Spiced paneer dhal
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 1 tbsp rapeseed oil
- 150g paneer, cut into 1cm cubes
- 5 cardamom pods, bashed
- 1 cinnamon stick
- 1 large onion, finely sliced
- 3 garlic cloves, crushed
- 15g ginger, peeled and grated
- 1 green chilli, finely chopped and deseeded (optional)
- 1 tsp ground turmeric
- 300g red lentils, rinsed
- 850ml vegetable stock
- small handful of coriander, leaves picked
- naan or chapati and coconut yogurt, to serve
Method
- STEP 1
Heat the oil in a saucepan over a medium heat. Fry the paneer until golden brown, about 5-7 mins. Transfer to a bowl and set aside. Put the cardamom and cinnamon in the pan and fry for 1-2 mins until fragrant. Add the onion, garlic, ginger, chilli and turmeric. Cook for 5 mins until softened before adding the lentils and stock. Season and bring to a simmer, then cook over a medium heat for 15-20 mins until the lentils are tender and thickened.
- STEP 2
Season the dhal and tip in the paneer. Serve with the coriander sprinkled over, and chapati or naan and coconut yogurt, if you like.
