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Crudites With Herbed Paneer And Yogurt Dip

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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

Servings :

Crudites With Herbed Paneer And Yogurt Dip

Main Ingredients

Carrot, Cucumber

Cuisine

Continental

Course

Starter

Level Of Cooking

Easy

Ingredients

  • Carrot cut into fingers
    1 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

Method

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).

Chef Tip

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

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