Tawa Masala Paneer With Moong Dal Recipe

About this recipe

Enjoy a wholesome Indian breakfast with Tawa Masala Paneer and Moong Dal, a perfect combination of soft, spiced paneer cubes and protein-packed lentils simmered with aromatic spices. This dish strikes a balance between flavor and nutrition, offering a medium spice level that caters to the whole family while providing a high-protein meal ideal for muscle gain. Serve this hearty meal with fresh chapatis or steamed rice for a comforting and satisfying start to the day.

Ingredients

• 200 g Paneer
• 1 kg Yellow Moong Dal
• 500 g Tomato - Hybrid
• 500 g Onion
• 200G Adrak Lasun Paste (200g)
• 200 ml Mustard Oil
• 100 g Coriander Leaves
• 200 g Dahi
• medium Chilli Green Long
• - Coriander Powder
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Rinse and soak the moong dal for 20 minutes, then drain. Cook it in a saucepan with enough water until soft but not mushy, then set aside.
2. 2. Heat 1 tablespoon of oil in a tawa or flat pan. Add the paneer cubes and lightly toss until golden on all sides. Remove and set aside.
3. 3. In a separate pan, heat the remaining oil and add cumin seeds. Once they splutter, add the onion and sauté until golden brown.
4. 4. Add the ginger-garlic paste and green chilies, frying for a minute until aromatic. Stir in the tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes turn soft and the oil separates.
5. 5. Add the cooked moong dal to the tomato mixture and mix well. Simmer gently for 5 minutes, ensuring the flavors combine.
6. 6. Stir in the yogurt and garam masala, mixing thoroughly. Add the golden paneer cubes and cook for another 3-4 minutes, allowing the flavors to meld.
7. 7. Garnish with fresh coriander and serve hot with chapatis or steamed rice for a wholesome breakfast.