1

Soak chickpeas overnight and pressure cook for 3 whistles (add salt too).

2

Soak cashews for 3-4 hours and discard the water.

3

Blend cashews with salt, garlic & 2 tbsp of water (gradually add water to get a creamy salad dressing).

4

Boil peas until cooked & sauté corn in butter and salt.

5

Add in all the chopped veggies, peas, corn, grated paneer & chickpeas.

6

Squeeze lime, add the salad dressing, and some crushed pepper.

You can add any veggies of your choice.

Don’t skip the coriander leaves; it adds a lot of flavor!