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



  • 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)


  • 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 recipes here

Paneer Masala 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