Bean sprouts are rich in vitamins with low carbohydrates. They are healthy and are used much in chinese cooking. These sprouts have been gaining popularity in recent times .
I wanted to use these in our cooking for a long time and when I saw Nanditha’s ‘twist in a plate’, I thought I could use them.
Everyone would be familiar with kadai paneer. I just love them. This is the usual kadai paneer recipe and I just added bean sprouts for a different taste. It turned out good with soft paneer and crunchy bean sprouts.
This is my entry to Saffron Trail’s WBB#6 ‘Twist in a Plate’.
Paneer- 250 grams
Capsicum- 2 small
Tomatoes-red and ripe ones- 3 large chopped finely
Onions- 1 large choppe finely
Bean sprouts(mung)- ½ cup
Coriander seeds- 3 tsp
Red chilli- 1
Chilli powder-1 tsp
Garam masala- ½ tsp
Kasoori methi- ½ tsp
Green chilli-1 chopped finely
Ginger- 2” piece chopped finely
Coriander leaves- 2 tsp chopped finely
Oil+ghee- 5 tsp
Cuminseeds- ¼ tsp
Cinnamon- 1” piece
Bay leaves- 2
Cut the paneer and capsicum lengthwise. Grind the coriander seeds and red chilli to a coarse powder.
Heat oil+ghee in a kadai and add cinnamon, cloves ,cardomom, bay leaves and cumin. Add onion, green chilli, ginger and bean sprouts and fry for some time. When the onions turn transparent add the tomatoes , salt and chilli powder. Simmer the flame and cover with a lid and cook for 10 minutes or till the tomatoes become mushy and well cooked . At this stage add the coriander+ redchilli powder and capsicum pieces. Close with a lid and cook for 5 minutes . Finally add the paneer pieces,kassori methi and garam masala powder. Cook for a few more minutes and garnish with coriander leaves .
Serve hot with roti/naan.