Friday, May 28, 2010

Sprouts and Paneer Masala

This is very simple, easy to make and is not too heavy on your intestines. It is a good source of proteins for school and office goers. Since this is a dry item, you could roll it inside the roti's and pack it for lunch. When it is mixed with paneer, eating sprouts does not seem as bad either to the ones who otherwise avoid it!

  1. Paneer - Freshly made from 1 litre milk (to be crumbled)
  2. Paneer and Sprout Masala with garnishSprouts - 2 cups
  3. Onion - 1
  4. Tomatoes- 2
  5. Green Chilly - 2 (or as per taste)
  6. Ginger Garlic Paste - 1 tsp
  7. Red Chilly Powder - 1/2 tsp
  8. Turmeric Powder - 1 pinch
  9. Dhania Powder - 1/2 tsp
  10. Channa Masala - 1/2 tsp
  11. Jeera - 1 tsp
  12. Oil - 4 tsp
  13. Asafoetida Powder (hing/perungayam) - 1/4 tsp
  14. Salt to taste

  1. Boil milk, add vinegar and make paneer. Crumble and set aside
  2. Microwave sprouts in water on HIGH for 1 minute
  3. Heat oil in a pan, splutter jeera.
  4. Add onions and green chillies and saute till onions are transparent
  5. Add ginger garlic paste and fry till raw smell goes (You could add tomato ketchup instead of ginger garlic paste if you are making it for children - they prefer ketchup taste to pungent ginger garlic taste)
  6. Add tomatoes and cook till tomatoes lose shape and become mushy.
  7. Add sprouts, salt and dry masala powders (including hing).
  8. Cook on high till water from tomatoes evaporates.
  9. Add crumbled paneer and cook well till it is completely dry.
  10. Garnish with chopped shallots and serve with rotis.

Note: You could add an egg before you add the paneer. Adds to the protein quotient of this dish. This is low on oil and spices and hence a very light and easilly digestable accompaniment.

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