Masala Paneer And Lentil Cheela Recipe

About this recipe

Masala Paneer and Lentil Cheela is a protein-rich and flavorful Indian breakfast dish that combines spiced lentil pancakes with pan-seared, masala-coated paneer cubes. The dish is perfectly balanced with moderate spices, fresh herbs, and a satisfying texture, making it an ideal meal to kickstart your day. Packed with protein from both lentils and paneer, this meal is tailored for muscle gain and offers a delightful burst of traditional Indian flavors. Serve it warm with a dollop of yogurt or mint chutney for a wholesome family breakfast experience.

Ingredients

• 1 kg Yellow Moong Dal
• 200 g Paneer
• 500 g Onion
• 300 g Ginger Paste
• 200 g Dahi
• 100G Oleo
• 100 g Coriander Leaves
• 50g Everest Garam Masala
• 50G Green Chilies
• 100 g Jeera
• 250 ml Lemon Juice Concentrate
• 100 g Red Chili Powder
• 100 g Salt
• 500 g Tomato - Hybrid
• 20 g Turmeric Powder

Instructions

1. 1. Wash and soak the moong dal in water for 2-3 hours. Drain and blend into a smooth batter with a pinch of salt and water as needed.
2. 2. Heat 1 tablespoon of oil in a pan. Add cumin seeds and let them splutter, then sauté the chopped onions, tomatoes, green chilies, and ginger paste until soft.
3. 3. Add turmeric powder, red chili powder, garam masala, and salt to the pan. Stir well and cook for 2-3 minutes until the spices are fragrant.
4. 4. Toss the paneer cubes into the spice mixture and cook on low heat for 5 minutes, ensuring the paneer is evenly coated in the masala. Squeeze lemon juice over the paneer and set aside.
5. 5. Heat a non-stick skillet and grease lightly with oil. Pour a ladleful of the lentil batter onto the skillet and spread it into a thin pancake. Cook on medium heat for 2-3 minutes per side until golden brown.
6. 6. Repeat with the remaining batter to make additional cheelas. Serve the lentil cheelas warm with the masala paneer on the side or as a topping.
7. 7. Garnish with fresh coriander and serve with plain yogurt or mint chutney for added flavor.