Name: Paneer and moong dal with rotli
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 1 serving
Ingredients: 1/4 cup dry whole moong dal, rinsed; 90 g low-fat paneer, cubed; 1 whole wheat rotli; 8 olive oil cooking sprays; 1/4 medium yellow onion, finely diced; 1 clove garlic, minced; 1 1/2 tsp ginger, grated; 1 1/4 medium plum tomatoes, finely chopped; 1 2/3 cups water; 1/4 tsp turmeric; 1/2 tsp cumin seeds; 3/4 tsp garam masala; 1/4 tsp salt; 3 tbsp fresh cilantro, chopped; 3/4 tsp lemon juice

Instructions

Prep 25 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 35 minutes until the beans are soft. Reserve a half cup of the cooking liquid, then drain the rest.
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 over medium heat. Add the cumin seeds and cook for 1 minute until they sizzle. Add the onion and sauté for 5 minutes until softened. Stir in the garlic and ginger and cook for 1 minute more.
Stir in the chopped tomatoes, salt, garam masala, and the rest of the turmeric. Cook for 10 minutes, mashing the tomatoes with a spoon, until they break down into a thick sauce and the oil begins to separate at the edges.
Stir in the reserved cooking liquid. Simmer for 5 minutes until the flavors are combined and the sauce has thickened slightly. Add a splash of water if the mixture sticks to the pan.
Fold the cooked moong dal and seared paneer into the sauce. Simmer for 2 minutes to heat through, then stir in the lemon juice and cilantro. Meanwhile, warm the rotli in a separate dry pan over medium heat for 1 minute, flipping once halfway.
Spoon the moong dal and paneer curry into a bowl. Serve with the warm rotli on the side.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes