Try this recipe for spiced paneer with chilli lentils, then check out our chilli paneer.


  • 75g green lentils
  • 500ml vegetable stock
  • 1 small onion, grated
  • a thumb-sized piece ginger, peeled and chopped
  • 1 red chilli, finely chopped
  • 1/2 tsp turmeric, plus a pinch extra
  • 1 tsp garam masala, plus extra for the paneer
  • a small bunch coriander, chopped
  • 230g block paneer, cut into wedges or cubes
  • groundnut or sunflower oil
  • to serve naan bread


  • STEP 1

    Put the first 7 ingredients in a pan and bring to a simmer, then cover and cook for 20 minutes, or until the lentils are tender. Drain or boil off any excess liquid, then stir in most of the coriander.

  • STEP 2

    Toss the paneer with some oil, seasoning and a little more turmeric and garam masala and fry in a non-stick frying pan until golden. Spoon the lentils onto plates, top with the paneer and remaining coriander and serve with naan bread.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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