Spiced Paneer Lentil Dhal Recipe
Introduction
This spiced paneer dhal is a comforting and flavorful dish that combines tender red lentils with golden-fried paneer cubes. Infused with warming spices and fresh coriander, it makes for a hearty meal served alongside naan or chapati with a cooling touch of coconut yogurt.
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
Instructions
- Step 1: Heat the rapeseed oil in a saucepan over medium heat. Fry the paneer cubes until golden brown, about 5-7 minutes. Remove the paneer from the pan and set aside in a bowl.
- Step 2: In the same pan, add the bashed cardamom pods and cinnamon stick. Fry for 1-2 minutes until fragrant.
- Step 3: Add the sliced onion, crushed garlic, grated ginger, green chilli (if using), and ground turmeric. Cook for 5 minutes, stirring occasionally, until the onion softens.
- Step 4: Stir in the rinsed red lentils and pour in the vegetable stock. Season with salt and bring the mixture to a simmer.
- Step 5: Cook over medium heat for 15-20 minutes, stirring occasionally, until the lentils are tender and the dhal has thickened.
- Step 6: Season the dhal to taste, then gently fold in the fried paneer cubes.
- Step 7: Serve the spiced paneer dhal sprinkled with fresh coriander leaves. Accompany with naan or chapati and a side of coconut yogurt.
Tips & Variations
- For a creamier texture, stir in a splash of coconut milk toward the end of cooking.
- If you prefer a milder dish, omit the green chilli or reduce the amount used.
- You can substitute paneer with firm tofu for a vegan version.
- Toast the spices gently without burning to maximize their aroma and flavor.
Storage
Store any leftover dhal in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or vegetable stock if it thickens too much. Paneer is best added fresh when reheating, but leftovers still reheat well.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of lentils?
Red lentils are preferred for their quick cooking and soft texture, but yellow lentils can be used as a substitute. Brown or green lentils will take longer to cook and will result in a different texture.
Is this dish suitable for vegans?
Traditional paneer is made from dairy, so it’s not vegan. However, you can replace paneer with firm tofu or a plant-based cheese alternative to make a vegan version of this dhal.
Print
Spiced Paneer Lentil Dhal Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Spiced Paneer Dhal is a comforting and flavorful Indian-inspired dish combining tender red lentils simmered with fragrant spices, sautéed paneer cubes, and fresh coriander. Perfect served with warm naan or chapati and a dollop of cooling coconut yogurt, it’s a hearty vegetarian meal packed with protein and aromatic spices.
Ingredients
For the Dhal and Paneer
- 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 coriander leaves, picked
To Serve
- Naan or chapati
- Coconut yogurt
Instructions
- Fry the Paneer: Heat the rapeseed oil in a saucepan over medium heat. Add the cubes of paneer and fry them until golden brown on all sides, about 5-7 minutes. Remove the paneer from the pan and set aside in a bowl.
- Toast Spices: In the same pan, add the bashed cardamom pods and cinnamon stick. Fry them for 1-2 minutes until they become fragrant, releasing their warm aromas.
- Sauté Aromatics: Add the finely sliced onion, crushed garlic, grated ginger, chopped and deseeded green chilli (if using), and ground turmeric to the pan. Cook for about 5 minutes, stirring occasionally, until the onion softens and the mixture becomes fragrant.
- Add Lentils and Stock: Stir in the rinsed red lentils and pour in the vegetable stock. Season with salt to taste and bring the mixture to a simmer over medium heat.
- Simmer the Dhal: Cook the dhal uncovered for 15-20 minutes, stirring occasionally, until the lentils are tender and the mixture has thickened to a creamy consistency.
- Combine Paneer and Dhal: Season the dhal again if needed, then gently stir in the fried paneer cubes to warm through.
- Serve: Spoon the spiced paneer dhal into serving bowls. Sprinkle with fresh coriander leaves and serve alongside warm naan or chapati and a dollop of coconut yogurt for added creaminess and cooling contrast.
Notes
- You can adjust the heat by adding or removing the green chilli.
- For a vegan version, substitute paneer with firm tofu and ensure naan or chapati is made without dairy.
- Rinsing lentils thoroughly helps remove excess starch and prevent them from clumping.
- Serve immediately for best texture, or gently reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: Spiced paneer dhal, Indian dhal recipe, paneer lentils, vegetarian Indian dish, easy dhal recipe
