Heat the oil in a broad non-stick pan, add the garlic paste and onions and sauté on a medium flame for 2 minutes. Add all the vegetables, bean sprouts and salt, mix well and cook on a medium flame 3 to 4 minutes, while stirring occasionally. Add the noodles, paneer and pepper powder, mix gently and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve immediately.
1 cup masoor dal (split red lentil)
1 cup chopped spinach (palak)
4 tsp oil
1 tsp cumin seeds (jeera)
1/2cup finely chopped onions
1/2 tsp turmeric powder (haldi)
2 tsp dried mango powder (amchur)
1/2 cup finely chopped tomatoes
salt to taste
3/4 tsp chilli powder
6 garlic (lehsun) cloves
25 of ginger (adrak)
4 to 5 green chillies
Method: Pour 1½ cups of water in a pressure cooker, add the masoor dal, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Keep aside.Heat the oil in a kadhai, add the cumin seeds, mix well and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 2 to 3 minutes. Add the cooked masoor dal, spinach, turmeric powder, dry mango powder, prepared garlic- ginger-green chilli paste, tomatoes, and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.Add ¼ cup of water and chilli powder, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Serve hot with rotis.