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Paneer Lentil Curry

Paneer and red lentils in a from-scratch curry of toasted spices, onion, tomato and coconut milk. Vegetarian and gluten-free.
Course dinner, vegetarian
Cuisine Gluten free, Indian Food, vegetarian
Keyword gluten free, Indian food, Lentils, paneer, vegetarian,
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 6 People
Calories 720kcal
Author Feed Your Soul Too

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!

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.
Nutrition is an estimate per serving, including rice, calculated from the ingredients.

Nutrition

Calories: 720kcal | Carbohydrates: 92g | Protein: 28g | Fat: 26g