Moong Paneer | Green Moong Paneer Curry
Paneer gravies are always so rich, creamy and yummy and favorite for most of the kids and adults. We can make the Paneer gravy more healthier by adding cooked green moong. We can also use sprouted moong. Adding green moong to paneer gravy not only enhances the taste but also makes it more protein rich.
Servings: 4 people
Calories: 150kcal
Ingredients
- 250 gms Paneer Cubed
- ¼ Cup Green Gram (Pachai Payiru)
- 1 tablespoon Cashews
- 4 tablespoon Ghee (Clarified butter)
- 1 Onion Finely chopped
- 2 Tomato Finely Chopped
- 1 tablespoon Ginger-Garlic Paste
- ¼ teaspoon Turmeric Powder
- 1 tablespoon Coriander Powder
- 1 teaspoon Red Chili Powder
- 1.5 teaspoon Salt
- 1 teaspoon Dry Kasoori Methi
- Coriander Leaves For Garnishing
- 1 tablespoon Curd (Plain Yogurt)
Instructions
Soaking & Cooking Green Gram
- Wash and soak Green moong in water for about 3 hours
- After 3 hours, drain water, add salt and water to soak moong and pressure cook for 3 whistles
Preparing Cashew Paste
- Take Cashew in mixer jar and grind it to paste and set it aside. This cashew paste has to be added at the end of the cooking process which will make the gravy thicker and richer
Frying Paneer
- Heat 1 tablespoon of ghee in a pan. Add paneer cubes and fry the paneer till its golden brown
- Soak the fried paneer in hot water to keep the paneer soft till we add it to gravy
Preparing Gravy
- Heat remaining ghee / oil in a pan. Add cumin seeds and allow it to crackle
- Then add chopped onions and sauté the onions till translucent. Then add ginger-garlic paste and sauté for 2 mins
- Then add chopped tomatoes. Along with tomatoes, we need to add salt, coriander powder, red chili powder and turmeric power and mix well
- Then add 1 cup of water and cook the masala till the oil /ghee starts to ooze out.
- Then add curd and give a good mix. Now, its time to add cooked moong and give a good mix. Then add cashew paste
- Add fried paneer to the pan. Adjust the consistency of the gravy by adding water. Allow the gravy to boil for 3-4 min.
- Add crushed Kasoori methi and give a final mix. Garnish the Moong Paneer with Coriander Leaves and serve with Roti/Naan / Paratha or even with Jeera Pulao
Video
Notes
- We can use sprouted moong instead of dry green moong. Sprouted moong doesn't need to be soaked, we can directly pressure cook the sprouted moong
- I used less masala, if you like dominant flavor of masala, you can add garam masala at the end and also temper the whole masalas like cinnamon, cloves, cardamom.
Nutrition
Serving: 1Cup | Calories: 150kcal | Carbohydrates: 23g | Protein: 8g | Fat: 10g