High-Protein Green Moong & Mixed Vegetable Bowl with Creamy Paneer-Cashew Coriander Sauce

A wholesome, colourful and protein-rich meal that’s packed with flavour! This recipe combines boiled green moong with fresh vegetables, aromatic Indian spices and a creamy paneer-cashew coriander sauce.

I’ve added paneer to the sauce to increase the protein content while keeping it creamy and delicious. Perfect for a filling lunch or dinner!

Ingredients

For Green Moong & Mixed Vegetables

• 1 cup whole green moong (soaked overnight)
• 1 carrot, finely chopped
• 1 onion, finely chopped
• 1 green chilli, finely chopped
• ⅓ cup green peas
• ⅓ cup sweet corn
• ½ tsp cumin seeds
• 1 tsp coriander powder
• ½ tsp Kashmiri red chilli powder
• ¼ tsp turmeric powder
• ½ tsp cumin powder
• ½ inch ginger, grated
• Juice of ½ lime
• ½ tsp chaat masala
• Salt to taste
• 1–2 tsp oil (for cooking)
• Fresh coriander for garnish

For Creamy Paneer-Cashew Coriander Sauce

• 100 g paneer
• ¼ cup cashews, soaked
• 1 handful fresh coriander
• Juice of 1 lime
• Salt to taste
• Water as required for blending

Optional Garnish

• Fresh coriander leaves
• Finely sliced red onion
• Lime wedges

Method

1. Soak the green moong overnight. Pressure cook until soft but not mushy.
2. Heat 1–2 tsp oil in a pan. Add cumin seeds, chopped onion, green chilli and grated ginger. Sauté until the onion becomes slightly soft.
3. Add carrot, peas and sweet corn. Cook for a few minutes.
4. Add turmeric, coriander powder, cumin powder, Kashmiri chilli powder and salt. Mix well.
5. Add the boiled green moong and cook everything together for 3–4 minutes.
6. Finish with lime juice and chaat masala. Mix well and garnish with fresh coriander.
7. For the sauce, blend paneer, soaked cashews, fresh coriander, lime juice and salt. Add a little water and blend until smooth and creamy.
8. Assemble the bowl with the cooked green moong and vegetables. Top generously with the creamy paneer-cashew coriander sauce.
9. Garnish with fresh coriander, sliced onion and lime wedges.

Healthy Tip: Use only 1–2 tsp oil instead of 3–4 tbsp to keep the recipe lighter. Adding paneer to the coriander sauce is an easy way to boost protein without compromising on taste!