Moong Paneer Recipe – Green Moong Paneer Curry – How to make Moong Paneer Recipe – Whole Green Gram Curry – Pachai Payaru Kuzhambu Recipe – Side Dish for Chapati / Poori – Moong Paneer with Ridge Gourd – Green Gram Ridge Gourd Gravy – Easy Indian Recipes – Moong Dal Paneer Masala – Pacha Payir Kulambu – பச்சைப்பயிறு குழம்பு எப்படி செய்வது – பச்சை பயறு குழம்பு செய்வது எப்படி – பச்சை பயறு – Paneer Curry – Paneer Kuzhambu
Moong Paneer is a popular North Indian dish made with Whole Green Gram / Pachai Payaru is mostly served as a side for Chapati / poori / roti / naan! Usually its either twice or thrice weekly i tend to make chapati for either lunch or dinner and had to come up with some kind of a gravy to go it and this is one of them. I tweak a bit here and there for variations, like in this recipe,i have added ridge gourd which is quite unusual but adds tons of flavor to the gravy. I have already shared SPROUTED MOONG PANEER if you wanna try with moong sprouts.
Sprouted Moong Salad Recipe
Sprouted Moongdal Idli
Sprouting
Pudina Palak Paneer – Mint Palak Paneer
Paneer Chana Masala Recipe – Chana Paneer recipe – Side dish for Chapati
Moong Paneer / Whole Green Gram Paneer Gravy with Ridge Gourd
Ingredients
Prep
- 1/2 cup Whole Green Gram / Moong / Pachai Payaru Soak for 4 to 5 hours (over night preferred)
- 10 cubes Paneer cut into small cubes
- 1 cup Ridge gourd optional
Saute & Cook
- 3 tbsp Oil
- 1 tsp Cumin seeds
- 3 small Green Chilli
- 1 cup Onion finely chopped
- 1 tbsp Ginger Garlic paste
- 1/2 cup Tomatoes
- 1/4 tsp Turmeric powder
- 2 tsp Coriander powder
- 1 tsp Red Chilli powder
- 1/4 tsp Black pepper powder
- 1/4 tsp Garam Masala powder
- 1.5 tsp Salt or to taste
- 1/4 cup Coriander leaves for garnish
- 1 tsp Oil or Ghee to toast paneer
- 2 cups Water
Instructions
Prep Work
- Soak whole Green gram / Whole Moong / Pachia Payaru in enough water for 4 to 5 hours. Overnight soaking is fine, sprouting works too.
- Peel the ridge gourd skin and use to make Ridge gourd Chutney. Cut the flesh into big chunks and keep it ready. Adding ridge gourd is optional, adds nice flavor and sweetness to the gravy.
- Cube the paneer and lightly toast in little oil or ghee and set aside.
Saute & Cook
- Heat oil in a pressure cooker pan, temper with cumin seeds and green chillies.
- Add finely chopped onions and fry until translucent.
- Add ginger garlic paste and fry for few minutes.
- Followed by chopped tomatoes and cook until lightly soft.
- Add in turmeric powder, coriander powder, red chilli powder, black pepper powder, garam masala powder and salt. Saute this for few minutes or until it rolls up like a thick mass.
- Rinse the soaked Green gram and drain and then add to the masala along with ridge gourd pieces.
- Pour in water and then put the pressure cooker lid and put the weight on. Pressure cook for 5 to 6 whistles.
- Once the pressure settles, open and add the paneer and garnish with coriander leaves.
- For a thicker consistency gravy, simmer little longer and then switch off!
- Serve as a side for Chapati or Poori!
