or two spoons so the paneer cubes do not crumble.

How to tell it's done

Pillowy-soft, creamy paneer cubes contrasting heavily with the sharp crunch of raw onions and cucumbers.

Getting it right

Tip

Removing the squishy center seeds of the tomatoes prevents the paneer from getting soggy and milky.

What to serve it with

A fantastic, filling salad on its own, or a rich side to everyday roti and dal.

Common mistakes

The paneer breaks into crumbs as you toss.: Fold with two spoons or your hands rather than stirring, and add the paneer last. Fresh paneer is fragile, and a kachumber tossed like a vinaigrette will end up as a paste.
The salad goes watery around the paneer.: Deseed the tomato and dress at the table. Paneer soaks up whatever liquid is in the bowl and turns soft and sour if it sits in it.

Substitutions

Crumbled feta works if you want it sharper, though you will need less salt.
Tofu can stand in for a vegan version; press it well first so it does not water the salad down.

Storing and reheating

Eat within the hour. The vegetables can be chopped and kept covered in the fridge for a few hours, but paneer should meet them only at the table.

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