SPROUTS PANEER SALAD
Ingredients
For the Salad:
1 cup mung sprouts
1/2 tablespoon Nanak ghee(for sautéing paneer)
100g Nanak Malai Paneer, cubed
1 medium carrot, grated or julienned
1 small cucumber, finely chopped
1 medium tomato, finely chopped
1 small apple, chopped
1-2 green chilies, finely chopped (adjust to taste)
2 tablespoons pomegranate seeds
2 tablespoons fresh cilantro, chopped
For the Dressing:
3 tablespoons Nanak Dahi
1 tablespoon olive oil
1 teaspoon chaat masala
1 teaspoon black pepper, freshly ground
1 tablespoon lemon juice (or to taste)
Salt, to taste
METHOD TO PREPARE
Add sprouts to a glass bowl, add ½ teaspoon salt and cover with hot water. Set aside for 5 minutes. Drain and cool completely.
Heat ghee in a non-stick pan over medium heat. Add the paneer cubes, sprinkle salt and lightly sauté for 2-3 minutes until golden brown on the edges.Remove from heat and set aside to cool.
In a small bowl, whisk together the dahi olive oil, chaat masala, black pepper, lemon juice, and salt until smooth.
In a large mixing bowl, combine the mung sprouts, carrot, cucumber, tomato, apple, green chilies, pomegranate seeds, and cilantro.Add the sautéed paneer cubes.
Pour the dressing over the salad ingredients and toss gently until everything is well-coated.
Serve immediately for maximum crunch and freshness.
