Cottage Cheese and Cucumber Salad
Try our Cottage Cheese & Cucumber Salad for a refreshing harmony of flavours and textures. At its heart, this salad features golden-roasted paneer cubes marinated in a rich blend of ginger-garlic paste, kasuri methi, red chilli powder, garam masala, curd, lemon juice, mustard oil, and salt. The bold and aromatic spices of the marinade offer a delectable contrast to the crisp, fresh elements of the salad – a colourful medley of diced cucumber, cherry tomatoes, and a mix of iceberg and romaine lettuces. Dress this cool, crunchy salad with a creamy blend of curd, mint, olive oil, apple cider vinegar, castor sugar, lemon juice, salt, and pepper. A must-try for those who cherish a meal that's both nourishing and gratifying.
"Garden-fresh paneer salad"
"Garden-fresh paneer salad"
Prep Time
30 mins
Cook Time
30 mins
Serving Size
4
Ingredients
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
Dressing:
- 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
Method
- 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.
