Garam Masala Salad Recipe

Garam Masala Salad

By caramelizing onions and garlic in a little oil and a lot of flavor imparted by garam masala, the vegetables themselves become the dressing on this salad.

Simple, quick, yet packed with taste and a little spice, this salad goes well on its own as a snack, or as a base for a full meal, served alongside a protein and a grain.

Garam Masala Salad
Garam Masala Salad
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Nutrition Facts
Garam Masala Salad
Amount Per Serving
Calories 178 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 4g
Monounsaturated Fat 3g
Sodium 1014mg 42%
Potassium 918mg 26%
Total Carbohydrates 26g 9%
Dietary Fiber 6g 24%
Sugars 12g
Protein 4g 8%
Vitamin A 51%
Vitamin C 103%
Calcium 5%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.
Cuisine Indian
Prep Time 15 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Cuisine Indian
Prep Time 15 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Garam Masala Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Nutrition Facts
Garam Masala Salad
Amount Per Serving
Calories 178 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 4g
Monounsaturated Fat 3g
Sodium 1014mg 42%
Potassium 918mg 26%
Total Carbohydrates 26g 9%
Dietary Fiber 6g 24%
Sugars 12g
Protein 4g 8%
Vitamin A 51%
Vitamin C 103%
Calcium 5%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Toss the onion and garlic in the vegetable oil in a deep-bottomed saucepan. Set the pan on the stove to medium-high heat. Sprinkle the garam masala and salt over the cooking vegetables and fry for 3 to 5 minutes, until golden brown and caramelized.
  2. Remove the cooked vegetables from heat. Allow to cool completely.
  3. Add the cooked onions and garlic to a large bowl with the chopped English cucumber and roma tomatoes. Drizzle with lemon juice and toss until evenly distributed and coated. Serve immediately
Recipe Notes

Nutritional Information
Calories: 131
Fat: 8g
Carbohydrates: 15g
Protein: 3g

Recipe originally published July, 2013

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