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This vibrant dish combines the sweetness of beetroot and carrot with the creamy richness of paneer and fresh cream. The roasted soya chunks add a delightful texture, while the sautéed corn bring a hint of golden nuttiness. Finished with a tangy kick from chaat masala, this salad is a perfect balance of flavors and textures. Serve it slightly chilled or at room temperature for the best experience.
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Soak soya chunks in hot water for 20 minutes. Drain and squeeze out all water firmly.
Heat 1 tbsp ghee in a pan on medium-high heat. Add soya chunks in a single layer and roast for 4–5 minutes, stirring occasionally, until golden and slightly crispy. Set aside.
In the same pan, add remaining ghee and sauté sweet corn kernels on high heat for 2–3 minutes until lightly golden. Set aside.
Blend beetroot into a smooth creamy juice. In a mixer, blend paneer, fresh cream, and carrot together into a smooth creamy mixture.
In a wide serving bowl, combine the roasted soya, sautéed corn, beetroot juice, and the paneer-carrot cream. Gently mix to coat everything.
Season with black pepper, chaat masala, and salt. Toss well. Top generously with crumbled paneer. Serve fresh.
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The chaat masala at the end ties everything together with its tanginess, cutting through the creaminess beautifully.
For a thicker base, use less liquid when blending the beetroot.
Best served slightly chilled or at room temperature.
Can I use frozen sweet corn?
Yes, frozen sweet corn works well. Just thaw it before sautéing.
How can I make the base thicker?
Use less liquid when blending the beetroot for a thicker base.
Can I substitute paneer?
You can use tofu as a substitute for paneer if desired.
Is this dish served hot or cold?
This dish is best served slightly chilled or at room temperature.
Can I skip chaat masala?
Chaat masala adds a tangy flavor that balances the creaminess, but you can skip it if you prefer.
