Spinach Dhal with Paneer

Ingredients

• 250g red lentils
• 1 tbsp sunflower oil
• 1 garlic clove, crushed
• finger-tip piece fresh root ginger, grated
• 2 tsp garam masala
• ½ a 400ml can reduced-fat coconut milk
• 200g paneer, cut into 2cm cubes
• 100g baby spinach leaves
• few coriander leaves

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the red lentils in a sieve under cold running water until the water runs clearer. Drain well.

2. Heat the sunflower oil in a saucepan over medium heat. Add the crushed garlic and grated ginger and cook for 1 minute, stirring.

3. Stir in the garam masala and cook for 30 seconds until fragrant. Add the drained lentils and stir to coat.

4. Cover the lentils with plenty of water, bring to a boil, then reduce to a gentle simmer for about 15 minutes, topping up with a splash of water as needed, until soft.

5. Stir in the coconut milk and simmer for 2 minutes until the dhal is thick and creamy.

6. Meanwhile, heat a dry non-stick frying pan over medium-high heat. Add the paneer cubes and fry for 3 to 4 minutes, turning, until golden on all sides.

7. Stir the baby spinach into the dhal for 1 to 2 minutes until just wilted.

8. Spoon the spinach dhal into bowls, top with the golden paneer and scatter over the coriander leaves to serve.