Ingredients:

• 100 gms – firm bean Curd (soya paneer)
• 1 onion, sliced thinly into slivers
• 1 Tomato
• 1 Capsicum
• 1 Carrot
• 1 sprig Spring onion
• 1 tsp – coriander leaves, finely chopped
• 1/2 cup – horse gram sprouts
• 1/4 tsp – crushed dry chilli or paprika
• 1/2 tsp – cumin, crushed
• 1 tsp – white Vinegar
• 1 tsp – sugar, ground
• salt to taste

Method:

1. Cut tomato into two halves; core pulp carefully, with a sharp teaspoon or corer.
2. Save this pulpy liquid to add to marinade.
3. Either steam, pressure cook or microwave horse gram sprouts till tender.
4. Drain, run under cold water, keep aside in a colander.
5. Slice tomato shell into long slivers.
6. Similarly chop capsicum, onion and carrot
7. Chop spring onion and head very fine.
8. Cut soya paneer into 2 straws or fingers.
9. Mix marinade ingredients together to make a smooth mixture.
10. Add soya paneer straws and toss till well coated.
11. Keep aside for 30 minutes.
12. Take marinated paneer in a large glass bowl.
13. Add all other ingredients, toss till well blended. Chill well before serving.
14. Variations:
15. Use any herb of choice in the marinade. Use any other sprouts or a combination instead of horse gram. You may even use regular milk paneer if you desire.

Recipe courtesy of Saroj Kering