Protein-Rich Creamy Curd and Egg Salad with Paneer

1.Prepare the eggs: Place the eggs in a saucepan, cover with cold water, bring to a boil, then remove from heat, cover, and let stand for 10 minutes. Drain, cool under cold running water, peel, and roughly chop.

2.Blanch the broccoli: Bring a small pot of water to a boil. Add the broccoli florets and cook for 1 minute until bright green and slightly tender-crisp. Immediately transfer to an ice bath to stop cooking, then drain well.

3.Prepare the vegetables: In a large mixing bowl, combine the shredded cabbage, grated carrot, diced cucumber, diced tomato, and chopped red onion.

4.Create the dressing base: In a separate small bowl, whisk together the plain curd, melted butter (if using), lemon juice, salt, black pepper, and cayenne pepper (if using) until smooth.

5.Combine all ingredients: Add the chopped hard-boiled eggs, crumbled paneer, and blanched broccoli florets to the bowl with the mixed vegetables.

6.Dress the salad: Pour the curd dressing over the salad mixture. Gently fold everything together until all components are evenly coated in the creamy dressing. Be careful not to mash the eggs excessively.

7.Chill and serve: Taste and adjust seasoning if necessary. Cover the bowl and refrigerate for at least 20 minutes to allow the flavors to meld. Serve chilled as a nutritious meal or side dish.