Indian Spiced Paneer and Sweet Corn Salad

Instructions

1. 1

   Prepare your ingredients: cut 250 g paneer into 1 cm cubes, finely dice 100 g red onion, and chop 20 g fresh coriander. Drain 200 g canned sweet corn kernels thoroughly. Have 100 g pomegranate seeds ready in a small bowl. Set a wide nonstick pan on the stove over medium heat.

2. 2

   Pour 20 ml vegetable oil into the preheated pan. Add the paneer cubes in a single layer. Sear for 4 to 5 minutes, turning gently with a spatula every minute until all sides turn golden brown. If the paneer begins to stick or darken too quickly, lower the heat slightly.

3. 3

   Add 5 g cumin seeds directly to the pan alongside the golden paneer. Stir constantly with a wooden spoon for 1 to 2 minutes over medium heat until the seeds sizzle, turn slightly darker, and release a nutty, warm aroma. Turn off the heat and move the pan away from the burner.

4. 4

   In a large glass or ceramic salad bowl, combine the drained 200 g sweet corn kernels, 100 g diced red onion, and 100 g pomegranate seeds. Sprinkle a pinch of salt evenly over the raw vegetables and fruit, then gently toss with a salad spoon.

5. 5

   Transfer the warm paneer cubes and toasted cumin seeds along with the pan juices into the salad bowl. Squeeze in fresh lemon juice. Toss carefully from the bottom up so the soft paneer cubes remain intact and absorb the bright citrus dressing.

6. 6

   Gently fold in 20 g chopped fresh coriander just before serving. The salad should look vibrant with white paneer, yellow corn, red pomegranate, and green herbs. Serve lukewarm or at room temperature in individual bowls as a fresh side dish.