Dhal with paneer and greens


Total time: 0:25
Level: Easy
Serves: 4 people


  • 2 tsp. vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, thinly sliced
  • 3 tbsp. tikka curry paste
  • 175 g. red split lentils, rinsed
  • 200 g. baby leaf greens, trimmed and shredded
  • 226 g. paneer, cut into 16 pieces
  • 2 tbsp. freeze-dried curry leaves


  1. Warm half the oil in a large saucepan over a medium heat. Add the onion, cover and cook for 5 minutes until soft.
  2. Stir in about one third of the garlic and all the curry paste, cooking for one minute until fragrant.
  3. Add the lentils and 1 litre of hot water. Simmer for 12 minutes until the lentils are just tender. Add the greens and leave for 1-2 minutes to wilt, then season to taste.
  4. Meanwhile, heat the remaining oil in a non-stick frying pan over a high heat. Fry the paneer for 2 minutes, turning often.
  5. Scatter over the curry leaves and remaining garlic, and cook for one minute more until golden. Scatter over the dhal before serving.
  6. Tip: Delicious served with spoonfuls of fat free natural yogurt.