Moong Paneer (pasi payaru with Paneer)

My kids love Paneer in any form. Other day for Chapathi they wanted Paneer. I was in a mood for some dhal. But I didn't soak any dhal in advance. So decided use whole moong dhal (pasi payaru). Moong dhal will get cooked fast even without soaking. It tasted so yummy. My son was repeatedly asking me what I have added differently for the masala. This can go well with rice or roti or chapathi.


Onion - 2 medium size (finely chopped)
Tomato - 3 medium size (finely chopped)
Ginger - 1/2 inch
Garlic - 6-8 pods
Cashew nut - 7
Almond - 7
Fresh (not sour) curd - 2 tablespoon
Whole Moong dhal - 1/2 cup
Paneer - 1 to 1.5 cup
Garam masala - 1/2 teaspoon
Coriander powder - 1 teaspoon
Chilli powder - 1 teaspoon
Salt per taste
Turmeric powder - 1/2 teaspoon
Oil - 2 tablespoon
Cumin seeds - 1 teaspoon
Coriander leaves - 1 tablespoon (finely chopped)


Soak Moong dhal for 1 hour. Soak Cashew and Almond together for 30 mins. Pressure cook the moong dhal with salt till it is fully cooked (till 2-3 whistle). Slice the paneer into desired size. Heat the kada and add 1 teaspoon of oil. Shallow fry the paneer till sides are brown in color and keep it aside
Heat the kada. Add 2 teaspoon of oil. Add Onion and fry till they are soft. Add garlic and ginger and fry till Garlic is brown in color. Remove it and keep it aside. In the same kada add chopped tomatoes and fry till it is mushy  Transfer all the fried ingredients to blendar / Mixie or food processor. Add soaked nuts (use almond with skin). Add soaked nuts and grind it to smooth paste.
Heat the rest of the oil and add cumin seeds. When it start to crackle add grinded paste. Add chilli powder, coriander / dhania powder, garam masala powder and turmeric powder and fry for another 3-5 mins. Add cooked Moong dhal and let it boil. Stir in between Add water to the desired consistency. Add Fried paneer and mix well. Let it boil for 2-3 mins. Switch it off and garnish with coriander leaves.
Serve hot with rice or roti or chapathi