Name: Paneer and moong dal with rotli
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 serving
Ingredients: 2 tbsp dry whole moong dal, rinsed; 1/3 cup paneer, cubed; 2 whole wheat rotlis; 2 large egg whites; 8 olive oil cooking sprays; 1/4 medium yellow onion, finely diced; 1 clove garlic, minced; 2 tsp ginger, grated; 3 tbsp tomato sauce; 1 1/4 cups water; 1/4 tsp turmeric; 1/2 tsp cumin seeds; 3/4 tsp garam masala; 1/2 tsp salt; 1/4 cup cilantro, chopped

Instructions

Prep 20 min · Cook 30 min

In a small pot, combine the moong dal, water, and half the turmeric. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes until the beans are tender. Drain any excess liquid.
Coat a skillet with cooking spray over medium-high heat. Add the paneer cubes and cook for 2 minutes, flip, and cook for 2 minutes more until golden. Remove from the pan.
Wipe out the skillet and spray again. Add the cumin seeds; when they sizzle, add the onion. Sauté for 5 minutes until softened. Stir in the garlic and ginger and cook for 1 minute.
Stir in the tomato sauce, salt, garam masala, and the rest of the turmeric. Pour in the egg whites and stir constantly for 2 minutes until the egg whites are fully cooked and create a thick, creamy sauce texture. Done when set and creamy, 160°F.
Fold the cooked moong dal and seared paneer into the sauce. Simmer for 2 minutes to heat through. Meanwhile, warm the rotli in a separate dry pan for 1 minute, flipping once.
Spoon the moong dal and paneer curry into a bowl. Garnish with chopped cilantro and serve the warm rotli on the side.

Nutrition

Ingredients

Instructions

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