Indian salad recipes are some of the best quick, healthy, and flavourful meals because of their divine colours and spices. Indian style salads are not boring fancy leafy greens like lettuce, they are exciting spices, herbs, pulses, and amazing textures! Whether you are looking for a healthy side salad to balance out the heaviness of an indulgent main meal, or you are simply looking for a light meal, Indian salads are very adaptable. as Indian salad recipes.
This blog post will showcase three popular Indian salads: a potato salad recipe, a rajma salad recipe, and a peanut salad recipe. All of these salad recipes are delicious, easy to make, use kitchen essences, and are appetisingly filling.
How about Indian salad recipes?
- There are times I think in Indian food where some inexpensive foods, properly tempered, make some of the best food to eat! These salads employ authentic concepts of Indian food, but a little less oil and spices to not get extra spice in it according to your flavour of spice in it..
- Fast – Pretty much just assembly, not much cooking.
- Healthy – root veggies, legumes & nuts, with carbs, proteins & the right fats.
- Flexible – sides, lunches, or a light supper.
- Cheap – uses dry pantry staples that have a punch of pizzazz.
Classic Potato Salad Recipe (Aloo Chaat Reloaded)
Ingredients
- 3 medium boiled baby potatoes, cut into quarters
- 1 small red onion, finely chopped
- ½ tsp chaat masala
- ¼ tsp Kashmiri chilli powder
- Juice of ½ lime
- 1 tbsp finely chopped coriander
- Pink salt to taste
- 1 tsp roasted cumin powder
- Sev or pomegranate, optional, to add crunch
Methods.
- In a large bowl, add the warm potatoes and chaat masala, red chilli powder and roasted cumin.
- Followed by the onion, coriander, and salt.
- Finally, squeeze in some fresh lime juice and stir it all until well mixed.
- Garnish the coriander leaves dish with either sev or roast nuts or pomegranate. Either serve straight away or refrigerate for a later day!
- Pro tip: There is a ton of celebratory features to this potato salad recipe, this simply represents street food! Warm, boiled potatoes will absorb flavour tenfold better, and you need them hot to start with to kick off your street food!
Protein-Packed Rajma as indian Salad Recipe
Ingredients
- 1 cup cooked red kidney beans (rajma)
- ½ cup boiled sweet corn
- ½ green capsicum, diced
- ½ tomato, deseeded & diced
- 1 tbsp mint-coriander chutney
- 1 tbsp hung curd or plain yoghurt
- ¼ tsp black pepper
- Pinch of chat masala
- Salt to taste
Instructions
- In a bowl, whisk together the chutney, yogurt, pepper and salt to make a creamy dressing.
- In a salad bowl, combine the rajma, corn, capsicum, beetroot,cucumber and tomato.
- Transfer the dressing to the salad and sprinkle the salad with a bit of chaat masala, then stir it all in together.
- Let it sit for 10 minutes to chill and give it time for the flavors to come together before serving.
- You may find that this rajma salad recipe had lots of fibre and plant protein to keep you fuller for longer, without the heavy feeling.
How to create a Crunchy Peanut as indian Salad Recipe
Ingredients
- half cup roasted peanuts, or a boli coarsely crushed
- 1 small cucumber, diced
- 1 carrot, julienned
- 1 green chilli, finely sliced
- 1 tbsp lemon juice
- 1 tsp honey or jaggery syrup
- ¼ tsp rock salt
- Chopped fresh mint
Method
- In a jar, mix lemon juice, honey and salt to make a quick dressing.
- Combine cucumber,beetroot ,carrot and chilli with the toasted peanuts for extra goodness.
- Pour the dressing over the salad, fold through the mint and serve while chilled.
- This peanut salad recipe will be a crunchy salad satisfying with healthy monounsaturated fats ideal for mid-afternoon slumps.
Get creative
- Add greens: You can always add baby spinach, arugula or lettuce to add volume to every salad bowl that you create!
- Switch-it-up: Yogurt-based raitas or tahini based dressings can also be your band-aid dressing with this salad.
- Wrap it up: Spoon this salad onto whole grain/whole wheat rotis for a great lunch option on-the-go!
- Add some zing: Add mustard seeds and curry leaves into a tsp of oil and drizzle on top to get a south-indian theme!