1/2cupWhole Green Gram / Moong / Pachai PayaruSoak for 4 to 5 hours (over night preferred)
10cubesPaneercut into small cubes
1cupRidge gourdoptional
Saute & Cook
3tbspOil
1tspCumin seeds
3smallGreen Chilli
1cupOnionfinely chopped
1tbspGinger Garlic paste
1/2cupTomatoes
1/4tspTurmeric powder
2tspCoriander powder
1tspRed Chilli powder
1/4tspBlack pepper powder
1/4tspGaram Masala powder
1.5tspSaltor to taste
1/4cupCoriander leavesfor garnish
1tspOil or Gheeto toast paneer
2cupsWater
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!