Two bowls with yellow lentils in topped with cubes of crispy fried cheese

Coconut dahl with crispy paneer

  • serves 4
  • Easy

A surprisingly low-calorie dinner, with cubes of golden paneer on top of gently spiced dahl. Best eaten with lots of chapatis

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Make this crispy paneer dahl for a comforting dinner, then check out more vegetarian curry recipes such as our easy spinach, chickpea & potato curry

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Ingredients

  • red lentils 200g
  • light coconut milk 400ml tin
  • onion 1, finely chopped
  • plum tomatoes 2 medium, chopped
  • green chillies 2, chopped
  • ground turmeric 1 tsp
  • groundnut oil for frying
  • paneer 225g block, cubed
  • garam masala 1 tsp
  • black mustard seeds ½ tsp
  • cumin seeds ½ tsp
  • garlic 2 cloves, sliced
  • ginger a thumb-sized piece, cut into matchsticks
  • coriander a handful, chopped
  • chapatis to serve (optional)

Method

  • Step 1

    Put the lentils, coconut milk, onion, tomato, chillies and turmeric in a pan with 300ml water and lots of seasoning. Bring to a boil, turn down to a simmer then cook for 30 minutes, stirring occasionally.

  • Step 2

    Fry the paneer in a little oil until golden and crisp on all sides. Sprinkle over the garam masala, season and toss.

  • Step 3

    Heat 2 tbsp of oil in a small frying pan and fry the mustard and cumin seeds until they start to pop and become fragrant. Add the garlic and ginger, and fry until very light golden.

  • Step 4

    Spoon the lentils into bowls, top with the paneer then spoon over the flavoured oil and spices, and sprinkle with coriander. Serve with chapatis, if you like.

*This recipe is gluten free according to industry standards


In the mood for paneer? Check out our other paneer recipes...

Paneer Masala Recipe

We've also got plenty more vegetarian curry recipes...

Shahi Paneer Recipe

Nutritional Information

  • Kcals 505
  • Fat 28.1g
  • Saturates 15.6g
  • Carbs 34g
  • Sugars 6.1g
  • Fibre 4.8g
  • Protein 26.6g
  • Salt 0.1g
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