Creamy Kadhai Paneer With Moong Lentils Recipe

About this recipe

Creamy Kadhai Paneer with Moong Lentils is a delightful Indian breakfast that brings together the richness of paneer in a spiced tomato-based gravy and the wholesome goodness of protein-packed moong lentils. This dish is perfectly balanced with medium spices to suit all palates, offering a comforting yet flavorful start to the day. With a focus on high protein content to support muscle gain, it’s a filling meal that pairs beautifully with warm parathas or steamed rice. Ideal for a family breakfast, it combines traditional flavors with a creamy, satisfying texture.

Ingredients

• 200 g Paneer
• 1 kg Yellow Moong Dal
• 500 g Onion
• 200G Adrak Lasun Paste (200g)
• 200 ml Mustard Oil
• 25 g Kasuri Methi
• - Fresh Cream
• 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. Wash the moong dal thoroughly and cook it in a pressure cooker for 3 whistles or until soft. Set aside.
2. 2. Heat 1 tablespoon of oil in a pan, add cumin seeds, and let them splutter. Add chopped onions and sauté until golden brown.
3. 3. Stir in the ginger-garlic paste and green chilies, cooking for 1-2 minutes until aromatic.
4. 4. Add the tomato puree, turmeric powder, coriander powder, and red chili powder. Cook the mixture on medium heat until the oil separates.
5. 5. Add the cubed paneer to the pan and gently mix to coat with the masala. Cook for 2-3 minutes.
6. 6. Stir in the fresh cream and garam masala, simmering for another 2 minutes. Crush and sprinkle kasuri methi over the gravy.
7. 7. In another small pan, heat the remaining 1 tablespoon of oil and sauté the cooked moong dal for 2-3 minutes with a pinch of salt.
8. 8. Serve the creamy kadhai paneer alongside the spiced moong dal, garnished with fresh coriander leaves. Pair with parathas or steamed rice for a complete meal.