Khatta Mag is a green moong bean curry cooked in a spiced yogurt gravy. Prepare this delicious Gujarati dish for a quick mid week meal.
- Ingredients notes
- Serving suggestions
- Storage
- Other Gujarati Shaak Recipes
Mag nu shaak or Moong beans curry, is a regular in many Gujarati households on Wednesday. Moong beans curry can be made in a variety of ways and varies between households. The two recipes that I have learnt from my Mum is the most popular mag nu shaak to which she adds garlic and these khatta mag.
Khatta Mug translates to sour moong curry or even moong kadhi. Whole moong beans are cooked in a spicy yogurt gravy, thus giving the dish a tangy “sour” flavour.
Ingredients notes
Moong beans – also known as green gram, you need to use the whole variety and the moong beans need to be cooked prior to using in this recipe.
Ginger garlic and green chilli paste – the garlic is optional but adds deep flavour.
Yogurt – sour yogurt works best for kadhi. You can use low fat yogurt.
Gram flour also known as Besan or Chana No Lot .
Oil such as sunflower oil.
Mustard seeds
Hing known as asafoetida .
Spice powders : red chilli powder, turmeric, coriander and cumin powder, garam masala
Curry leaves and dried red chilli
Green coriander for garnishing
Serving suggestions
Khatta mag is best served as part of a Gujarati thali with rotli and plain basmati rice .
Storage
Store leftover khatta moong in an airtight container and keep in the fridge for up to 5 days. Reheat on the stove with a splash of water as it will have thickened.
You can also freeze this recipe for up to 3 months.
Other Gujarati Shaak Recipes
Tuvar Nu Shaak
Rasadar Kala Chana Nu Shaak
Sev Tameta Nu Shaak
Tindora Nu Shaak
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Khatta Mag
Equipment
- 1 Pressure cooker or Instant pot
- 1 pan
Ingredients
- 250 gram moong beans
- 250 gram low fat yogurt whisked
- 1 tablespoon chickpea flour besan
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 2 medium green chillies crushed
- salt
- 3 tablespoon oil
- 1 teaspoon mustard seeds
- ¼ teaspoon asafoetida hing
- 1 sprig curry leaves
- 2 red chillies dry
- 1 teaspoon turmeric powder
- 1-2 teaspoon red chilli powder
- 2 teaspoonsp cumin and coriander powder dhana jeeru powder
- ¼ teaspoon garam masala
- 2 tablespoon fresh coriander chopped (optional)
Instructions
- Clean, wash and soak moong beans in warm water for a minimum of 1 hour.
- Discard the water.
- Add fresh water and moong beans into the pressure cooker.
- Pressure cook for 3-4 whistles then allow the cooker cool naturally.
- Meanwhile combine the yogurt, besan, chilli powder and turmeric powder.
- Heat oil in a kadai, add mustard seeds when they splutter add hing, dry red chillies and curry leaves.
- Immediately add green chillies and ginger-garlic paste and saute for few seconds.
- Add cumin and coriander powder, garam masala and cooked moong.
- Mix everything well, now add yogurt mixture and little water if moong curry looks too thick.
- Add salt and simmer the moong curry for 8-10 minutes while stirring constantly.
- When it’s done, garnish with the freshly chopped coriander and serve with rice and roti.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in May 2015.
Khatta Mag
Equipment
- 1 Pressure cooker or Instant pot
- 1 pan
Ingredients
- 250 gram moong beans
- 250 gram low fat yogurt whisked
- 1 tablespoon chickpea flour besan
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 2 medium green chillies crushed
- salt
- 3 tablespoon oil
- 1 teaspoon mustard seeds
- ¼ teaspoon asafoetida hing
- 1 sprig curry leaves
- 2 red chillies dry
- 1 teaspoon turmeric powder
- 1-2 teaspoon red chilli powder
- 2 teaspoonsp cumin and coriander powder dhana jeeru powder
- ¼ teaspoon garam masala
- 2 tablespoon fresh coriander chopped (optional)
Instructions
- Clean, wash and soak moong beans in warm water for a minimum of 1 hour.
- Discard the water.
- Add fresh water and moong beans into the pressure cooker.
- Pressure cook for 3-4 whistles then allow the cooker cool naturally.
- Meanwhile combine the yogurt, besan, chilli powder and turmeric powder.
- Heat oil in a kadai, add mustard seeds when they splutter add hing, dry red chillies and curry leaves.
- Immediately add green chillies and ginger-garlic paste and saute for few seconds.
- Add cumin and coriander powder, garam masala and cooked moong.
- Mix everything well, now add yogurt mixture and little water if moong curry looks too thick.
- Add salt and simmer the moong curry for 8-10 minutes while stirring constantly.
- When it’s done, garnish with the freshly chopped coriander and serve with rice and roti.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Paneer Kali Mirch is a creamy paneer curry that is flavoured with freshly cracked black pepper. The creamy gravy is a rich combination of cream, thick yogurt and cashew.
- Ingredients notes
- Serving suggestion
- Storage
- Other paneer recipes
If you’re looking for a creamy paneer recipe with a unique flavour then this is the dish for you! Paneer kali mirch is made with a white yogurt cashew gravy and lots of black pepper. It is mild but packed with flavour.
Paneer curries are my go-to for special occasions, where it’s Shahi Paneer , Paneer Jalfrezi or Panch Phoran Paneer .
This version is super creamy and has a hint of sweetness. The warmth comes from the freshly cracked black pepper and spice powders.
Ingredients notes
Paneer – cut into cubes or triangles. Homemade or store bought.
For the gravy
Onion , green chilli, ginger and garlic – roughly chopped as they will be blended into a paste once cooked
Cashews raw and unsalted.
Spice powders – coriander powder, garam masala, red chilli powder.
Whole spices – cardamom, clove, cinnamon, cumin seeds and bay leaf.
Fresh cracked black pepper – fresh has better flavours but you can use black pepper powder too Yogurt – full fat works better as low fat is sour. Fresh cream or whole milk
Kasoori methi – dried fenugreek leaves.
Fresh mint and coriander leaves to garnish
Serving suggestion
Serve hot with hot round and soft gujarati rotlis or whole wheat paratha .
It would be delicious as part of your Diwali dinner menu .
Storage
Store in an airtight container and keep in the fridge, it should keep for 3-5 days. Reheat on the stove with a splash of milk if it thickens.
You can freeze this curry for 1 month. Allow to thaw at room temperature before reheating. Note that the flavour and texture is likely to change.
Other paneer recipes
Paneer Tikka Biryani
Amritsari Paneer Bhurji
Niramish Paneer
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Paneer Kali Mirch (Black Pepper Paneer)
Equipment
- 1 pan
- 1 Grinder
Ingredients
- 1 cup Paneer approx 250 grams
- 1 large Onion
- 2 Green Chillies
- 1 inch Ginger
- 2 cloves Garlic
- ⅛ cup Cashew nuts
- 2 teaspoon Cumin coriander powder
- ¼ teaspoon Garam Masala
- 1 teaspoon Red chilli powder
- 1 teaspoon Black pepper powder
- ¼ cup Yogurt
- ¼ cup Cream or whole milk
- 1 tablespoon Whole spices cardamom,cloves, cumin seeds
- Salt to taste
- 1 Cinnamon small piece
- 1 Bay leaf
- ½ teaspoon Kasoori methi dried fenugreek leaves
- 3 tablespoon Oil
- 2 tablespoon coriander leaves to garnish
Instructions
- Roughly chop the onion.
- Heat oil in a pan and sauté the onion, garlic, chilli, ginger and cashews until the onion is translucent.
- Allow to cool then grind to a paste in a food processor.
- Heat the same pan with a little oil and add cumin, cloves, cinnamon, bay leaves and cardamom.
- Once cumin seeds turns slightly brown add ground onion cashew paste, and cook for 1-2 minutes.
- Fry the paste until it changes it’s colour slightly pink. Keep stirring constatly to prevent burning or sticking.
- Add freshly ground black pepper, red chilli powder, cumin and coriander powder and garam masala and mix well.
- Keep heat low, add beaten yogurt and mix well until oil separates from the mixture.
- Add 1/4 cup water, kasoori methi and paneer and cook for a further 5 minutes.
- Mix well and add salt.
- Add milk and cook further 6-8 minutes on a medium heat.
- Garnish with mint and coriander.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in August 2013.
