Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

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