Palak and Paneer Salad Recipe

Ingredients

• 200 grams Chopped Spinach leaves
• 2 large Tomatoes, roughly chopped
• 4 Baby Cucumbers, roughly chopped
• 1 cup Fresh Cottage Cheese, crumbled
• 1 tbsp Lime Juice (as per taste)
• 1 tsp Salt (as per requirement)
• 1 tbsp Oil
• 1 tsp Red Chilli Powder
• Half tsp Mustard seeds (optional)
• 1 tsp Cumin Seeds
• 2 tsp Sesame Seeds
• 2 tbsp Roasted and crushed Peanuts

Directions

1. Clean and wash the spinach leaves thoroughly under running water to remove any dirt or impurities.
2. Next, blanch the spinach leaves by boiling them for a few minutes and then immediately transferring them to a bowl of ice water to stop the cooking process. This helps in retaining the vibrant green color of the spinach.
3. Once the spinach leaves are blanched, squeeze out any excess water using your hands or a clean kitchen towel. This step ensures that the salad doesn’t become too watery.
4. Now, chop the blanched spinach leaves into bite-sized pieces and transfer them to a mixing bowl.
5. Along with the spinach, chop one large tomato and two baby cucumbers into small cubes and add them to the mixing bowl.
6. To enhance the flavor and add a creamy texture to the salad, crumble half a cup of fresh cottage cheese and mix it with the other ingredients in the bowl. The cottage cheese adds a lovely richness to the dish.
7. For some extra crunch and nuttiness, take two tablespoons of roasted peanuts and give them a rough crush before adding them to the salad. The peanuts will provide a delicious contrast in texture.
8. Season the salad with a pinch of salt to enhance the taste and squeeze in some fresh lime juice for a refreshing tanginess. Adjust the seasoning according to your taste preferences.
9. In a tempering pan, heat one tablespoon of oil. Once the oil is hot, add a quarter teaspoon of mustard seeds and let them crackle. This step adds a subtle hint of spiciness and an aromatic flavor to the salad. But, this step is totally optional, as many people does not prefer mustard seeds in their diet.
10. Following the mustard seeds, add half a teaspoon of cumin seeds (also known as jeera) to the tempering pan. Roast the cumin seeds until they start to change color and release their earthy aroma.
11. Turn off the heat and quickly add a generous sprinkle of sesame seeds and half a teaspoon of red chili powder to the tempering. The sesame seeds add a nutty flavor and a pleasant crunch, while the chili powder adds a touch of heat to the salad.
12. Drizzle the prepared tempering over the salad, making sure to evenly distribute the seasoned oil and spices.
13. Mix everything together well, ensuring that all the ingredients are coated in the flavorsome dressing.
14. Your delicious and nutritious spinach salad is now ready to be served. Enjoy it as a light and refreshing meal or as a side dish to complement your main course.