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

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

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For the cottage cheese
1 1/2 cup basil leaves
1/4 cup Walnut
4 nos Garlic cloves
1/4 cup Olive Oil
to taste Salt
1 tbsp Lemon juice
2 tbsp Cheese processed cheese
1 cup Cottage cheese
1/4 tsp Turmeric powder
1/2 tsp all purpose flour
1/2 tsp Coriander powder
1tsp 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)
as per taste Salt
as per taste Black pepper
2 tbsp Amul Butter
for tomato melon salad
2 nos Tomatoes blanched
as per taste Salt
as per taste Black pepper
1/2 cup muskmelon scoops
5 nos basil leaves
1 tsp Lemon Juice
1/4 cup Mozarrella cheese
1 tbsp Olive Oil

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

1
Serving
343
Calories
25g
Protein

Related Recipes

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.

Features:
  • Gluten Free
Cuisine:
  • Prep
    25 min
  • Cook
    10 min
  • Total
    35 min
  • Serves
    2
  • Diff
    Hard

Ingredients

  • For the cottage cheese

  • For purple yam mash

  • for tomato melon salad

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

1
Done

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.

2
Done

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.

3
Done

Now grill the paneer in the hot grilling pan for 2-3 min on both the sides or until grill marks are obtained.

4
Done

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.

5
Done

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.

6
Done

Now serve the pan seared cottage cheese with the purple yam mash and tomato melon salad.

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