Dal Paneer Recipe
This dal paneer recipe is much more luxuriously textured than other lentil curries, thanks to the addition of coconut cream and paneer cheese. I do love lentils, but some Indian style curries made with them can be a little bland or watery. That is definitely not the case here.
It’s full of goodness too, as it contains superfoods like garlic, ginger, turmeric, spinach and cooked tomatoes. Using chopped frozen spinach simply makes life easier and creates a flecked texture which I’m rather fond of, but feel free to use fresh spinach (added a few minutes before the end of cooking) or whole leaf frozen if you prefer that.
More than with most lentil curry recipes, this particular paneer dal curry recipe makes a main meal that is both filling and satisfying. If you don’t have any paneer to hand, you could use halloumi instead – or even omit the cheese altogether. This could also transform it into a vegan version.
You can add more water at any stage during cooking if required; lentils do use up a lot!
This coconut dal with paneer recipe serves 4
Dal paneer ingredients
- Rapeseed oil, for frying
- Onion, 1, chopped finely
- Garlic, 2 cloves, crushed
- Green chilli, 1, deseeded and chopped finely
- Ginger, 1 piece, peeled and chopped finely
- Red lentils, 200g
- Vegetable stock pot or cube
- Coconut cream, 250ml
- Turmeric, ground, 1 tsp
- Curry powder, 1 tbsp
- Nigella seeds, 1 tsp
- Paneer, 1 block (about 225g)
- Spinach, frozen & chopped, 200g
- Baby plum tomatoes, 250g, quartered
Equipment
How to make red lentil dal with paneer
- Heat a dash of oil in a saucepan over a medium heat, then add the onion and fry for a few minutes, stirring often, until it begins to brown. Meanwhile, make up the stock cube or pot with 500ml boiling water.
- Add the garlic, chilli, ginger and red lentils and stir again. Pour over the stock and stir well, then turn up the heat to high and bring to the boil.
- Reduce the heat and add the curry powder, turmeric and nigella seeds. Stir well, then simmer while you prepare the paneer.
- Cut the paneer into small cubes and fry in a little oil until browned on all sides. Remove from the pan and drain on kitchen paper.
- Once the lentils are soft, add the quartered baby plum tomatoes and frozen spinach and cook, stirring now and then to prevent sticking, for about 10 minutes more over a low heat.
Serve this red lentil and coconut dal with basmati rice, naan or chapatis.
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