Vegetable crudites served with delicious herbed paneer and yogurt dip.
This recipe is from the book Paneer Book.
Preparation Time : 11-15 minutes
Cooking time : 6-10 minutes
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.
Transfer the mixture to a serving bowl. Pour olive oil over and sprinkle with burnt garlic Serve with the chilled crudités (raw vegetable fingers).
To prepare burnt garlic, fry two tablespoons of chopped garlic in three to four tablespoons of oil till light golden. Drain immediately. - See more at: http://www.sanjeevkapoor.com/Crudites-With-Herbed-Paneer-And-Yogurt-Dip-Paneer-Book.aspx#sthash.6tS0QFfi.dpuf