Egg and Paneer Light Salad
PakistaniWeight ManagementDesi eggsEasy
A light salad of boiled egg and soft paneer with cucumber and lemon — high in protein, low in oil, and quick to assemble.
Prep time10 min
Cook time5 min
Total time15 min
Servings2
Ingredients
- 2 eggs, boiled
- 100 g paneer, diced
- 1/2 cucumber, diced
- 1 tomato, diced
- 1 tbsp lemon juice
- 1/2 tsp chaat masala
- 1/2 tsp salt
- Fresh coriander for garnish
Method
- Boil the eggs for 10 minutes, cool, peel and quarter.
- Combine the paneer, cucumber and tomato in a bowl.
- Add the egg quarters gently so they keep their shape.
- Sprinkle with lemon juice, chaat masala and salt and toss lightly.
- Garnish with coriander and serve immediately.
Nutrition — estimated per serving
Calories (estimate)200 kcal
Protein (estimate)16 g
Fat (estimate)11 g
Carbs (estimate)6 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Use fresh, soft paneer so the salad stays light and creamy. Food safety: eggs must be fully boiled. Allergens: contains egg and milk (paneer). Substitute: use soft tofu instead of paneer, or add boiled chana for extra fibre. This is a light, balanced meal — it is not a weight-loss treatment. Nutrition values are estimates based on standard per-egg values.