Ingredients:

• Cucumber (peeled), chopped — 1 cup
• Tomato, chopped — ½ small
• Onion, chopped — 2 tbsp 
• Green bell pepper (Shimla mirch), chopped — ½ piece
• Carrot, grated or thinly sliced — 1 small 
• Pomegranate seeds — 25 g 
• Walnuts — 2 medium pieces 
• Chat masala — ½ tsp
• Paneer, cubed — 50 g

Instructions:

1. Prepare the vegetables: peel and chop the cucumber, chop the tomato, finely chop the onion, dice the bell pepper, and grate or thinly slice the carrot.
2. Cube the paneer. (Optional: for a warm variant, lightly pan-sear the paneer cubes in a non-stick pan for 1–2 minutes on each side until golden.)
3. If you prefer extra crunch and aroma, lightly toast the walnuts in a dry pan for 30–45 seconds — watch carefully so they don’t burn.
4. In a large bowl, combine cucumber, tomato, onion, bell pepper, carrot, and pomegranate seeds.
5. Add the paneer cubes and walnuts to the bowl.
6. Sprinkle the chat masala evenly over the salad. Toss gently so ingredients are well distributed and coated with the spice.
7. Taste and adjust seasoning if needed. Serve immediately for fresh crunch, or chill for 10–15 minutes if you prefer it slightly cool.