Crudites with herbed paneer and yogurt dip


Crudites with herbed paneer and yogurt dip

Crudites with herbed paneer and yogurt dip

1 large carrot, cut into 2-inch fingers

1 large cucumber, cut into 2-inch fingers

6-8 pieces of baby corn, blanched

1 small radish, cut into 2-inch fingers

2 medium tomatoes, quartered


¾ cup cottage cheese, grated

¾ cup drained (hung) yogurt

1 tablespoon chopped fresh parsley

Salt to taste

½ tablespoon olive oil

1 tablespoon chopped burnt garlic

Arrange the cut vegetables on a serving platter and place in a refrigerator to chill.

For the dip, process the cottage cheese, yogurt, parsley and salt in a blender for two minutes till smooth.

Transfer the mixture to a serving bowl. Pour the olive oil over and sprinkle with the burnt garlic. Serve with the chilled crudités (raw vegetable fingers).

Chef's Tip


To prepare burnt garlic, fry two tablespoons of chopped garlic in three to four tablespoons of oil till light golden. Drain immediately. 

Do you have any questions?

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