This Thecha Paneer Corn Salad is the perfect mix of crunch, heat, and freshness!
Easy to make, full of veggies, and bursting with flavor 😍
Save it & try today!
Thecha Paneer Corn Salad Recipe
🟢 Ingredients for Thecha
Oil – 1 teaspoon
Asafoetida (hing) – a pinch
Cumin seeds – 1 teaspoon
Chana dal – 2 teaspoons
Peanuts – 2 teaspoons
Fresh coriander leaves – a small handful
Green garlic stalks – 2, finely chopped
Green chilies – 1–2, finely chopped
Garlic cloves – 5–6
White sesame seeds – 2 teaspoons
Salt – to taste
Turmeric powder – ¼ teaspoon
Chaat masala or lemon juice – ¼ teaspoon
Black pepper powder – ¼ teaspoon
🟢 Method to Prepare Thecha
Heat oil in a pan.
Add asafoetida, cumin seeds, chana dal, peanuts, and sesame seeds. Roast lightly for 1–2 minutes.
Add garlic, green garlic, and green chilies; sauté until aromatic.
Switch off the heat and add salt, turmeric, and black pepper.
Transfer everything to a mixer jar and grind into a fine paste.
👉 Thecha is ready.
🧀 For the Paneer
Paneer cubes – as required
Butter – 1 teaspoon
Method:
Heat butter in a pan and sauté paneer cubes for 1–2 minutes until lightly golden.
🥗 For the Salad
Carrot – finely chopped
Cucumber – finely chopped
Onion – finely chopped
Tomato – finely chopped
Beetroot – finely chopped
Radish – finely chopped
Red bell pepper – finely chopped
Green bell pepper – finely chopped
Green chili – finely chopped
Fresh coriander leaves – finely chopped
Sweet corn – 1 cup
To cook corn:
Boil corn in salted water for 1–2 minutes, drain, and let it cool.
🥣 Salad Assembly
In a large bowl, combine all chopped vegetables, boiled corn, and sautéed paneer.
Add salt to taste.
Add prepared thecha or lemon juice.
Mix well.
Serving suggestions:Garnish with fresh coriander and serve
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