Ingredients
- 0.5 cup Onion
- 0.5 cup Tomato
- 1.0 tbsp Pumpkin
- 0.5 cup Cucumber
- 1.0 clove Garlic
- 0.25 cup Coriander Leaves
- 1.0 tbsp Lemon
- 0.25 cup Paneer
- 1.0 tbsp Olive Oil
- 1.0 tbsp Sunflower Seeds
- 0.25 tsp Turmeric Powder
- 0.5 tsp Red Chilli Powder
- 1.0 to taste Salt
- 1.0 cup Soya Chunks
- 2.0 cup Water
- 0.25 tsp Garam Masala
- 0.25 tsp Cumin Powder
- 1.0 tsp Refined Oil
- 0.25 cup Hung curd
- 1.0 cup Romaine Lettuce
Cooking Steps
- Soak 1 cup of soya chunks in 2 cups of hot water with a little salt for about 15 minutes, they will swell up and get soft. After soaking, drain and gently squeeze out the excess water from the soya chunks.
- In a pan, add 1 teaspoon of oil. Once it's hot, add soya chunks, ½ teaspoon of red chili flakes, ¼ teaspoon of turmeric powder, ¼ teaspoon roasted cumin powder, ¼ teaspoon garam masala, salt, to taste. Sauté about 2-3 minutes or until you see some brown spots and crispy. Remove and keep them aside. You can also air fry them at 350°F (180°C) for 10–12 minutes.
- In a blender, add ¼ cup Greek yogurt (hung curd), ¼ cup of soft paneer, ¼ cup coriander leaves, 1 garlic clove minced, 1 tablespoon lemon juice, 1 tablespoon extra-virgin olive oil, and salt and pepper to taste. Blend to a smooth puree.Note: If you don't like paneer, you can add 6-8 soaked cashews instead.
- In a large mixing bowl, add 1 cup of chopped romaine lettuce, ½ cup diced onions, ½ cup diced cucumber, ½ cup halved cherry tomatoes, roasted soya chunks, 1 tablespoon of pumpkin seeds, and 1 tablespoon sunflower seeds.Next, pour the dressing over the salad, just before serving, and toss everything well.
- Garnish with coriander leaves. Serve immediately. So good!