Food

Sliced Punjabi Salad

Chef Raj Thandhi Darpan, 14 Apr, 2025

Ingredients:

4 cups thinly sliced veggies - a mix of red onion, carrot, cucumber, bell pepper, and daikon

2 tablespoons tamarind (imli)

½ cup water

½ teaspoon black salt (kala namak)

½ teaspoon salt

½ tablespoon brown sugar

½ teaspoon deghi mirch

Juice of half a lime

¼ cup chopped cilantro

Directions:

Soak the imli in water for ½ an hour to an hour. In the meantime, slice all the veggies into thin julienne style strips.
Squeeze any seeds out of the imli and strain it through a sieve. Keep the water and toss the pulp bits.
Add the imli water and seasonings to a bowl. Toss in your veggies, top with cilantro and a squeeze of lime.

Hot Tip:

If you are making this salad ahead of time, keep the imli water in a separate bowl and toss just before serving.

Prev Next

MORE Food ARTICLES

Berry Bhapa Doi

Most of the sweetness comes from the berries, so feel free to play with the amount of sweetened condensed milk so that the sweetness level is to your liking.

A Chef For All Seasons - Chef Ranveer Brar

This Masterchef India (Season 4) co-judge is a professional food stylist and a television show host with successful food shows, namely, Breakfast Xpress, Snack Attack, Homemade, Thank God It's Friday, Health Bhi Taste Bhi and a travel series, The Great Indian Rasoi.

Daulat Ki Chaat (Saffron Mousse)

Chef Gaurav Anand has been praised by numerous media outlets for the authenticity and innovation he brings to Indian cuisine.

Chef Gaurav Anand

Gaurav Anand, chef, caterer and owner of three critically acclaimed and internationally recognized New York City restaurants

Double Basil Mussels with Pasta Shells

Fast, fresh and simple, this mussels and pasta dinner can be on the table in 20 minutes.

Chef Suvir Saran

Saran’s approachable style has helped demystify Indian cuisine in America and formed American Masala, his culinary philosophy, which celebrates the best of Indian and American cooking.