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Spinach dhal with paneer

A veggie curry in a hurry - paneer cheese adds texture to the delicately spiced dhal and makes it into a satisfying main

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 896
  • Carbohydrates 78
  • Saturated Fat 25
  • Sugar 7
  • Protein 55
  • Fat 43
  • Fibre 7
  • Salt 4.25

Nutrition per serving

  • Calories 896
  • Carbohydrates 78
  • Saturated Fat 25
  • Sugar 7
  • Protein 55
  • Fat 43
  • Fibre 7
  • Salt 4.25

Additional Information

  • Healthy
  • Vegetarian
  • Indian

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

Tip

Spinach dhal with chicken
Marinate 2 skinless chicken breasts in 3 tbsp natural yogurt, juice 1 lime and 1 crushed garlic clove for 20 mins. Grill for 7-8 mins each side. Shred the chicken and serve with the dhal instead of paneer.

Method

  1. 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.

  2. Heat grill to high. Arrange the cubed paneer on a foil-lined baking sheet and grill for 5 mins, turning once, until golden.

  3. 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.

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