RCI-VG.004.1554.001
Yogurt Salad
right|Name of the Recipe
Prep20 min
Cook30 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- carrot cut into cubes1 medium
- . 1 medium Potato cut into cubes2 unit
- . 1/4 cup shelled Peas3 unit
- . 1/4 cup shredded French beans4 unit
- . 1/2 cup fresh yogurt (curd)5 unit
- . 1 tablespoon of each mint and corainder leaves (finely chopped)6 unit
- . 1 teaspoon chilli powder7 unit
- . 1 teaspoon pepper powder8 unit
- . 1/2 teaspoon roasted cumin seed powder9 unit
- . 1/2 teaspoon garam masala10 unit
- . salt to taste11 unit
Method
1
Cut the carrot and potatoes into small, uniform cubes approximately 1/4 inch in size. Shell the peas and finely shred the French beans into thin pieces.
2
Heat water in a pot and bring to a boil. Add the cubed potatoes and cook for 5-6 minutes until slightly softened but still firm.
6 minutes
3
Add the carrot cubes and French beans to the same pot and cook for 3-4 minutes until just tender.
4 minutes
4
Stir in the peas and cook for 1-2 minutes until all vegetables are tender but retain their shape.
2 minutes
5
Drain the vegetables thoroughly in a colander and spread them on a clean towel to cool completely to room temperature.
5 minutes
6
Pour the fresh yogurt (curd) into a large bowl and whisk until smooth and creamy.
7
Add the chilli powder, pepper powder, roasted cumin seed powder, and garam masala to the yogurt and stir well to combine evenly.
8
Fold the cooled vegetables gently into the spiced yogurt, mixing carefully to coat all pieces without crushing them.
9
Add the finely chopped mint and coriander leaves and mix gently to distribute the herbs throughout the salad.
10
Season with salt to taste and stir to combine. Refrigerate for at least 15 minutes before serving to allow flavors to meld.