INGREDIENTS
- 200 gms green moong, soaked overnight
- Oil
- 3–4 cloves + black cardamom (without skin) + cinnamon, powdered
- ½ tsp jeera (cumin) seeds
- 7–8 garlic cloves, chopped
- A little ginger, chopped
- 2 onions, chopped
- 1 tsp coriander powder
- 1 tsp Shilpa’s Masala Mill Kashmiri Chilli Powder
- ¼ tsp turmeric powder
- Salt to taste
- 1 tsp Shilpa’s Masala Mill Kitchen King Masala
- 2 tomatoes, chopped
- 100 gms paneer
- 3–4 green chillies
- A little coriander leaves
- 1 tsp Shilpa’s Masala Mill Special Garam Masala
- ½ tsp Kasuri methi
- ¼ tsp amchur powder
INSTRUCTIONS
- Blend together the paneer, green chillies and coriander leaves with a little water to make a smooth paste. Keep aside.
- Pressure cook the soaked green moong with turmeric and salt for 2 whistles.
- Allow it to cool and keep aside.
- Heat oil in a kadhai.
- Add the powdered whole spices.
- Add jeera seeds.
- Add garlic and onions and sauté for a few minutes.
- Add ginger and cook for another few minutes.
- Add coriander powder, Kashmiri Chilli Powder, turmeric, Kitchen King Masala and salt. Sauté for 2–3 minutes.
- Add the chopped tomatoes and mix well.
- Cover and cook until the tomatoes soften.
- Add the prepared paneer paste and fry well.
- Add water to achieve the desired gravy consistency.
- Cook for 3–4 minutes until the oil separates on the surface.
- Add the cooked green moong and let it simmer.
- Add Special Garam Masala, amchur powder and Kasuri methi.
- Cook for another 3–4 minutes.
- Optional: Give a final tadka with ghee, jeera and Kashmiri Chilli Powder.
- Your delicious and nutritious Green Moong Curry is ready.
- Serve hot with rice, roti or paratha.
SPICE LEVEL: 🌶
