Spiced paneer dhal

Omit the chilli if you prefer less heat, or if you’re making this spiced paneer dhal for kids. This is a balanced and flavourful midweek meal for the family

Prep:15 mins
Cook:30 mins

Serves 4
Easy

Nutrition per serving

kcal 447
fat 13g
saturates 6g
carbs 49g
sugars 0g
fibre 8g
protein 29g
salt 1.4g

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

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.
Season the dhal and tip in the paneer. Serve with the coriander sprinkled over, and chapati or naan and coconut yogurt, if you like.