My wife loves Paneer. So I have to find different ways to develop recipes that use paneer.
Jump to RecipeThe curry made for this Paneer Lentil Curry is more of what is called a gravy. The curry is developed by cooking spices in oil until fragrant. Then, red onions are added and cooked down. More spices and liquid is added and cooked until the flavors are combined. The gravy is then added to a food processor to blend. The resulting gravy is returned to the pot to continue with the cooking.
Making your own curry is so easy. A curry is a combination of spices. When you buy a curry powder in the store, they have combined spices for you. The cooking method in this curry provides a much richer and flavorful result.
I used to think cooking Indian food was difficult. Now, I am getting bolder and trying more and more different recipes and putting on my own twists. The sauce was finished off with adding crushed tomatoes. This addition helped thicken the sauce. The dish was completed by adding cooked lentils and cubed paneer.
The cast of characters.
Developing the curry and assembling the dish.
The Paneer Lentil Curry Plated.
The Recipe
Paneer Lentil Curry
Ingredients
- 8 Ounces Paneer, cubed
- 15 Ounces Diced tomatoes
- 14.5 Ounces Coconut milk
- 1/3 Whole Red onion, sliced
- 2 Cups Red Lentils
- 1 Tbsp Chili powder
- 1 Tsp Cardamon, toasted and grinded
- 1 Tsp Cumin seeds, toasted and grinded
- 1 Tsp Coriander, toasted and grinded
- 1 Tsp Fennel seeds, toasted and grinded
- 1/2 Tsp Cloves, toasted and grinded
- 1 Tbsp Rogan josh
- 2 Tsp Turmeric
- 1 Cup Vegetable stock
- 2 Tsp Olive oil
- 2 Cups Rice
Instructions
- First, cook the lentils according to the box instructions. Set aside.Using a rice steamer, cook your rice. Next, toast and grind the whole spices. Heat the oil in a Dutch oven on medium high heat. Add all the Rogan josh and the chili powder. Heat for 1 minute until aromatic. Add the sliced onions and cook for 4 – 5 minute. Add the stock and simmer for a couple of minutes. Next, add the rest of the spices and simmer for a couple of minutes. Take the mixture and pulse in a cuisinart. You can choose your own level of mixing but I like it more like a puree. Add back to the Dutch oven and cook for a couple of minutes. Next, add the diced tomatoes, coconut milk and simmer for a couple of minutes. Finish by adding in the lentils and the paneer. Let simmer for 10 minutes.Serve with rice. Enjoy!
Responses
comments – I answer every one.
I usually don’t post anything, while this recipe is good, you never say when to add the coconut milk. I am used to cooking Indian so I just added it at the end, but a novice might have trouble.
Thx for letting me know. I will update the recipe. Have a great day!