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Crudites With Herbed Paneer And Yogurt Dip

Chilled vegetable fingers served with a creamy paneer and yogurt dip, topped with olive oil and crispy burnt garlic. This is Sanjeev Kapoor exclusive recipe.

New Update
Main IngredientsCarrots, Cucumber
CuisineFusion
CourseSalads
Prep Time11-15 minutes
Cook time6-10 minutes
Serve4
TasteMild
Level of CookingEasy
OthersVeg

Ingredients 

  • 1 large carrot, peeled and cut into fingers
  • 1 large cucumber, peeled and cut into fingers
  • 6-8 babycorn, blanched
  • 1 small radish, cut into fingers
  • 2 tomatoes, quartered
  • 3/4 cup grated paneer (cottage cheese) 
  • 3/4 cup hung yogurt
  • 1 tablespoon chopped fresh parsley 
  • Salt to taste
  • 1/2 tablespoon olive oil
  • 1 tablespoon chopped burnt garlic 

Method

  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

Calories773
Carbohydrates69.8
Protein35.7
Fat39.1
Other Fiber12.6 gm
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