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.
Servings: 2 people
Calories: 727kcal
Ingredients
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
Instructions
- 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.