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1
Boil the peanuts until soft, then drain and set aside.
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2
Blanch the broccoli florets in boiling water for 1-2 minutes, then immediately refresh in cold water to retain the vibrant green color.
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3
In a blender, combine the boiled peanuts, paneer, garlic, roasted cumin, salt, pepper, hung curd, lemon juice, and milk. Blend until smooth and creamy.
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4
Prepare the avocado by scooping out the flesh and dicing it into bite-sized pieces.
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5
In a large mixing bowl, combine the tofu, blanched broccoli, red capsicum, avocado, corn, cucumber, black chickpeas, onion, and cherry tomatoes.
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6
Season the salad with salt, pepper, and lemon juice. Toss gently to combine.
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7
Pour the prepared creamy dressing over the salad and add the chopped basil.
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8
Serve on a bed of fresh lettuce leaves.
Chef Kunal's Pro Secret Tip
To achieve the perfect texture for the dressing, ensure the peanuts are boiled until they are soft enough to mash easily; this ensures the blender creates a silky, mayonnaise-like consistency without needing any oil.
