Indian Mushroom Salad
A smoky, spicy, and refreshing salad that’s perfect as a light meal or a side dish.
Servings: 2 people
Pin Recipe
Ingredients
- 200 gms mushrooms - thinly sliced
- 1/3 cup hung curd
- 1 tsp chilli powder
- 1/4 tsp garam masala
- 1/2 tbsp ginger-garlic paste
- Salt to taste
- 1/3 cup curd
- 1 green chilli
- 1- inch ginger
- 1/2 tsp cumin seeds
- A handful of coriander leaves
- A few mint leaves
- A pinch of chaat masala
- 1 onion - chopped
- 1/4 capsicum - chopped
- 1 carrot - chopped
- 1 cucumber - chopped
- 3-4 cherry tomatoes
- 3-4 romaine lettuce leaves
- 1 basil leaf
- Bread chunks for croutons
- 1/2 tsp oil
- Lemon juice - for garnish
Instructions
- Marinate Mushrooms: Mix mushrooms with hung curd, chilli powder, garam masala, ginger-garlic paste, and salt. Marinate for 30 minutes.
- Prepare Dressing: Blend curd, green chilli, ginger, cumin seeds, coriander, mint, chaat masala, and salt into a smooth dressing.
- Prepare Vegetables: Wash and chop onion, capsicum, carrot, cucumber, lettuce, and cherry tomatoes. Tear basil leaves.
- Toast Croutons: Butter a pan and toast bread chunks until crisp. Set aside.
- Cook Mushrooms: Heat oil in a pan and cook marinated mushrooms until browned on both sides. Set aside.
- Sauté Capsicum: Lightly fry capsicum strips with a pinch of salt. Set aside.
- Mix Salad: In a bowl, combine all vegetables, add dressing, and mix well.
- Assemble: Add mushrooms and capsicum to the salad, toss gently, and garnish with lemon juice and croutons.