Spiced paneer dhal

Omit the chilli if you prefer less heat, or if you’re making this spiced paneer dhal for kids. This is a balanced and flavourful midweek meal for the family

  • Prep:15 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 447
  • fat 13g
  • saturates 6g
  • carbs 49g
  • sugars 0g
  • fibre 8g
  • protein 29g
  • salt 1.4g


  • 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 of coriander, leaves picked
  • naan or chapati and coconut yogurt, to serve


  1. Heat the oil in a saucepan over a medium heat. Fry the paneer until golden brown, about 5-7 mins. Transfer to a bowl and set aside. Put the cardamom and cinnamon in the pan and fry for 1-2 mins until fragrant. Add the onion, garlic, ginger, chilli and turmeric. Cook for 5 mins until softened before adding the lentils and stock. Season and bring to a simmer, then cook over a medium heat for 15-20 mins until the lentils are tender and thickened.

  2. Season the dhal and tip in the paneer. Serve with the coriander sprinkled over, and chapati or naan and coconut yogurt, if you like.

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