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Coconut dhal with crispy paneer

Two bowls with yellow lentils in topped with cubes of crispy fried cheese

Coconut dhal with crispy paneer

Name: Coconut dhal with crispy paneer
Total time: 45 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 200g red lentils; 400ml tin light coconut milk; 1 onion finely chopped; 2 medium plum tomatoes chopped; 2 green chillies chopped; 1 tsp ground turmeric; for frying groundnut oil; 225g block paneer cubed; 1 tsp garam masala; ½ tsp black mustard seeds; ½ tsp cumin seeds; 2 cloves, sliced garlic; a thumb-sized piece, cut into matchsticks ginger; a handful, chopped coriander; chapatis to serve (optional)

Janine Ratcliffe

Published: June 19, 2022 at 4:11 PM

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Serves 4

Easy

Total time: 45 mins

A star rating of 3.5 out of 5.2 ratingsRate

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This creamy dhal recipe is a surprisingly low-calorie dinner. Cubes of golden paneer are served on top of gently spiced dhal. This veggie dinner is best eaten with lots of chapatis

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Make this coconut dhal for a comforting dinner, then check out more vegetarian curry recipes such as our tarka dhal, slow cooker dhal, spinach, chickpea & potato curry, lentil curry and sweet potato & lentil curry. We've also got plenty more dhal recipes to try. Also read our guide on what is paneer for advice on buying this ingredient.

For more veggie options, try our vegetarian curry, vegetarian chilli, vegetarian paella and other vegetarian recipes.

Ingredients

Nutrition

200g red lentils
400ml tin light coconut milk
1 onion

finely chopped
2 medium plum tomatoes

chopped
2 green chillies

chopped
1 tsp ground turmeric
for frying groundnut oil
225g block paneer

cubed
1 tsp garam masala
½ tsp black mustard seeds
½ tsp cumin seeds
2 cloves, sliced garlic
a thumb-sized piece, cut into matchsticks ginger
a handful, chopped coriander
chapatis

to serve (optional)

Nutrition: per serving

kcal505
fat28.1g
saturates15.6g
carbs34g
sugars6.1g
fibre4.8g
protein26.6g
salt0.1g

Method

step 1

Put the lentils, coconut milk, onion, tomato, chillies and turmeric in a pan with 300ml water and lots of seasoning. Bring to a boil, turn down to a simmer then cook for 30 minutes, stirring occasionally.
step 2

Fry the paneer in a little oil until golden and crisp on all sides. Sprinkle over the garam masala, season and toss.
step 3

Heat 2 tbsp of oil in a small frying pan and fry the mustard and cumin seeds until they start to pop and become fragrant. Add the garlic and ginger, and fry until very light golden.
step 4

Spoon the lentils into bowls, top with the paneer then spoon over the flavoured oil and spices, and sprinkle with coriander. Serve with chapatis, if you like.

More dhal ideas below:

Chickpea dhal with naans

Make a batch of this vegetarian coconut dhal with easy homemade naans to feed a crowd or freeze for later. Plus instructions on how to make the dhal in a slow cooker.

Maharashtrian amti dhal

Olive’s Indian cooking expert, Maunika Gowardhan, shares her recipe for a classic sweet and sour vegan dhal from Maharashtra.

Butternut squash dhal with eggs and crispy onions

Brighten up your coconut dhal with butternut squash, soft boiled eggs and crispy onions - perfect for a warming midweek meal for four.

Black dhal with paneer-stuffed naan

Lashings of butter and cream give this dhal the X-factor. The beans need time to soak, but once it’s in the oven it looks after itself. This moreish dhal will serve eight.

Yellow dhal and peanut soup with coriander

Ready in 50 minutes this wholesome dhal uses moong dal (yellow split mung beans). Moong dal are easy to cook as they don’t need prior soaking, serve this dal recipe with chopped peanuts for extra crunch.

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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A star rating of 3.5 out of 5.2 ratings

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