Serves: 4
Total Calories: 1,895

8 ounces (1 recipe) Paneer Cheese or store-bought, cut into 1/2 x 3-inch pieces
1/2 cup any sonth chutney of your choice (search for "Category: Sonth Chutney")
2 teaspoons Chaat Masala or store-bought
1 cup peanut oil for deep-frying
1/2 cup nonfat plain yogurt, whisked until smooth
4 cups mixed baby greens

1. Prepare the paneer, sonth chutney, and chaat masala. Heat the oil in a large nonstick skillet over medium-high heat until it reaches 325°F to 350°F on a frying thermometer or a small piece of paneer cheese dropped into the hot oil rises to "the top in 15 to 20 seconds. Add the paneer cheese, 2 to 4 pieces at a time, and fry until barely golden, 30 to 40 seconds.

2. Transfer to a plate, let cool, then when cool enough to handle, coarsely break them into 1/2-inch pieces. Mix the pieces with 1/ 4 cup sonth chutney and 1 teaspoon chaat masala. Cover and keep warm.

3. In a small bowl, mix together the yogurt and the remaining sonth chutney. Toss the baby greens with this mixture and spread them on a serving platter. Place the paneer cheese over the greens, garnish with the remaining chaat masala, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 1,895
Calories from Fat: 840

More Recipes from the 1000 Indian Recipes Cookbook:
* Salads
Armenian Cucumber and Peanut Salad with Sizzling Mustard Seeds
Black-Eyed Pea Salad
Cabbage and Broccoli Salad with Roasted Peppercorns
Carrot and Cashew Salad
Chickpea Chaat Salad with Fresh Pomegranate Seeds
Daikon Sprouted Mung Beans and Roasted Peanut Salad
Gingered Shrimp Salad
Gingered Yellow Tomato and Armenian Cucumber Salad
Indian Egg Salad
Kerala Cabbage and Red Onion Salad
Lemon-Marinated Red Onion Rings
Lemony Cabbage Salad with Mustard Seeds
Marinated Peanut Salad
Minced Chicken Chaat Salad with Spicy Lentil Wafers
Mixed Greens with Pan-Roasted Tomatoes
Mixed Sprouted Bean Salad with Potato Vermicelli
Mulit-Colored Warm Tomato Salad
Okra and Radish Salad
Pan-Fried Green Tomato Salad
Paneer Cheese Salad with Baby Greens
Parsi-Style Sprouted Bean Salad
Pickling Cucumber and Red Lentil Salad
Potato Salad with Yogurt
Potato, Sweet Potato, and Pea Salad
Red Bean Salad with Tamarind
Red Potato Chaat Salad
Savory Summer Fruit Salad
Soybean and Tomato Salad
Spicy Dew Bean Salad
Spicy Mixed Berry Salad
Spinach Salad with Roasted Cumin Seeds
Sprouted Green Mung Bean and Cabbage Salad
Sweet Potato Salad with Tamarind
Tandoori Chicken Salad
Taro Root Salad with Ajwain Seeds
Tomato and Scallion Salad with Crispy Sev Noodles
Yogurt Coleslaw
Zucchini Salad with Pineapple Bits