Paprika Paneer With Tomato & Coconut Dal

Updated at: Thu, 17 Aug 2023 10:36:59 GMT

Step 1

Preheat the oven to 200°C/ 180°C (fan)/ gas 6 Tip: This is just to warm your naans (alternatively, just pop them in the toaster)

Step 2

Boil a kettle

Step 3

Peel and finely slice brown onion[s]

Step 4

Peel and finely chop (or grate) the garlic

Step 5

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Step 6

Once hot, add the sliced onion with a pinch of salt and cook for 5-7 min or until starting to soften

Step 7

Meanwhile, chop the creamed coconut roughly (if required!)

Step 8

Dissolve the vegetable stock mix, chopped creamed coconut and a large pinch of sugar in 750ml boiled water – this is your coconut stock

Step 9

Once the onion has softened, add the ground turmeric, curry powder and chopped garlic and cook for 1-2 min further or until fragrant

Step 10

Once fragrant, rinse the red lentils, then add them to the pan with the coconut stock

Step 11

Reduce the heat to medium-low and cook for 25-30 min or until the lentils are almost cooked and the sauce has thickened

Step 12

While the lentils are cooking, chop the paneer into small bite-sized pieces

Step 13

Add the chopped paneer to bowl, then coat with the ground paprika, nigella seeds, a drizzle of vegetable oil and a pinch of salt and give everything a good mix up

Step 14

Chop the coriander finely, including the stalks

Step 15

Chop the baby plum tomatoes in half

Step 16

Add the halved tomatoes to the pan and cook for 5-7 min further or until the tomatoes have softened and the lentils are fully cooked

Step 17

Stir most of the chopped coriander (save some for garnish!) through the lentils – this is your tomato & coconut dal

Step 18

Heat a separate large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Step 19

Once hot, add the coated paneer and cook for 4-5 min

Step 20

Add the cider vinegar and cook for further 1-2 min or until the paneer is golden – this is your paprika paneer

Step 21

Meanwhile, add the mini garlic & coriander naans to a baking tray and put the tray in the oven for 3-4 min or until warmed through

Step 22

Serve the paprika paneer over the tomato & coconut dal with the warmed mini garlic & coriander naans to the side

Step 23

Garnish with the remaining chopped coriander

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Under 30 minutes