Zesty Paneer and Sprouted Moong Quinoa Khichdi
Zesty Paneer and Sprouted Moong Quinoa Khichdi — a fitness-focused recipe with full nutritional breakdown.
The Preparation
Step 1
Heat ghee in a pressure cooker or a deep pot. Add cumin seeds and let them splutter.
Step 2
Add the chopped onions and green chilies. Sauté until the onions turn translucent.
Step 3
Stir in the ginger-garlic paste and diced tomatoes. Cook until the tomatoes soften.
Step 4
Add the paneer cubes to the pot and sauté for 2 minutes until they get a slight golden edge.
Step 5
Add the turmeric powder, garam masala, and salt. Mix well to coat the paneer and aromatics.
Step 6
Incorporate the rinsed quinoa and sprouted moong dal. Stir for a minute to toast the grains slightly.
Step 7
Add 2.5 cups of water. If using a pressure cooker, close the lid and cook for 2 whistles on medium flame. If using a pot, cover and simmer for 15-18 minutes until the water is absorbed and grains are fluffy.
Step 8
Once the pressure releases, open the lid and gently fold in the chopped spinach; the residual heat will wilt it perfectly.
Step 9
Finish with fresh coriander leaves and a squeeze of lemon juice. Serve hot.
Nutrition Facts
| Nutrient | Amount |
|---|---|
| Calories | 485 kcal |
| Protein | 34g |
| Carbs | 42g |
| Fat | 18g |
| Fiber | 10g |
| Sugar | 5g |
| Sodium | 420mg |
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