Spinach Dhal With Paneer
Indulge in the aromatic flavors of this creamy red lentil and paneer curry. The tender red lentils are simmered in a fragrant blend of garlic, ginger, and garam masala, then luxuriously combined with coconut milk and baby spinach. Golden cubes of paneer add a delightful richness, making this dish both satisfying and comforting. Finish with a sprinkle of fresh coriander for a pop of color and flavor. Serve this sumptuous curry with naan bread for a complete and flavorful meal that is sure to please.
— Constant Cookbook
Ingredients
- 250g red lentils
- 1 tbsp sunflower oil
- 1 garlic clove , crushed
- finger-tip piece fresh root ginger , grated
- 2 tsp garam masala
- ½ a 400ml can reduced-fat coconut milk
- 200g paneer , cut into 2cm cubes
- 100g baby spinach leaves
- few coriander leaves
Instructions
- Boil lentils for 8-12 mins, then drain. Meanwhile, heat the oil in a pan and gently cook the garlic, ginger and garam masala for 2-3 mins. Reserve 2 tbsp of the coconut milk, add the rest to the pan with the lentils and simmer for 5 mins.
- Heat grill to high. Arrange the cubed paneer on a foil-lined baking sheet and grill for 5 mins, turning once, until golden.
- Stir spinach into lentil mix and gently cook until just wilted. Divide between bowls, then top with the paneer and reserved coconut milk. Scatter over coriander and serve with naan bread.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 896 calories
- Fat Content: 43 grams fat
- Saturated Fat Content: 25 grams saturated fat
- Carbohydrate Content: 78 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 55 grams protein
- Sodium Content: 4.25 milligram of sodium
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