Paneer Korma Salad Recipe
Servings: 3 people
Pin Recipe
Ingredients
For the Dressing:
- Pinch of saffron
- 2 tbsp warm milk
- 1/4 tsp cumin seeds
- 1/8 tsp coriander seeds
- 1 garlic clove
- 1/4- inch ginger
- 1/2 green chili
- Small piece of paneer
- 1/4 onion - sliced
- 1 apricot - chopped
- 8-10 cashews
- 1 wedge of tomato
- 1 tsp mustard sauce
- 1/4 tsp salt
- Water - as needed
For the Paneer and Vegetables:
- 100 g paneer - cubed
- 1/2 tsp butter
- 1/4 cup bell peppers - red, yellow, green, thinly sliced
- 1/2 onion - thinly sliced
- 1/4 cup cabbage - grated
For the Salad:
- 1/2 cup iceberg lettuce - chopped
- 1 amla - gooseberry, chopped
- 3 cherry tomatoes - halved
- 5 cashews
- 7-8 dry grapes - raisins
- 1 tbsp dressing
Instructions
Make the Dressing:
- Soak saffron in warm milk.
- Blend saffron, cumin, coriander, garlic, ginger, green chili, paneer, onion, apricot, cashews, tomato, mustard sauce, and salt into a paste. Add water as needed for consistency.
Roast the Paneer:
- Coat paneer cubes with 2 tsp of dressing.
- Heat butter in a pan and roast the paneer until evenly browned.
Sauté Vegetables:
- Sauté bell peppers, onion, and cabbage on high heat for 1 minute.
Assemble the Salad:
- Mix lettuce, amla, sautéed vegetables, cherry tomatoes, cashews, raisins, and 1 tbsp of dressing in a bowl.
- Place the mixture on a lettuce leaf, top with roasted paneer, and serve with toast and extra dressing.