This spiced paneer with chilli green lentils recipe is vegetarian, easy to make and ready in just 30 minutes – perfect for midweek meal
Ingreadient
- 75g green lentils
- 500ml vegetable stock
- 1 small onion, grated
- a thumb-sized piece ginger, peeled and chopped
- 1 red chilli, finely chopped
- 1/2 tsp turmeric, plus a pinch extra
- 1 tsp garam masala, plus extra for the paneer
- a small bunch coriander, chopped
- 230g block paneer, cut into wedges or cubes
- groundnut or sunflower oil
- to serve naan bread
Direction
- Put the first 7 ingredients in a pan and bring to a simmer, then cover and cook for 20 minutes, or until the lentils are tender. Drain or boil off any excess liquid, then stir in most of the coriander.
- Toss the paneer with some oil, seasoning and a little more turmeric and garam masala and fry in a non-stick frying pan until golden. Spoon the lentils onto plates, top with the paneer and remaining coriander and serve with naan bread.
