Being from southern part of India, we were introduced to paneer quite late compared to my north Indian friends. Most of my family still do not like this Indian cheese. I have started using it more regularly (once in 15days or so) in recent years to get some protein in our diet. Few days back I had soaked some green moong and I wanted to use up a block of paneer from freezer, so I decided to combine both to make this green moong – paneer masala. I made it a bit tangy and spicy, tasted great with chapatis.
Green Moong - Paneer Masala
- 2 cups sprouted green moong
- 1 cup onion
- 1 tea spn ginger paste
- 1 tea spn garlic paste
- 1/2 cup tomatoes
- 15-20 pieces of paneer
- 2 cloves
- 2 " cinnamon
- 2 bay leaves
- 2 green cardamom
- 1/2 tea spn amchoor powder
- 1 tea spn chilli powder
- A pinch turmeric
- 1/2 tea spn garam masala or goda masala
- 1/2 tea spn coriander powder
- 1/2 tea spn cumin powder
- In a thick bottomed pan or directly in pressure cooker, heat a little oil and add cloves, cinnamon, cardamom, bay leaf.
- Then add onion, ginger-garlic paste and fry for few mins.
- When the onions are translucent, add chilli powder, turmeric, garam masala(or goda masala), coriander-cumin powder.
- Fry till a nice aroma comes out.
- Add tomatoes and fry till they are mushy.
- Add the moong, paneer, 1 cup water, salt and cook till done.
- I cooked the mixture of 2 whistles. The paneer became quite soft(It was quite hard to begin with). So if you have a soft paneer, I suggest adding it at the end after the moong is cooked.
- Serve hot with roti/chapati or rice.