Moong Sprouts Gravy with Paneer

Have you tried teaming up moong sprouts and paneer in gravy? They really go very well together and instead of just a moong sprouts curry you get one which is something different and tastes yummy.

I have developed the recipe as a tangy one. It has dry mango powder, tomato paste and lime juice balanced with a bit of jaggery. The fried paneer cubes in the gravy become soft and add a velvety texture while the ones as garnish add the crunch.

The moong sprouts gravy with paneer is best had with paratha or pav bread. But you can just tweak it to make a chaat.

Add in some crushed papri and chopped onions, more chopped chilies and enjoy it as it is ….Chaat!

Click the link below for the video recipe:

Moong Sprouts Gravy with Paneer              Serves 4 to 6

Ingredients

Moong(Green lentil )Sprouts – 2 cups

Paneer Cubes – 1 cup (about 100 g)

Tomato paste – ½ cup

Cumin seeds – ¾   tsp

Carom seeds – ½ tsp

Green chilies (chopped) – 1 or 2 (as per your taste)

Jaggery/ Gur (grated) – 1 tblsp

Coriander pdr – 1 ¼ tsp

Cumin pdr – ¾ tsp

Turmeric pdr – ¼ tsp

Garam masala pdr – ½ tsp

Red chili pdr – ½ tsp

Amchur / Dry mango pdr – 1 tsp

Hing / Asafetida – a pinch

Ginger Garlic paste – 1 tsp heaped

Corn flour – 2 tblsp

Lime or Lemon – 1

Chopped Coriander – 4 tblsp

Sev bhujia / gram flour vermicelli – ¼ cup

Salt – to taste

Method:

1.    Cut the paneer or cottage cheese into small cubes and toss them in corn flour. Making sure to coat the cubes well.

2.    Heat some oil in a pan and deep fry the paneer cubes till crispy. Drain on absorbent paper and keep aside.

3.    Heat about 2 tblsp of oil in another pan. Add in the cumin and carom seeds to temper it. Lower the heat and add in the dry spices and ginger garlic paste. Fry briefly stirring all the while.

4.    Pour in the tomato paste. Keep the heat at medium. Cook stirring till the oil starts separating. Add in ¼ cup of water and cook till the oil floats on top again.

5.    Add in the sprouts. Mix them well. Cook for a minute. Add in water enough to cover the sprouts.

6.    Bring it to a boil. Add in the jaggery and mix it in. Lower the heat, cover the pan and cook for 5 mins or till the sprouts are done. Adjust the consistency at this stage. Add a little water if required. Bring it to a boil. Then turn off the heat.

7.    Sprinkle chopped coriander on top. Add in the lime or lemon juice. Now, add in most of the paneer pieces. Reserve a few for garnish.

8.    Give it a mix. Take it out in the serving bowl. Garnish with chopped coriander and a few pieces of fried paneer. Sprinkle with sev or gram flour vermicelli.

9.    Serve hot with paratha or pav bread.

10. You could add in some crushed papri and chopped onion on top and eat it as a chaat too!

 © Rinki’s Kitchen