Moong Paneer is one of those recipes that feels special without requiring fancy techniques or hard to find ingredients. You start by frying paneer cubes until they turn golden, then simmer them in a gravy built from fried onions, aromatic masala paste, and cooked whole green gram. The addition of ground cashews and almonds gives the curry a silky body, while fresh yogurt adds a gentle tang.
I love how the soft paneer soaks up the spiced gravy, creating little pockets of flavor in every bite. This recipe works beautifully when you want something more substantial than a simple dal but less heavy than a korma.
About the Recipe
This recipe deserves a spot in your rotation because it combines rich in protein paneer and green gram in one dish, which means you get plenty of nutrition alongside great flavor. The technique of grinding the masala paste without water keeps the spices concentrated, so they release their oils fully when fried. Meanwhile, the separate cashew almond paste adds richness without making the gravy feel heavy.
What I appreciate most is how forgiving this dish is. If your onions brown a bit more or you add an extra pinch of garam masala, the final result still tastes wonderful and comforting.
Why you will love this recipe
The layered cooking method builds depth in a way that quick curries cannot match. You fry the onions until golden, then cook the masala paste until the oil separates, and finally add yogurt and tomato paste to bring everything together. Each step adds another note of flavor. The paneer stays tender because you soak it in warm water after frying, which keeps it from turning rubbery when reheated in the gravy.
The green gram adds pleasant little bursts of earthy flavor that balance the richness of the nuts and paneer. Because you pressure cook the gram for just one whistle, it stays intact rather than turning mushy, giving the dish a satisfying texture.
Moong Paneer
Cooking Tips
Do not skip soaking the paneer in warm water after frying. That step keeps it soft and prevents it from turning chewy. When you grind the masala paste, stop before it becomes completely smooth because a slightly coarse texture adds character to the gravy. Fry the masala paste on medium heat and watch for the moment when small oil droplets appear around the edges.
That tells you the spices are fully cooked. I always whip the yogurt in a small bowl before adding it to the pan because smooth yogurt blends in better and does not curdle.
Serving and Storing Suggestions
This recipe serves four to six people and takes about an hour from start to finish, including soaking time for the gram. Serve Moong Paneer hot with puris, phulkas, or steamed rice. The flavors deepen after a few hours, so you can make it in the morning and reheat it gently before dinner. Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of water if the gravy has thickened too much.
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Nutrient Benefits
Paneer provides high quality protein and calcium, which support bone health and muscle repair. Whole green gram adds fiber, iron, and folate, making this dish filling and nourishing. Cashews and almonds bring healthy fats along with vitamin E and magnesium. The spices in the masala paste, especially turmeric and ginger, have anti inflammatory properties. Together, these ingredients create a balanced meal that satisfies hunger while delivering essential nutrients your body needs.
Moong Paneer
Ingredients
- 500 gms Paneer
- 1/2 cup Whole green gram
- 1/4 cup Tomato paste
- 2 or 3 Onions
- Oil (to fry)
- 2 tbsp Fresh thick curds
Grind together for Masala Paste
- 1 Big onion
- 6 flaked Garlic
- 1/2 inch Ginger
- 1/2 tsp Turmeric powder
- 1 1/2 tsp Red chilli powder (heaped)
- 1/2 tsp Garam masala powder
- 1 tbsp Rock salt
- 1 tbsp Dhania powder (level)
- 1/2 tsp Sugar
Additionaly grind these 2 separately
- 10 Cashewnuts
- 10 Blanched almonds
Instructions
- Cut paneer into thick lengthwise pieces.
- Deep fry in medium hot oil till golden.
- Put it in a warm water till required.
- Peel and slice onions lengthwise.
- Grind masala paste coarsely without water and then grind the cashewnuts/almonds into smooth paste with little water.
- Soak green gram in water for 6 hours.
- Change the water and pressure cook till 1 whistle. Keep aside.
- Heat oil in dry pan, fry sliced onions till golden.
- Add ground masala paste and fry till oil leaves the sides of the vessel.
- Add whipped curds and cook for few more minutes.
- Add tomato paste and then cooked gram.
- Boil till thick. Add the cashew/almon paste and paneer cubes at the end, cook for few more minutes and remove from fire.
- Garnish with chopped coriander leaves and serve hot with puris or pulkas.
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Frequently Asked Questions
Can I use store bought paneer instead of frying my own?
Yes, you can use store bought paneer cubes. Just soak them in warm water for 10 minutes before adding to the gravy so they soften and absorb the flavors better.
What if I do not have a pressure cooker for the green gram?
You can cook the soaked green gram in a regular pot with plenty of water. It will take about 30 to 40 minutes on medium heat until tender but not mushy.
Can I make this recipe without nuts?
Yes, though the gravy will be thinner. You can add an extra tablespoon of thick yogurt or a few tablespoons of coconut milk to restore some creaminess.
How do I know when the masala paste is cooked enough?
The paste is ready when the raw smell fades and you see small pools of oil forming at the edges of the pan. This usually takes 8 to 10 minutes on medium heat with regular stirring.
Can I freeze Moong Paneer?
Yes, this dish freezes well for up to a month. Thaw it in the refrigerator overnight and reheat gently on the stovetop with a little water to loosen the gravy.
1 comment
Good recipe……………have to try this out soon..