Afghani Tandoori Salad

Step 1

#masterchef . For Marination, choose Afghani Tandoori Masala (readily available in market), Yoghurt, Ginger-Garlic paste, Kasuri methi (dried Fenugreek leaves), Salt to taste & pepper . Make a thick consistency marination. Cut Tofu in bread-like slices and marinate it overnight & refrigerate. . For Salad preparation, dice the Tomatoes, Capsicum and Cucumbers in / inch cubes. Shred the Purple Cabbage thin as possible for max flavours. Boil the corns for mins, sieve out water and keep aside. Roughly chop Lettuce leaves (Pro-tip: for extra crunch soak Lettuce leaves in ice cold water for half n hour before preps). . Tofu can then be smoked to Tandoori flavours in tandoor for that extra zing! . For Dressing, roast Garlic to golden brown and keep aside. Blend Magaz and Jalapenos with (Jalapeno Vinegar) in a mixer and make a fine paste. Add roasted garlic and blended mixture to yoghurt and fresh cream. Add salt & pepper to taste. Whisk it to make a creamy-saucy consistency dressing (add some water if required). . For Garnish, chop fresh Coriander and Mint leaves. . Assemble: Add the $alad contents in big container. Pour dressing ( tbsp) or as per taste and requirements. Mix all well to assemble in a Salad Bowl. Add tandoori Tofu on top and garnish with fresh Coriander and Mint leaves and crispy fried onion...VOILA! This healthy meal-replacer is all required for those tandoor cravings!