Veggies in Indian salad dressing

Over this one month, I have tried so many dressings, but I realized there wasn't an authentic Indian dressing there.
Yes, I agree that Indian salads do not really have dressings except for lemon juice, if at all. But what I wanted to create was a dressing which only had Indian flavours.

And that's how this brilliant dressing was born.

You can marinade the cottage cheese in this dressing for 2-4 hr before cooking or you can choose to simply coat the cubes in the dressing and grill it. Alternately you can also use tofu to vegan-ize this salad.

Veggies in Indian Salad dressing
Ingredients
French beans - 1/2 C, diced
Red bell peppers - 1/2, diced
Cottage cheese cubes - 1/2 C

For the dressing
Mustard oil - 1 Tbsp
Lemon juice - juice of half a lemon
Ginger garlic paste - 1 Tsp [Alternately, use 1 Tbsp of finely chopped ginger and garlic pieces]
Cumin powder - 1 Tsp
Coriander powder - 1 Tsp
Garam masala powder - 1 Tsp
Red chilli powder - 1/2 Tsp
Salt - to taste
Fenugreek leaves (Kasuri Methi) - 1 Tbsp

Instructions
Mix all the dressing ingredients together.
Coat the cottage cheese pieces with this dressing.

Spread the coated cottage cheese and the vegetables on a grill plate and grill for 10-12 min.
Serve hot.