Moong Paneer

When I was looking for BM #26 cooking from book theme, I came across this recipe from Mallika Badrinath’s delicious vegetation curries. I started to cook with fingers crossed how it’s going to turn out. I never thought moong and paneer will be such a good combination. We all loved this with roti even it’s good for pulav.

 Ingredients:

Whole Moong dal	¼ cup
Paneer (one inch cubes)	250 gms
Tomato paste	2 Tbsp
Onion finely chopped	½ cup
Curd	1 Tbsp
Garam masala powder	1 tsp
Salt
Oil
Group 1
Onion	1 small
Garlic	3 pods
Ginger	¼ inch
Turmeric powder	¼ tsp
Red chili powder	1 tsp
Coriander powder	½ Tbsp
Group 2
Cashew nut	5 - 6
Almond	5 - 6

 

Directions:

1. Shallow fry paneer, in hot oil, once it turns golden brown turn off the stove, drain excess oil and put that panner in warm water until it’s needed.
2. Dry roast the moong dal until nice aroma comes. Wash and pressure cook for 3 whistles.
3. Soak group 2 in hot water for 15 – 20 minutes.
4. Heat two tablespoon oil, sauté onion when it turns pink add grind masala (group 1)and fry until raw smell leaves.
5. Add tomato paste and cook until oil separates.
6. Add cooked dal and whipped curd and salt, cook for another two minutes.
7. Meanwhile, peel the skin of almonds grind both to smooth paste with little water.
8. Add the grind paste to gravy with garam masala, and cook until thick.
9. Finally add paneer squeezing from warm water and cook for 1- 2 minutes.
10. Add chopped coriander and turn off the stove, serve with rotis and poori’s.

 

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