Spiced paneer dhal

• rapeseed oil↗1 tbsp tbsp
• paneer150g g

  cut into 1cm cubes

• cardamom pods↗5

  bashed

• cinnamon stick↗1
• large onion↗1

  finely sliced

• garlic cloves↗3

  crushed

• ginger↗15g g

  peeled and grated

• green chilli↗1

  finely chopped and deseeded (optional)

• ground turmeric↗1 tsp tsp
• red lentils↗300g g

  rinsed

• vegetable stock↗850ml ml
• small handful of coriander

  leaves picked

• naan↗

  or chapati and coconut yogurt, to serve

Step-by-step instructions

1. 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. 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.