Spinach and Paneer Lentil Dahl

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About this Recipe

Cooking Time

20

Prep Time

10

Cuisine

  • Indian

Serves

4

cooking style

Stove Top

PROTEIN / DIET

No Thali is complete, in my eyes, without a delicious, fragrant Dahl. This authentic, historic dish always includes (sometimes solely) lentils. A tried and tested favourite of mine is my classic Indian Dahl recipe using our best-selling Curry Lentil Dahl spice mix, which is an aromatic, mild blend that echoes the traditional flavours of this staple Indian dish.

This time, I decided to try something a little different by incorporating some baby spinach leaves, for a little added green, and crispy, golden nuggets of paneer cheese. Paneer is a firm, non-melting, un-aged cheese that’s used widely throughout India in dishes such as Palak Paneer and Paneer Masala. I think of it as India’s version of a haloumi and it makes the most wonderful addition to curries and carries the flavours of spices so well.

Serve as a main meal with rice and naan or as a fitting addition to your Indian Thali.

Ingredients

  • 250g red lentils
  • 1 tbsp oil or ghee
  • 2 cloves garlic, crushed
  • 1 tbsp The Spice People’s Curry Lentil Dahl
  • 1-inch piece ginger, minced
  • 400ml can coconut milk
  • 200g paneer, cut into cubes
  • 100g baby spinach leaves
  • 1 small bunch coriander, chopped
  • 500g red lentils
  • 2 tbsp oil or ghee
  • 4 cloves garlic, crushed
  • 2 tbsp The Spice People’s Curry Lentil Dahl
  • 2-inch piece ginger, minced
  • 800ml can coconut milk
  • 400g paneer, cut into cubes
  • 200g baby spinach leaves
  • 2 small bunches coriander, chopped

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Method

  1. Boil your lentils in salted water for 10 minutes, or until soft, then drain and set aside. While they boil, heat your oil in a pan on low and add your garlic, ginger and Dahl Spice Mix and saute until fragrant – about 2 mins.
  2. Add your lentils and coconut milk to the pan and simmer for 5 mins. In the meantime, turn your oven grill on to high.
  3. Arrange your paneer cubes on a foil-lined baking tray and place under the hot grill for 5 mins until golden, turning once halfway.
  4. Add your spinach to the lentil mix and stir in to wilt. Divide your dahl between bowls and top with the crispy paneer and coriander enjoy!

Notes

  1. Alternative cooking methods
  2. Substitutes
  3. Links to paired recipe ideas

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You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

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