Crudites With Herbed Paneer And Yogurt Dip Recipe - Vegetable crudites served with delicious herbed paneer and yogurt dip.

This recipe is from the book Paneer Book.

Main Ingredients : Carrot, Cucumber

Cuisine : Continental

Course : Starter

Crudites With Herbed Paneer And Yogurt Dip

Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!

Crudites With Herbed Paneer And Yogurt Dip Recipe - How to make Crudites With Herbed Paneer And Yogurt Dip


Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve :

Level Of Cooking : Easy


  • Carrot cut into fingers1 large

  • Cucumber cut into fingers 1 large

  • Babycorn blanched 6-8

  • Radish cut into fingers 1 small

  • Tomatoes quartered 2

  • Paneer (cottage cheese) grated 3/4 cup

  • Hung yogurt 3/4 cup

  • Fresh parsley chopped 1 tablespoon

  • Salt to taste

  • Olive oil 1/2 tablespoon

  • burnt garlic chopped 1 tablespoon


Step 1

Arrange the cut vegetables on a serving platter and place in a refrigerator to chill. For the dip, process paneer, yogurt, parsley and salt in a blender for two minutes till smooth.

Step 2

Transfer the mixture to a serving bowl. Pour olive oil over and sprinkle with burnt garlic Serve with the chilled crudités (raw vegetable fingers).