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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!
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
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 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!

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.