Cottage Cheese and Cucumber Salad
Cottage Cheese and Cucumber Salad


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Prep Time 30 mins
Cook Time 30 mins
Serving Size 4
For Roasted Paneer:
  • 300 gms Paneer Cubes
For marinade:
  • 1 tbsp Ginger Garlic Paste
  • ½ tsp Kasturi Methi
  • 1 tsp Red chilli powder
  • 1 tsp Garam Masala
  • 3 tbsp Curd   
  • ½ tsp Lemon Juice
  • 2 tbsp Mustard Oil
  • Salt to taste
Other Ingredients:
  • 130 gms Cucumber
  • 30 gms Iceberg Lettuce
  • 30 gms Romaine Lettuce
  • 50 gms Cherry Tomato
  • 200 gms Curd
  • 50 gms Mint
  • 2 tbsp Olive Oil
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp Castor Sugar
  • ½ tsp Lemon Juice
  • Salt & Pepper as per taste
  • In a bowl, add all the marinade ingredients and marinate the paneer cubes. Keep aside for 45 minutes.
  • Place the marinated paneer cubes on the baking plate and roast in a preheated oven at 200⁰C for 30 minutes.
  • Clean, deseed the cucumber and dice, slit the cherry tomatoes into half, and tear the romaine and iceberg lettuce. Keep all the veggies in a bowl and refrigerate.
  • To a glass bowl, add all the dressing ingredients and whisk until combined.
The assembly:
  • In a large bowl, add the veggies curd dressing. Mix well and top it up with roasted cottage cheese. Serve with a sprig of mint and a wedge of lime.