Spinach dhal with paneer

Spinach dhal with paneer

  • 1
  • 2
  • 3
  • 4
  • 5
(14 ratings)

Prep: 10 mins Cook: 20 mins


Serves 2
A veggie curry in a hurry - paneer cheese adds texture to the delicately spiced dhal and makes it into a satisfying main

Nutrition and extra info

  • Vegetarian


  • kcal896
  • fat43g
  • saturates25g
  • carbs78g
  • sugars7g
  • fibre7g
  • protein55g
  • salt4.25g
Save to My Good Food
Please sign in or register to save recipes.


  • 250g red lentil



    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 1 garlic clove, crushed
  • finger-tip piece fresh root ginger, grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tsp garam masala
  • ½ a 400ml can reduced-fat coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 200g paneer, cut into 2cm cubes
  • 100g baby spinach leaves



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • few coriander leaves


  1. Boil lentils for 8-12 mins, then drain. Meanwhile, heat the oil in a pan and gently cook the garlic, ginger and garam masala for 2-3 mins. Reserve 2 tbsp of the coconut milk, add the rest to the pan with the lentils and simmer for 5 mins.

  2. Heat grill to high. Arrange the cubed paneer on a foil-lined baking sheet and grill for 5 mins, turning once, until golden.

  3. Stir spinach into lentil mix and gently cook until just wilted. Divide between bowls, then top with the paneer and reserved coconut milk. Scatter over coriander and serve with naan bread.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
10th Oct, 2018
Very nice, added extra measure of Garam Massala and cumin to dhal which helped flavour a bit. Served with Garlic Naan to really bring out flavour.
16th Jul, 2012
I didn't like it all that much but my 18 month old did, so regrettably we will be making it again!
26th Jun, 2012
Oh dear. Really didn't like this. Paneer was totally tasteless and the rest was no better. And where, in the recipe, does it tell you when to add the spice mixture to the rest?
24th Nov, 2011
Very bland, wish I had read comments first. Did not like the paneer at all, had a strange overall texture to the dish.
9th Aug, 2011
I added chillis and some cardamon and cumin so was very nice
28th Feb, 2011
I wish I'd read these comments before making this - very bland indeed, there are definitely better dahl recipes around so I won't make this one again.
30th Sep, 2010
896 calories?! :s
21st Jul, 2010
Quick to make, but incredibly bland. WOn't be making again.
1st Apr, 2010
Noty the best dhal we've made..quick but lacking depth of flavours!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?