Creamy Dum Paneer And Lentil Medley Recipe

Indian cuisine · 310 calories

Creamy Dum Paneer and Lentil Medley recipe

About this recipe

Creamy Dum Paneer and Lentil Medley is a delightful Indian breakfast dish, combining soft, spiced paneer dumplings with a hearty lentil base. This protein-packed recipe is gently spiced to a medium heat, making it perfect for a family breakfast. Infused with aromatic Indian spices and finished with a touch of creaminess, it is both comforting and nourishing, especially for those with muscle-gain goals. Each bite offers a balanced medley of tenderness and flavor, leaving you satiated and energized to start your day.

Ingredients

  • 200 g Paneer
  • 1 kg Yellow Moong Dal
  • - Besan
  • 500 g Onion
  • - Fresh Cream
  • 200 ml Ghee
  • medium Chilli Green Long
  • 100 g Coriander Leaves
  • - Coriander Powder
  • 50g Everest Garam Masala
  • 100 g Jeera
  • 1 Kg Kissan Tomato Puree
  • 100 g Red Chili Powder
  • 100 g Salt
  • 20 g Turmeric Powder

Instructions

  1. 1. Rinse the moong dal thoroughly, then cook it in a pot with enough water until soft and mushy. Set aside.
  2. 2. In a mixing bowl, combine grated paneer, gram flour, 1/4 tsp turmeric powder, a pinch of salt, and half of the chopped coriander leaves. Mix and shape into small dumplings.
  3. 3. Heat a non-stick pan with 1 tbsp ghee or oil and gently fry the paneer dumplings until golden brown. Remove and set aside.
  4. 4. Heat the remaining ghee in a deep pan. Add cumin seeds and let them splutter. Sauté the chopped onion and green chili until golden.
  5. 5. Add the tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil separates from the masala.
  6. 6. Mix the cooked moong dal into the masala and simmer for 5 minutes. Adjust the consistency with water if needed.
  7. 7. Gently place the fried paneer dumplings into the lentil mixture. Let them simmer on low heat for 5 minutes to absorb the flavors.
  8. 8. Stir in the fresh cream and garam masala. Cook for another 2 minutes, ensuring everything is well combined.
  9. 9. Garnish with the remaining coriander leaves and serve hot with parathas or steamed rice.