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Brussels Sprouts – Paneer Salad

Posted By Vardhini On June 24, 2012 @ 2:19 pm In American,Baking,Blogging Marathon,Gallery,Healthy Recipes,Raita/Salad | 23 Comments

Brussels Sprouts - Paneer Salad | Cooks Joy

Day 1 of the blogging marathon with theme “Summer Salads”. Salads are mostly healthy and easy to make and I had always wanted to combine brussels sprouts with paneer. You can totally omit the paneer or just add crumbled fresh paneer to simplify the process. I had my friend’s daughter over and knowing that she loved the grilled paneer, I decided to grill the paneer and add to the salad.

To be honest, the kids ate just the paneer and K and I enjoyed the salad with dinner. Off to the recipe. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#17.

Brussels Sprouts - Paneer Salad

Print RecipeBrussels Sprouts - Paneer Salad | Cooks Joy

By Vardhini Published: June 24, 2012

  • Yield: 3 Servings
  • Prep: 45 mins
  • Cook: 40 mins
  • Ready In: 1 hr 25 mins

Salad with brussels sprouts and baked paneer pieces.

Ingredients

Instructions

  1. Dry roast the pine nuts and keep aside.
  2. Mix yogurt, chilly powder, salt, turmeric, chaat masala and lemon juice. Apply this paste over the paneer pieces and let it sit for 30 minutes. Pictorial can be found here.
  3. Bake the marinated paneer in a 400F preheated oven for 25 - 30 minutes. Remove and cut into tiny pieces.
  4. Heat oil and add garlic. Next add the brussels sprouts and cook for around 5 - 10 minutes. Add salt and pepper.
  5. Toss together brussels sprouts, paneer, pine nuts and dry cranberries for a tasty salad.

My Notes

  1. If you do not have greek yogurt you can add 1 cup fat free yogurt to muslin cloth and placed over a strainer. Let it stand over a bowl in the fridge overnight. Refer to this post.
  2. You can omit the paneer altogether.
  3. The cooking time for brussels sprouts varies according to preference. You can cook it more or less, but let it retain its shape and not be over cooked.
  4. Use raisins instead of cranberries if needed.

Pictorial

1

Take the pine nuts in a pan and dry roast them.

2

Roasted nuts. Allow to cool.

3

Mix yogurt, chilly powder, salt, chaat masala, turmeric and lemon juice. Coat the paneer pieces with this mix and let it sit for 30 minutes. The pictorial can be found here.

4

Place the pieces on a lined baking sheet and bake in a preheated 400F oven for around 25  - 30 minutes.

5

Cut the paneer into bite size pieces. Keep aside.

6

Heat oil and add garlic.

7

Add brussels sprouts.

8

Cook for around 5  - 10 minutes or so. I wanted the veggie to retain its crunch and hence I cooked it for a shorter time.

9

Add salt and pepper.

10

In a bowl toss together brussel sprouts, paneer pieces, pine nuts and dry cranberries.

Salad ready.

Brussels Sprouts - Paneer Salad | Cooks Joy

Enjoy!


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