Paneer and Moong Bean Korma
Paneer and Moong Bean Korma is a delicious and nutritious Indian curry made with paneer (cottage cheese), moong beans, and a blend of aromatic spices. This recipe is gluten-free and vegetarian, making it suitable for many dietary preferences. It is also a great source of protein and calcium, thanks to the paneer and moong beans. However, people with a dairy allergy should avoid this dish.
Allergen Information: Contains Dairy
Nutrition Facts
Per serving
Energy
252 kcal
Protein
13 g
Carbs
35 g
Fat
7 g
Fiber
7 g
Ingredients
Moong beans
0.25 Cup (100g)
Chopped Onion
0.5 medium cup (75g)
Chopped Tomato
1 small cup (100g)
Ginger Paste
1 tsp (5g)
Garlic paste
1 tsp (5g)
Cumin seeds
0.5 tsp (2.5g)
Coriander Powder
1 tsp (2g)
Red chilli Powder
0.5 tsp (2.5g)
Garam Masala
1 tsp (3g)
Olive Oil
1 tsp (5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Common salt
0.5 tsp (2.5g)
Paneer Homemade (Toned milk)
0.5 cubed, cup (100g)
Instructions
Preparation
-Soak Moong Bean Overnight.
Cooking Steps
Drain the soaked moong beans and set aside.
In a pressure cooker , heat oil over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté for 2-3 minutes until they turn translucent.
Add ginger-garlic paste and sauté for another 1-2 minutes until the raw smell goes away.
Add chopped tomatoes and cook for 3-4 minutes until they soften and turn mushy.
Add coriander powder, garam masala, red chili powder, and salt. Stir well.
Add soaked moong beans and 2-3 cups of water, depending on the desired consistency.
Close the pressure cooker or pot and cook for 3-4 whistles or 15-20 minutes over medium heat until the beans are cooked and soft.
Add paneer cubes and cook for another 2-3 minutes until they are heated through.
Garnish with fresh coriander leaves and serve hot.