PocketCook

From @Sanjeev Kapoor Khazana

Masala Makhana, Creamy Dip, Spiced Nuts & Kala Chana Salad

25 min

25 mintotal
15 minhands on
12steps

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Ingredients

For the creamy paneer dip

  • 100 g paneer, diced
  • 1/4 cup thick curd or hung curd
  • 1 tbsp cashews
  • 1/2 tsp green chili paste
  • 1/2 tsp garlic paste
  • 1/4 tsp cumin powder
  • Salt, to taste

For the masala makhana

  • 2 cups fox nuts (makhana)
  • 1 tbsp ghee
  • 1/2 tsp red chili powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp chaat masala
  • Salt, to taste

For the spiced nuts

  • 1/2 cup almonds
  • 1/2 cup cashews
  • 1 tbsp oil or ghee
  • 1/2 tsp chaat masala
  • 1/4 tsp roasted cumin powder
  • Salt, to taste

For the kala chana salad

  • 1 cup black chickpeas (kala chana), boiled
  • 1/4 cup bell peppers (red, yellow, green), finely diced
  • 1/4 cup cucumber, finely diced
  • 1/4 cup tomatoes, finely diced
  • 1 tbsp lemon juice
  • 1/2 tsp chaat masala
  • Salt, to taste

Method

For the creamy paneer dip

  1. Add the paneer, curd, cashews, green chili paste, garlic paste, cumin powder, and salt to a blender jar.

  2. Blend until smooth and creamy.

For the masala makhana

  1. Heat ghee in a pan over medium heat.

  2. Add the makhana and roast until crispy, 5–7 minutes.

  3. Add red chili powder, turmeric powder, chaat masala, and salt.

  4. Toss well to coat evenly, roasting for another 1–2 minutes.

For the spiced nuts

  1. Heat oil or ghee in a pan over medium heat.

  2. Add almonds and cashews, roasting until golden brown, 4–5 minutes.

  3. Sprinkle chaat masala, roasted cumin powder, and salt, tossing well to coat.

For the kala chana salad

  1. Combine boiled black chickpeas, bell peppers, cucumber, and tomatoes in a bowl.

  2. Add lemon juice, chaat masala, and salt.

  3. Mix well to combine.

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