Paneer Lentil Curry
Creating your own curry is so easy and so rewarding. My Paneer Lentil Curry is made from scratch and makes the wife happy!
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
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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!
Recipe Notes
My In-laws gave me a rice cooker like 20 or more years ago. I never used it. Now I will not cook my rice without it.