Cubes of paneer and tender red lentils in a rich curry made from scratch: toasted whole spices, onion and rogan josh blended into a smooth gravy, then simmered with tomatoes and coconut milk. Vegetarian, gluten-free, and a favorite of my paneer-loving wife.
Why this works
- Toasting and grinding whole spices gives far more flavor than curry powder.
- Blending the onion and spice base makes a smooth, restaurant-style gravy.
- Red lentils and coconut milk make it hearty and creamy.
My tips
- Toast the spices in a dry pan just until fragrant, then grind.
- Cook the red lentils until just tender; they’ll soften more in the sauce.
- Add the paneer at the end so it stays soft.
- Want it richer? Brown the paneer cubes in a little oil first.
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The story behind it
Jump to RecipeMy wife loves Paneer. So I have to find different ways to develop recipes that use paneer.
The 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.
Make ahead & storage
- Keeps 4 days in the fridge and tastes better the next day.
- Freeze without the paneer for up to 3 months; add fresh paneer when reheating.
Variations
- Swap the paneer for chickpeas or tofu to make it vegan.
- Stir in spinach at the end.
- Use light coconut milk for a lighter curry.
Questions people ask
What is rogan josh?
A Kashmiri spice blend (and the curry named after it) with chili, ginger and warm spices. Look for it at Indian grocers or spice shops.
Can I use green or brown lentils?
Yes, but they hold their shape and take longer to cook. Red lentils break down and thicken the sauce.
What is paneer?
A fresh Indian cheese that holds its shape when cooked.
You might also like: Easy Paneer Korma · Healthy Matar Paneer · Dal Lentil Masala
Made this? Leave a star rating in the recipe card below and tell me how it turned out in the comments. I read every one.
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 Cardamom, toasted and ground
- 1 Tsp Cumin seeds, toasted and ground
- 1 Tsp Coriander, toasted and ground
- 1 Tsp Fennel seeds, toasted and ground
- 1/2 Tsp Cloves, toasted and ground
- 1 Tbsp Rogan josh
- 2 Tsp Turmeric
- 1 Cup Vegetable stock
- 2 Tsp Olive oil
- 2 Cups Rice
Instructions
- Cook the lentils according to the package and set aside. Cook the rice (I use a rice cooker).
- Toast the whole spices in a dry pan until fragrant, then grind them.
- Heat the oil in a Dutch oven over medium-high heat. Add the rogan josh and chili powder and heat 1 minute, until aromatic.
- Add the sliced onion and cook 4–5 minutes.
- Add the stock and simmer a couple of minutes. Add the rest of the spices and simmer a couple of minutes more.
- Transfer the mixture to a food processor and pulse until smooth (or as chunky as you like).
- Return it to the Dutch oven and cook a couple of minutes. Add the diced tomatoes and coconut milk and simmer a couple of minutes.
- Stir in the lentils and paneer and simmer 10 minutes. Serve over 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!