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Ingredients

Method

  • STEP 1

    Heat the oil in a saucepan over a medium heat. Fry the paneer until golden brown, about 5-7 mins. Transfer to a bowl and set aside. Put the cardamom and cinnamon in the pan and fry for 1-2 mins until fragrant. Add the onion, garlic, ginger, chilli and turmeric. Cook for 5 mins until softened before adding the lentils and stock. Season and bring to a simmer, then cook over a medium heat for 15-20 mins until the lentils are tender and thickened.

  • STEP 2

    Season the dhal and tip in the paneer. Serve with the coriander sprinkled over, and chapati or naan and coconut yogurt, if you like.

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Overall rating

A star rating of 4.3 out of 5.10 ratings
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