Pan Seared Pesto Cottage Cheese with Purple Yam Mash and Tomato Melon Salad

Try this signature dish made with paneer, purple yam, tomato, musk melon and fresh minty-herbal basil.
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Salad
Servings: 2 people
Calories: 727kcal


For the cottage cheese

  • 1 1/2 cup basil leaves
  • 1/4 cup Walnut
  • 4 nos Garlic cloves
  • 1/4 cup Olive Oil
  • Salt to taste
  • 1 tbsp Lemon juice
  • 2 tbsp Cheese processed
  • 1 cup Cottage cheese
  • 1/4 tsp Turmeric powder
  • 1/2 tsp All Purpose flour
  • 1/2 tsp Coriander powder
  • 1 tsp Garam Masala
  • 1/2 tsp Chat Masala
  • 1/2 tsp Red Chilli Powder

For purple yam mash

  • 1 cup Purple yam boiled
  • 1 tbsp Honey
  • 1/4 cup Cream malai
  • Salt to taste
  • Black pepper to taste
  • 2 tbsp Amul Butter

for tomato melon salad

  • 2 nos Tomatoes blanched
  • Salt to taste
  • Black pepper to taste
  • 1/2 cup Muskmelon scoops
  • 5 nos Basil leaves
  • 1 tsp Lemon Juice
  • 1/4 cup Mozarrella cheese
  • 1 tbsp Olive Oil


  • Take the paneer cut it into a piece. Now take the flour add garam masala, chili powder, turmeric powder, chat masala, coriander powder, salt and mix well.
  • Coat the paneer piece with this mixture and let it sit for 5 min. in the meanwhile prepare the pesto by making the paste of basil, garlic, cheese, walnuts, lemon juice and marinate the paneer in this paste and let it rest for 10-15 min.
  • Now grill the paneer in the hot grilling pan for 2-3 min on both the sides or until grill marks are obtained.
  • Now take the boiled purple yam add it to the grinder, add honey, cream, salt and pepper, butter and make a smooth paste out of it.
  • Make the cube of the blanched tomatoes, add the melon scoops, lemon juice, salt, pepper, olive oil, mozzarella and basil and toss it well and chill it in the fridge.
  • Now serve the pan seared cottage cheese with the purple yam mash and tomato melon salad.