Thursday, February 22, 2018

Sprouted Greengram & Paneer Kuruma Recipe | Paneer Mungbean Sprouts Kuruma

Once when I was cleaning my fridge before going for a vacation, I had a very little paneer and sprouts. So to finish off both, I tried this kuruma and it was very tasty. From that, I started making it once in a while and I thought of sharing this simple recipe here as well. It goes very well with Roti/Paratha. I have already posted the homemade paneer and how to sprout green gram at home. Let's move to the recipe.

Ingredients:
Greengram Sprouts - 3/4 Cup 
Paneer - 150 grams 
Onion - 1(big) 
Tomato - 2(small) 
Ginger Garlic paste - 1.5 tsp 
Chilli Powder - 2 tsp 
Turmeric powder - 1/2 tsp 
Coriander Powder - 1 tsp  
Salt - as required 
Coriander leaves - few(chopped finely) 
To Grind: 
Grated Coconut - 1/4 Cup 
Fennel Seeds(Sombu) - 1.5 tsp 
To Temper: 
Oil - 2 tsp 
Cinnamon stick - 1 piece 
Cloves - 2 
Cardamom - 4 
Bay leaf - 1
Method:
1. Grind the items under 'To Grind' to a smooth paste by adding a little water. Chop the onion and tomato finely. Cube the paneer into pieces and roast it in a tsp of oil for 2 to 3 minutes.
2. In a pan, temper the items mentioned under 'To Temper'. Then add the chopped onions and saute until it turns transparent. Then add the ginger garlic paste and the chopped tomato.
3. When the tomato turns mushy, reduce the flame to low. Now, add the chilli powder, turmeric powder and coriander powder. Mix it all together and saute it for a minute. Then add 1 cup of water and bring everything to a rolling boil. Add the ground coconut paste and adjust the consistency of water for the kuruma. Allow the coconut masala to cook for another 5 minutes.
4. When the kuruma is boiling, add the sprouted green gram and the roasted paneer. Mix it all together and cover cook for another 5 to 7 minutes. When the gravy thickens, garnish with chopped coriander leaves and switch off the flame.
Serve the healthy and rich kuruma with Roti/Poori or Pulao.
Points to remember:
  • You can roast the paneer in butter and I roasted in oil to keep it simple.
  • To make the curry a little richer, you can add few cashews while grinding the coconut masala.
  • You can add fresh cream and crushed Kasuri Methi at the end.
Warm Regards,
Happy's Cook - Divya

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