Vegetarian

Mung Bean Paneer Curry takes 15 minutes to prepare.

Mung Bean Paneer Curry takes 60 minutes to cook.

Mung Bean Paneer Curry makes 15 servings.

The ingredients for Mung Bean Paneer Curry are:

500 grams fried paneer cubes
2.6 cup Mung Beans
6 cup (8 fl oz) Water, tap
1 tbsp Turmeric, ground
2 tbsp Chili powder
1 tsp paprika
2 tbsp Ginger & Garlic Paste
1 large can Diced Tomatoes
1 tbsp Amchoor (mango) powder
1 tbsp Cumin seed
2 tsp ground Coriander
2 tsp Garam Masala
0.5 tsp Asafoetida
3/4 cup plain yogurt
2 wedges of Lemon, squeezed in
100 grams Cilantro, raw
4 tsp Pink Himalayan Sea Salt
2 1tsp Canola Oil
1 tsp Paprika

Here is how you make Mung Bean Paneer Curry:

Soak beans overnight, and rinse well.Put beans in 6 cups of water, add turmeric, salt, ginger and garlic paste, chilli powder, 1 tsp paprika. Bring to a boil, the cook on low until beans are soft; about 30-45 mins. Stir frequently to avoid burning. When beans are getting soft, use a masher or hand blender to give them a bit of a smooshed up texture - but don't puree it all. Partial is enough, so some texture from the beans remains. Stir in the fried paneer cubes (if you use frozen pre-fried ones as I do, just mix them in frozen.)In a separate pan, put a little oil and fry the cumin seeds until they begin to change colour... add the remaining spices, fry for about 30 seconds, then add the tomatoes. Simmer on low until the mixture is thick (about 5 mins). Stir into the mung bean paneer mixture, add cilantro, lemon juice, yogurt, and check salt levels. Serving Size: makes approximately 15 servings of 1 cup.Number of Servings: 15Recipe submitted by SparkPeople user GIMBHA.

The nutritional information for Mung Bean Paneer Curry is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 159.7

• Total Fat: 8.1 g
• Cholesterol: 0.0 mg
• Sodium: 168.2 mg
• Total Carbs: 10.8 g
• Dietary Fiber: 3.7 g
• Protein: 10.7 g

Mung Bean Paneer Curry is Indian cuisine.

The dietary needs meet for Mung Bean Paneer Curry is Vegetarian