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Crudites With Herbed Paneer And Yogurt Dip

Vegetable crudites served with delicious herbed paneer and yogurt dip.

New Update
Main Ingredients Carrots, Cucumber
Cuisine Fusion
Course Salads
Prep Time 11-15 minutes
Cook time 6-10 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg
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Ingredients list for Crudites With Herbed Paneer And Yogurt Dip

  • 1 large Carrots cut into fingers
  • 1 large Cucumber cut into fingers
  • 6-8 Babycorn blanched
  • 1 small Radish cut into fingers
  • 2 Tomatoes quartered
  • 3/4 cup Paneer (cottage cheese) grated
  • 3/4 cup Hung yogurt
  • 1 tablespoon Fresh parsley chopped
  • to taste Salt
  • 1/2 tablespoon Olive oil
  • 1 tablespoon burnt garlic chopped

Method

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  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.
  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).

Nutrition Info

Calories 773
Carbohydrates 69.8
Protein 35.7
Fat 39.1
Other Fiber 12.6 gm
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