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
Scale
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
